Evaluation of Non-Saccharomyces Yeasts for the Reduction of Alcohol Content in Wine
Evaluation of Non-Saccharomyces Yeasts for the Reduction of Alcohol Content in Wine
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DOI：
10.1128/aem.03780-13
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发表时间：
2014-03-01
影响因子：
4.4
通讯作者：
Varela, C.
中科院分区：
文献类型：
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作者：
Contreras, A.;Hidalgo, C.;Varela, C.
近几十年来，葡萄酒的平均乙醇浓度有所增加，主要是由于消费者对葡萄酒风格的偏好与葡萄成熟度的增加有关;糖含量随着葡萄成熟度的增加而增加，这转化为葡萄酒中酒精含量的增加。然而，高乙醇含量会影响葡萄酒的感官特性，降低风味和香气的感知复杂性。此外，出于健康和经济原因，葡萄酒部门正在积极寻求技术，以促进生产乙醇含量较低的葡萄酒。非传统酵母物种，特别是非酵母菌属酵母，已显示出生产酒精含量较低的葡萄酒的潜力。这些酵母种类主要与葡萄收获前有关，存在于发酵的早期阶段，但一般来说，不能完成酒精发酵。我们已经评估了50种不同的非酵母菌属的菌株属于24个不同的属，他们的能力，以生产葡萄酒的乙醇浓度较低时，用于连续接种制度与酿酒酵母葡萄酒菌株。顺序接种Metschnikowia pulcherrima AWRI 1149，然后接种S.酿酒酵母葡萄酒菌株能够最好地生产乙醇浓度低于用单一接种物葡萄酒酵母对照实现的乙醇浓度的葡萄酒。利用AWRI 1149连续发酵生产的葡萄酒具有0.9%（体积/体积）和1.6%（体积/体积）（分别对应于7.1克/升和12.6克/升），霞多丽和设拉子葡萄酒中的乙醇浓度分别较低。在霞多丽葡萄酒中，酯和高级醇的总浓度较高的葡萄酒产生的顺序接种，而挥发酸的总浓度显着降低。与对照组相比，连续接种的设拉子葡萄酒中高级醇的总浓度较高，挥发酸的总浓度较低。酿酒葡萄酒，而酯的总浓度没有显着差异。
Over recent decades, the average ethanol concentration of wine has increased, largely due to consumer preference for wine styles associated with increased grape maturity; sugar content increases with grape maturity, and this translates into increased alcohol content in wine. However, high ethanol content impacts wine sensory properties, reducing the perceived complexity of flavors and aromas. In addition, for health and economic reasons, the wine sector is actively seeking technologies to facilitate the production of wines with lower ethanol content. Nonconventional yeast species, in particular, non-Saccharomyces yeasts, have shown potential for producing wines with lower alcohol content. These yeast species, which are largely associated with grapes preharvest, are present in the early stages of fermentation but, in general, are not capable of completing alcoholic fermentation. We have evaluated 50 different non-Saccharomyces isolates belonging to 24 different genera for their capacity to produce wine with a lower ethanol concentration when used in sequential inoculation regimes with a Saccharomyces cerevisiae wine strain. A sequential inoculation of Metschnikowia pulcherrima AWRI1149 followed by an S. cerevisiae wine strain was best able to produce wine with an ethanol concentration lower than that achieved with the single-inoculum, wine yeast control. Sequential fermentations utilizing AWRI1149 produced wines with 0.9% (vol/vol) and 1.6% (vol/vol) (corresponding to 7.1 g/liter and 12.6 g/liter, respectively) lower ethanol concentrations in Chardonnay and Shiraz wines, respectively. In Chardonnay wine, the total concentration of esters and higher alcohols was higher for wines generated from sequential inoculations, whereas the total concentration of volatile acids was significantly lower. In sequentially inoculated Shiraz wines, the total concentration of higher alcohols was higher and the total concentration of volatile acids was reduced compared with those in control S. cerevisiae wines, whereas the total concentrations of esters were not significantly different.