Yeast Interactions in Inoculated Wine Fermentation.
Yeast Interactions in Inoculated Wine Fermentation.
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DOI：
10.3389/fmicb.2016.00555
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发表时间：
2016
影响因子：
5.2
通讯作者：
Romano P
中科院分区：
文献类型：
--
作者：
Ciani M;Capece A;Comitini F;Canonico L;Siesto G;Romano P
在葡萄酒酿造中广泛使用精选的发酵剂。在纯发酵中，接种的酿酒酵母抑制野生微生物区系的能力是决定发酵剂主导过程的能力的最重要特征之一。由于葡萄酒是几种酵母菌和菌株相互作用的结果，因此许多研究都是关于混合培养物对最终葡萄酒质量的影响。在混合发酵中，组成发酵剂的不同酵母之间的相互作用可以导致最终产品的稳定性以及分析和芳香特征。在本综述中，我们将讨论最近的事态发展，关于酵母在纯和混合发酵中的相互作用，侧重于相互作用的影响，在这个过程中的增长和优势。
The use of selected starter culture is widely diffused in winemaking. In pure fermentation, the ability of inoculated Saccharomyces cerevisiae to suppress the wild microflora is one of the most important feature determining the starter ability to dominate the process. Since the wine is the result of the interaction of several yeast species and strains, many studies are available on the effect of mixed cultures on the final wine quality. In mixed fermentation the interactions between the different yeasts composing the starter culture can led the stability of the final product and the analytical and aromatic profile. In the present review, we will discuss the recent developments regarding yeast interactions in pure and in mixed fermentation, focusing on the influence of interactions on growth and dominance in the process.