Romano P, Fiore C, Paraggio M, Caruso M, Capece A
Dipartimento di Biologia, Difesa e Biotecnologie Agro-Forestali, Università degli Studi della Basilicata, Campus di Macchia Romana, Potenza 85100, Italy.
Int J Food Microbiol. 2003 Sep 1;86(1-2):169-80. doi: 10.1016/s0168-1605(03)00290-3.
The diversity and the composition of the yeast micropopulation significantly contribute to the sensory characteristics of wine. The growth of each wine yeast species is characterized by a specific metabolic activity, which determines concentrations of flavour compounds in the final wine. However, it must be underlined that, within each species, significant strain variability has been recorded. The wide use of starter cultures, mainly applied to reduce the risk of spoilage and unpredictable changes of wine flavour, can ensure a balanced wine flavour, but it may also cause a loss of characteristic aroma and flavour determinants. Thus, the beneficial contribution from the yeast increases when starter cultures for winemaking are selected on the basis of scientifically verified characteristics and are able to complement and optimise grape quality and individual characteristics. Here we report the characterization of a large number of strains of different wine yeast species, isolated from spontaneous wine fermentations and included in the culture collection of the Basilicata University.
酵母微生物群落的多样性和组成对葡萄酒的感官特性有显著影响。每种葡萄酒酵母的生长都具有特定的代谢活性，这决定了最终葡萄酒中风味化合物的浓度。然而，必须强调的是，在每个物种内部，都记录到了显著的菌株变异性。起始培养物的广泛使用主要是为了降低葡萄酒变质风险和风味不可预测变化的风险，它可以确保葡萄酒风味的平衡，但也可能导致特征香气和风味决定因素的丧失。因此，当根据科学验证的特性选择用于酿酒的起始培养物，并且这些培养物能够补充和优化葡萄品质及个体特征时，酵母的有益贡献就会增加。在此，我们报告了从自发葡萄酒发酵中分离出来并保存在巴西利卡塔大学菌种保藏中心的大量不同葡萄酒酵母菌株的特性。
