Bezhuashvili M G, Nutsubidze R K, Pataraia M S
Institute of Horticulture, Viticulture and Wine-making, Academy of Agricultural Sciences of Georgia, Tbilisi.
Prikl Biokhim Mikrobiol. 2000 Mar-Apr;36(2):169-72.
Conversion of lignins contained in solid parts of Rkatsiteli grapes (crests, seeds, and skin) during alcoholic fermentation by wine yeast in Reader's medium was studied. Various species of wine yeast were used: Saccharomyces oviformis, S. vini Kakhuri 42, S. chodati Teliani 79, and S. uvarum Tsinandali 77. We found that lignins from solid parts of grapes are partially decomposed during alcoholic fermentation, which releases low-molecular-weight aromatic compounds into the medium. A peculiar feature of lignin decomposition during alcoholic fermentation is the formation of reduction products.
研究了在读者培养基中，葡萄酒酵母在酒精发酵过程中对Rkatsiteli葡萄（果梗、种子和果皮）固体部分所含木质素的转化情况。使用了多种葡萄酒酵母：卵形酵母、卡胡里42号葡萄酒酵母、特利亚尼79号乔达蒂酵母和齐南达利77号葡萄汁酵母。我们发现，葡萄固体部分的木质素在酒精发酵过程中会部分分解，从而将低分子量芳香族化合物释放到培养基中。酒精发酵过程中木质素分解的一个独特特征是还原产物的形成。
