A low-cost procedure for production of fresh autochthonous wine yeast
A low-cost procedure for production of fresh autochthonous wine yeast
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DOI：
10.1007/s10295-010-0790-x
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发表时间：
2011-03-01
影响因子：
3.4
通讯作者：
Ramirez, Manuel
中科院分区：
文献类型：
--
作者：
Maqueda, Matilde;Perez-Nevado, Francisco;Ramirez, Manuel
设计了一种低成本的工艺，以方便快速地按需生产当地酿酒用的新鲜葡萄酒酵母。中试工厂从四种选定的葡萄酒酵母中生产出具有良好微生物质量和优良酿酒特性的新鲜酵母培养浓缩物。使用2%的甜菜糖蜜和小于60%的发酵罐容量的工作培养体积获得最佳的生产产量。使用2%糖葡萄汁的酵母产量较低，并且冷冻储存后细胞活力较差，尽管所得酵母可直接用于酿酒厂。这些酵母在商业酿酒厂的表现是优秀的，他们占主导地位必须发酵和改善其动力学，以及改善理化参数和感官质量的红，白色葡萄酒。
A low-cost procedure was designed for easy and rapid response-on-demand production of fresh wine yeast for local wine-making. The pilot plant produced fresh yeast culture concentrate with good microbial quality and excellent oenological properties from four selected wine yeasts. The best production yields were obtained using 2% sugar beet molasses and a working culture volume of less than 60% of the fermenter capacity. The yeast yield using 2% sugar grape juice was low and had poor cell viability after freeze storage, although the resulting yeast would be directly available for use in the winery. The performance of these yeasts in commercial wineries was excellent; they dominated must fermentation and improved its kinetics, as well as improving the physicochemical parameters and the organoleptic quality of red and white wines.