Peinado R A, Mauricio J C, Ortega J M, Medina M, Moreno J
Department of Agricultural Chemistry, Faculty of Sciences, University of Cordoba, Campus Universitario de Rabanales, Eds C-3, 14014 Córdoba, Spain.
Biotechnol Lett. 2003 Nov;25(22):1887-91. doi: 10.1023/b:bile.0000003977.96510.5f.
The traditional biological process by which sherry wines are aged can be accelerated by using submerged Saccharomyces cerevisiae var. capensis (G1) strain cultures previously grown in glycerol. The used controlled shaking conditions raise the acetaldehyde, acetoin, and meso 2,3-butanediol contents in the wine, and increases the consumption of gluconic acid by flor yeast relative to traditional biological aging under flor yeast velum.
通过使用预先在甘油中培养的浸没式酿酒酵母卡氏变种（G1）菌株培养物，可以加速雪利酒陈酿的传统生物过程。所采用的可控振荡条件提高了葡萄酒中乙醛、乙偶姻和内消旋2,3-丁二醇的含量，并且相对于在酒花酵母菌膜下的传统生物陈酿，增加了酒花酵母对葡萄糖酸的消耗。
