New trends in yeast selection for winemaking
New trends in yeast selection for winemaking
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DOI：
10.1016/j.tifs.2011.08.005
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发表时间：
2012
影响因子：
15.3
通讯作者：
J. Suárez-Lepe;A. Morata
中科院分区：
文献类型：
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作者：
J. Suárez-Lepe;A. Morata
长期以来，酵母菌一直被用来发酵葡萄，以获得葡萄酒。酿酒酵母是一种专门代谢含糖量高、含氮化合物少的酵母菌。在过去，MUST是由葡萄微生物区系本土的酵母发酵的，但现在大多数都是用精选的干燥保存的酵母菌株接种。传统上，选择酵母菌是因为它们的发酵力、在不同温度下合适的发酵动力学、低醋酸产量和对二氧化硫的抗性。然而，新的选择标准已经出现，现在正在寻找能够改善葡萄酒的技术性能和感官特性的酵母。这些选择标准包括：1)通过代谢形成稳定的色素，如维的斯毒素和乙烯基酚类吡喃花青素，以及酵母细胞壁对花青素的极少吸附来增强葡萄酒颜色的能力；2)缺乏β-葡萄糖苷酶活性，以防止颜色退化；3)通过允许过多的酒糟老化来促进红葡萄酒的胶体稳定(以帮助稳定颜色)；4)通过产生挥发性化合物，如酯和高级醇，以及少量产生异味，适当地增强香气；5)通过生产甘油和2，3-丁二醇等多元醇以及释放甘露糖蛋白和酵母多糖来提供结构和身体。还可以选择具有促进生物老化的特性的酵母用于雪利酒的生产，或者允许在酒糟上老化以生产起泡葡萄酒。非酵母酵母菌株在酿酒和陈年方面的潜力也得到了认识。总而言之，酵母在葡萄酒生产中的作用已经变得复杂，并与葡萄酒质量密切相关，选择适合每种葡萄酒、地区甚至小气候的酵母变得越来越重要。
Yeasts have long been used to ferment grape must to obtain wine. Saccharomyces cerevisiae is a yeast species specialised in metabolising media with high sugar contents and small quantities of nitrogenous compounds. In the past, musts were fermented by yeasts indigenous to the grape microbiota, but nowadays most are inoculated with selected yeast strains preserved in dried form. Traditionally, yeasts have been selected for their fermentative power, suitable fermentative kinetics at different temperatures, low acetic acid production, and resistance to sulphur dioxide. However, new selection criteria have emerged, and yeasts that can improve the technological properties and sensorial features of wines are now sought. These selection criteria include: 1) the ability to enhance wine colour via the metabolic formation of stable pigments, e.g., vitisins and vinylphenolic pyranoanthocyanins, and the scant adsorption of anthocyanins by the yeast cell wall; 2) the absence of β-glucosidase activity, to prevent colour degradation; 3) the facilitation of colloidal stabilisation in red wines by allowing over-lees aging (to help stabilise colour); 4) the appropriate enhancement of aroma via the production of volatile compounds such as esters and higher alcohols, along with the scant production of off-flavours; and 5) the provision of structure and body via the production of polyalcohols such as glycerol and 2,3-butanodiols, and the release of mannoproteins and yeast polysaccharides. Yeasts with properties that facilitate biological aging for use in the production of sherries, or that allow aging over lees for the production of sparkling wines, can also be selected. The potential of non-Saccharomyces yeast strains in winemaking and aging has also been recognised. In summary, the role of yeasts in wine production has become complex and strongly associated with wine quality, and it is becoming ever more important to select yeasts that are right for each kind of wine, region and even microclimate.