Santamaría Pilar, Garijo Patrocinio, López Rosa, Tenorio Carmen, Rosa Gutiérrez Ana
Servicio de Investigación y Desarrollo Tecnológico de La Rioja (C.I.D.A), Ctra. de Mendavia-Logroño (NA 134, km 88.), 26071 Logroño (La Rioja), Spain.
Int J Food Microbiol. 2005 Aug 15;103(1):49-56. doi: 10.1016/j.ijfoodmicro.2004.11.024.
An ecological study of spontaneous fermentation in red wine carried out in two wineries located in the same village of the D.O.Ca. Rioja appellation (Spain). These two wineries were very different: one was very old and the other commenced its operations with the 2000 vintage. The study was conducted over seven consecutive years (1997-2003); the first 3 years in the old winery; and the other 4 years in the new one. Another difference between the wineries was the use of commercial strains: no starters were ever used in the old winery and two known strains (A and B) were employed only in a white must vat in the new winery. The number of different Saccharomyces cerevisiae strains detected for each vintage and the frequency of their appearance varied between the old winery and the new winery. There was no one clearly dominant clone in the fermentations studied in the old winery, whereas in the vinifications monitored in the new winery, a clear majority strain was detected. The same S. cerevisiae clone took over the spontaneous fermentation of all the vintages studied in this new winery. Analysis of the mtDNA restriction pattern of this strain revealed that it was identical to one of the commercial strain used (starter A), despite the fact that the fermentation studied was spontaneous. Microbial analysis conducted on winery equipment and winery surfaces prior to the 2003 vintage revealed that starter A had become a resident of the winery with a percentage of 50% among all S. cerevisiae. The presence of non-Saccharomyces yeasts in the early stages of vinification also differed between the old and new wineries.
在西班牙里奥哈法定产区（D.O.Ca. Rioja）同一村庄的两家酒庄开展了一项关于红葡萄酒自然发酵的生态学研究。这两家酒庄差异很大：一家历史非常悠久，另一家则从2000年份开始运营。该研究连续进行了七年（1997 - 2003年），前三年在老酒庄进行，另外四年在新酒庄进行。两家酒庄的另一个差异在于商业酵母菌株的使用：老酒庄从未使用过发酵剂，新酒庄仅在一个白葡萄汁发酵罐中使用了两种已知菌株（A和B）。每年检测到的不同酿酒酵母菌株数量及其出现频率在老酒庄和新酒庄之间有所不同。在老酒庄所研究的发酵过程中，没有一个明显占主导地位的克隆菌株，而在新酒庄监测的葡萄酒酿造过程中，检测到了一个明显占多数的菌株。在这个新酒庄所研究的所有年份的自然发酵过程中，都是同一个酿酒酵母克隆菌株占主导。对该菌株的线粒体DNA限制性图谱分析表明，尽管所研究的发酵是自然发酵，但它与所使用的一种商业菌株（发酵剂A）相同。在2003年份葡萄收获之前，对酒庄设备和酒庄表面进行的微生物分析表明，发酵剂A已成为该酒庄的常住菌，在所有酿酒酵母中占比50%。老酒庄和新酒庄在葡萄酒酿造早期非酿酒酵母的存在情况也有所不同。
