Arrizon Javier, Fiore Concetta, Acosta Guillermina, Romano Patrizia, Gschaedler Anne
Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Normalistas 800 Col. Colinas de la Normal, Guadalajara, Jalisco, C.P. 44270, México.
Antonie Van Leeuwenhoek. 2006 Jan;89(1):181-9. doi: 10.1007/s10482-005-9022-1. Epub 2006 Mar 14.
Few studies have been performed on the characterization of yeasts involved in the production of agave distilled beverages and their individual fermentation properties. In this study, a comparison and evaluation of yeasts of different origins in the tequila and wine industries were carried out for technological traits. Fermentations were carried out in high (300 g l(-1)) and low (30 g l(-1)) sugar concentrations of Agave tequilana juice, in musts obtained from Fiano (white) and Aglianico (red) grapes and in YPD medium (with 270 g l(-1) of glucose added) as a control. Grape yeasts exhibited a reduced performance in high-sugar agave fermentation, while both agave and grape yeasts showed similar fermentation behaviour in grape musts. Production levels of volatile compounds by grape and agave yeasts differed in both fermentations.
关于参与龙舌兰蒸馏酒生产的酵母及其各自发酵特性的表征研究很少。在本研究中，对龙舌兰酒和葡萄酒行业不同来源的酵母进行了技术特性的比较和评估。在高糖（300 g l(-1)）和低糖（30 g l(-1)）浓度的龙舌兰汁、取自菲亚诺（白葡萄）和阿利安尼科（红葡萄）葡萄的葡萄汁以及作为对照的添加了270 g l(-1)葡萄糖的YPD培养基中进行发酵。葡萄酵母在高糖龙舌兰发酵中的表现较差，而龙舌兰酵母和葡萄酵母在葡萄汁中的发酵行为相似。在两种发酵中，葡萄酵母和龙舌兰酵母产生挥发性化合物的水平有所不同。
