Andorrà Imma, Landi Sara, Mas Albert, Guillamón José M, Esteve-Zarzoso Braulio
Biotecnologia Enològica, Departament de Bioquimica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, Marcel li Domingo s/n, 43007 Tarragona, Spain.
Food Microbiol. 2008 Oct;25(7):849-56. doi: 10.1016/j.fm.2008.05.005. Epub 2008 May 23.
Sulphur dioxide (SO(2)) addition and yeast inoculation are well-established practices in winemaking for restricting the growth of indigenous yeasts and bacterial populations. The effect of these oenological practices on wine microbial populations has been evaluated using culture-independent methods. These are quantitative PCR (qPCR) for the enumeration of yeasts, lactic acid bacteria (LAB) and acetic acid bacteria (AAB), and PCR-DGGE to determine the yeast and bacteria species diversity. The PCR-DGGE method detected a low yeast and bacteria species diversity. On the contrary, the specificity of the primers designed for the qPCR allowed that minor microbial groups such as Hanseniaspora were accurately quantified regardless of a large presence of other microbial groups such as Saccharomyces. From an oenological point of view, inoculation increased the proportion of Saccharomyces vs. non-Saccharomyces in a shorter time. Hanseniaspora increased during the first phase and decreased during the latter phases of the process, especially in the sulphited fermentations. Both yeast inoculation and SO(2) kept the LAB populations at very low level, while the AAB populations were hardly affected by these two practices.
在葡萄酒酿造过程中，添加二氧化硫（SO₂）和接种酵母是限制本地酵母和细菌种群生长的既定做法。已使用非培养方法评估了这些酿酒工艺对葡萄酒微生物种群的影响。这些方法包括用于计数酵母、乳酸菌（LAB）和醋酸菌（AAB）的定量PCR（qPCR），以及用于确定酵母和细菌物种多样性的PCR-DGGE。PCR-DGGE方法检测到酵母和细菌物种多样性较低。相反，为qPCR设计的引物的特异性使得无论其他微生物群体（如酿酒酵母）大量存在，像汉逊酵母这样的次要微生物群体都能被准确量化。从酿酒学的角度来看，接种在更短的时间内增加了酿酒酵母与非酿酒酵母的比例。汉逊酵母在该过程的第一阶段增加，而在后期阶段减少，尤其是在添加亚硫酸盐的发酵过程中。酵母接种和SO₂都使LAB种群保持在非常低的水平，而AAB种群几乎不受这两种做法的影响。
