Outlining a selection procedure for Saccharomyces cerevisiae isolated from grape marc to improve fermentation process and distillate quality.
Outlining a selection procedure for Saccharomyces cerevisiae isolated from grape marc to improve fermentation process and distillate quality.
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DOI：
10.1016/j.fm.2014.10.001
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发表时间：
2015-04
影响因子：
5.3
通讯作者：
B. Bovo;M. Carlot;F. Fontana;A. Lombardi;S. Soligo;A. Giacomini;V. Corich
中科院分区：
文献类型：
--
作者：
B. Bovo;M. Carlot;F. Fontana;A. Lombardi;S. Soligo;A. Giacomini;V. Corich
如今，葡萄渣是酿酒的主要副产品之一。许多南欧国家通过发酵和蒸馏来提高这种木质纤维素废物的价值，用于工业酒精饮料生产。由于微生物活动引起的物理化学变化，果渣的储存是蒸馏过程中的一个关键阶段。在酿酒厂提高白酒质量的方法中，酵母菌的筛选还没有被研究过，因此，本研究对葡萄渣发酵用酵母菌的筛选标准进行了评价，提出的筛选程序包括三个步骤：表型性状的表征，在实验室规模（100 g）和中试规模发酵（350 kg）下对巴氏灭菌的葡萄渣上的所选菌株进行评价。对从不同来源和不同工艺处理的葡萄渣中分离到的104株菌株进行了筛选。在生理性状中，β-葡萄糖苷酶活性水平作为品质性状似乎只是部分参与了品种风味的提高。在描述酵母对蒸馏物质量的影响方面更有效的是高级醇/酯的比率，该比率指示菌株增加积极风味的能力。最后，评价葡萄渣作为选定酵母的来源，工业处理，而不是品种起源似乎塑造菌株的技术和质量性状。
Nowadays grape marc represents one of the main by-product of winemaking. Many South Europe countries valorize this ligno-cellulosic waste through fermentation and distillation for industrial alcoholic beverage production. The storage of marcs is a crucial phase in the distillation process, due to the physicochemical transformations ascribed to microbial activity. Among the methods adopted by distillers to improve the quality of spirits, the use of selected yeasts has not been explored so far, therefore in this work we evaluated the selection criteria ofSaccharomyces cerevisiaestrains for grape marc fermentation.The proposed selection procedure included three steps: characterization of phenotypical traits, evaluation of selected strains on pasteurised grape marc at lab-scale (100 g) and pilot-scale fermentation (350 kg). This selection process was applied on 104 strains isolated from grape marcs of different origins and technological treatment. Among physiological traits, β-glucosidase activity level as quality trait seems to be only partially involved in increasing varietal flavour. More effective in describing yeast impact on distillate quality is the ratio higher alcohols/esters that indicates strain ability to increase positive flavours. Finally, evaluating grape marc as source of selected yeasts, industrial treatment rather than varietal origin seems to shape strain technological and quality traits.