Permanence of yeast inocula in the winery ecosystem and presence in spontaneous fermentations
Permanence of yeast inocula in the winery ecosystem and presence in spontaneous fermentations
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DOI：
10.1007/s00217-008-0855-5
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发表时间：
2008-09-01
影响因子：
3.3
通讯作者：
Gutierrez, Ana Rosa
中科院分区：
文献类型：
--
作者：
Santamaria, Pilar;Lopez, Rosa;Gutierrez, Ana Rosa
用活性干酵母进行系统接种的酿酒学实践被世界各地的许多酿酒厂普遍使用。然而，这些酵母的使用并非没有争议，因为这种做法偶尔被描述为对酒厂中天然酵母的生物多样性产生负面影响。本研究的目的是分析商业酵母作为接种物在三个D.O.Ca生态系统中的存在。（“合格”原产地指定）里奥哈葡萄酒厂。它研究了这些酵母在酿酒厂设备中的持久性，以及它们在未用于接种的情况下参与自发发酵。结果表明，无论是在每个酒厂的生态系统中，还是在没有添加活性干酵母的自发发酵中，酒厂中使用的活性干酵母都很少或不存在。因此，反复接种活性干酵母允许高的存在和发展的本地（酵母和非酵母）酵母，无论是在设备和自发发酵进行。
The oenological practice of systematic inoculation with active dried yeasts is commonly used by many wineries around the world. However, the use of these yeasts is not free from controversy, since this practice has occasionally been described as having a negative effect on the biodiversity of natural yeast present in the wineries. The purpose of this study is to analyse the presence of commercial yeasts used as inocula in the ecosystem of three D.O.Ca. ("Qualified" Designation of Origin) Rioja wineries. It studies the permanence of these yeasts in winery equipment and their participation in spontaneous fermentations where they have not been used for inoculation. The results indicate that the presence of the active dry yeasts used in the wineries was scarce or non-existent, both in the ecosystem of each winery and in the spontaneous fermentations where they had not been added. So, repeated inoculation with active dry yeasts allowed a high presence and development of autochthonous (Saccharomyces and non-Saccharomyces) yeasts, both in equipment and in the spontaneous fermentations carried out.