Caridi A
Department of Agro-Forestry and Environmental Technology and Sciences, Mediterranean University of Reggio Calabria, Gallina (RC), Italy.
Lett Appl Microbiol. 2002;35(2):98-101. doi: 10.1046/j.1472-765x.2002.01134.x.
The reversion of the metabolic changes induced in wine yeasts by stressors.
Six strains of Saccharomyces were inoculated in grape must containing over 400 g l-1 of sugar and incubated at 35 degrees C, both with and without the addition of 100 mg l-1 of catechin, inositol or SO2.
Significant correlations between addition of the stress-protectants and change in the metabolic behaviour of the wine yeasts were observed. Depending on strain and protectant, and expressing data as a percentage of increase or decrease compared to the control, fermentation vigour after 3 d increased by up to 10%, titratable acidity of the wines increased by up to 7%, ethanol content increased by up to 20%, unitary acetic acid production decreased by up to 35%, and unitary glycerol production decreased by up to 20%. IMPACT OF STUDY: By using protective agents it is possible to minimize the abnormal fermentation performance that wine yeasts exhibit under thermal and osmotic stress.
逆转应激源在葡萄酒酵母中诱导产生的代谢变化。
将六株酿酒酵母菌株接种于含糖量超过400 g l-1的葡萄汁中，在35℃下培养，添加和不添加100 mg l-1儿茶素、肌醇或二氧化硫。
观察到添加应激保护剂与葡萄酒酵母代谢行为变化之间存在显著相关性。根据菌株和保护剂的不同，与对照相比，以增加或减少的百分比表示数据，3天后发酵活力提高了10%，葡萄酒的可滴定酸度提高了7%，乙醇含量提高了20%，单位乙酸产量降低了35%，单位甘油产量降低了20%。研究影响：通过使用保护剂，可以最大限度地减少葡萄酒酵母在热应激和渗透应激下表现出的异常发酵性能。
