Blanco P, Vázquez-Alén M, Losada A
Estación de Viticultura e Enoloxía de Galicia, Ponte San Clodio, Leiro-Ourense, Spain.
J Ind Microbiol Biotechnol. 2008 Mar;35(3):183-8. doi: 10.1007/s10295-007-0282-9. Epub 2007 Dec 19.
This work describes the influence of yeast population on the chemical characteristics of wine obtained by spontaneous and inoculated fermentation of must from Vitis vinifera Lado, a minor white grapevine autochthonous to Galicia (NW Spain). The study was carried out for two consecutive years. The results showed that musts derived from Lado presented a high acidity though the potential alcohol level was acceptable. The genetic diversity of S. cerevisiae strains isolated from spontaneous fermentations was low, probably due to must characteristics, although these did not interfere with the implantation of the commercial strains used. Analyses showed that the wines subsequently produced had high alcoholic levels and very high acidities (pH 3.0) as was expected from must composition. Wines obtained from spontaneous fermentations had a lower alcohol content but higher total acidity than those from inoculated fermentations. Monovarietal wines produced from Lado were poorly evaluated in sensorial tests because of their unbalanced structure and sourness; however, when they were mixed with other autochthonous white varieties with less acidity, the resulting wines were well accepted.
这项工作描述了酵母菌群对用拉多（Vitis vinifera Lado）葡萄汁经自然发酵和接种发酵所制葡萄酒化学特性的影响。拉多是西班牙西北部加利西亚地区特有的一种小型白葡萄品种。该研究连续进行了两年。结果表明，尽管潜在酒精度水平尚可，但拉多葡萄汁的酸度较高。从自然发酵中分离出的酿酒酵母菌株的遗传多样性较低，这可能是由于葡萄汁的特性所致，不过这些特性并未妨碍所用商业菌株的植入。分析表明，随后酿造出的葡萄酒酒精度较高，酸度也很高（pH值为3.0），这与葡萄汁的成分预期相符。自然发酵所制葡萄酒的酒精含量较低，但总酸度高于接种发酵所制葡萄酒。感官测试中，用拉多葡萄酿造的单一品种葡萄酒因结构失衡和酸味而评价不佳；然而，当它们与其他酸度较低的本土白葡萄品种混合时，所酿葡萄酒很受欢迎。
