Torija Ma Jesús, Rozès Nicolas, Poblet Montse, Guillamón José Manuel, Mas Albert
Dept Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, Ramón y Cajal, Spain.
Int J Food Microbiol. 2003 Jan 15;80(1):47-53. doi: 10.1016/s0168-1605(02)00144-7.
The influence of fermentation temperature (from 15 to 35 degrees C) on a mixed strain population was studied. Mitochondrial DNA analysis was used to differentiate Saccharomyces cerevisiae strains and the frequency of each strain during the alcoholic fermentation was determined. The chemical analyses of resulting wines were carried out. The temperature determined how Saccharomyces strains developed and how effectively they fermented. Some strains performed better at high temperatures and others at low temperatures. The maximal population size was similar at all temperatures. At low temperatures, however, it was reached later though it remained constant throughout the alcoholic fermentation. On the other hand, viable cells decreased at high temperatures, especially at 35 degrees C. Obviously, the composition of the wines changed as the temperature of fermentation changed. At low temperatures, alcohol yield was higher. Secondary metabolites to alcoholic fermentation increased as the temperature increased. Glycerol levels were directly affected by temperature.
研究了发酵温度（15至35摄氏度）对混合菌株群体的影响。利用线粒体DNA分析来区分酿酒酵母菌株，并确定每个菌株在酒精发酵过程中的频率。对所得葡萄酒进行了化学分析。温度决定了酿酒酵母菌株的生长情况以及它们发酵的效率。一些菌株在高温下表现更好，而另一些在低温下表现更好。在所有温度下，最大群体规模相似。然而，在低温下，最大群体规模出现得较晚，不过在整个酒精发酵过程中保持不变。另一方面，在高温下，活细胞数量减少，尤其是在35摄氏度时。显然，随着发酵温度的变化，葡萄酒的成分也发生了变化。在低温下，酒精产量更高。随着温度升高，酒精发酵的次生代谢产物增加。甘油水平直接受温度影响。
