Study of the ultrasound effects on yeast lees lysis in winemaking
Study of the ultrasound effects on yeast lees lysis in winemaking
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DOI：
10.1007/s00217-012-1893-6
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发表时间：
2013-02-01
影响因子：
3.3
通讯作者：
Celotti, Emilio
中科院分区：
文献类型：
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作者：
Cacciola, Valentina;Batllo, Isabel Ferran;Celotti, Emilio
这项工作的重点是研究超声波（US）处理对酒糟的影响，以验证加速保护胶体（即多糖）释放的可能性。此外，将这些效果与在酒糟上陈酿葡萄酒的通常做法以及通过能够破坏葡聚糖并促进细胞内成分释放的β-葡聚糖酶对酒糟进行酶处理的做法进行了比较。这项工作是考虑到建立适用于地窖的技术的可能性而进行的。对酒糟进行超声波处理导致培养基中总胶体、蛋白质和多糖增加，同时胶体粒径减小。这些结果主要与治疗持续时间而不是强度相关。 90%振幅处理3分钟在胶体释放方面提供了足够好的结果，因此，将其用于与自然裂解和酶处理的比较研究。评估的参数表明，超声波处理导致酵母胶体（多糖和糖蛋白）的释放增加；因此，与长期留在酒糟中相比，检测到对细胞成分提取的显着影响，表明这种新技术应用可以给酿酒过程带来有趣的优势。
This work focused on the study of ultrasound (US) treatment effects on wine lees, in order to verify the possibility of accelerating the protective colloids (i.e., polysaccharides) release. Moreover, these effects were compared with the usual practices of aging wine over lees and with the enzyme treatment of lees by means of beta-glucanases able to demolish the glucans and facilitate the release of intracellular components. This work was performed considering the possibility of setting up a technology applicable in a cellar. Ultrasound treatment on wine lees resulted in an increase in total colloids, proteins, and polysaccharides in the medium with a reduction in the colloids particle diameter. These results were mainly correlated with treatment duration rather than its intensity. Treatment at 90 % amplitude for 3 min provided good enough results in terms of colloids release, and therefore, it was used for the comparative study with natural lysis and enzyme treatment. The parameters evaluated showed that the ultrasound treatment resulted in an increased release of colloids from yeast (polysaccharides and glycoproteins); therefore, a significant effect on the extraction of cellular components compared to the long stay on the lees was detected, indicating the interesting advantage that this new technological application can bring to the winemaking process.