Department of Dairy and Food Science, University of Copenhagen, DK-1958 Frederiksberg C, Denmark.
Food Microbiol. 2009 Dec;26(8):915-21. doi: 10.1016/j.fm.2009.06.010. Epub 2009 Jun 27.
Yeast isolates from commercial red wines were characterized with regards to tolerances to molecular SO(2), ethanol, and temperature as well as synthesis of 4-ethyl-phenol/4-ethyl-guaiacol in grape juice or wine. Based on rDNA sequencing, nine of the 11 isolates belonged to Dekkera bruxellensis (B1a, B1b, B2a, E1, F1a, F3, I1a, N2, and P2) while the other two were Candida pararugosa (Q2) and Pichia guilliermondii (Q3). Strains B1b, Q2, and Q3 were much more resistant to molecular SO(2) in comparison to the other strains of Dekkera. These strains were inoculated (10(3)-10(4)cfu/ml) along with lower populations of Saccharomyces (<500 cfu/ml) into red grape juice and red wine incubated at two temperatures, 15 degrees C and 21 degrees C. Although Saccharomyces quickly dominated fermentations in grape juice, B1b and Q2 grew and eventually reached populations >10(5)cfu/ml. In wine, Q3 never entered logarithmic growth and quickly died in contrast to Q2 which survived >40 days after inoculation. B1b grew well in wine incubated at 21 degrees C while slower growth was observed at 15 degrees C. Neither Q2 nor Q3 produced 4-ethyl-phenol or 4-ethyl-guaiacol, unlike B1b. However, lower concentrations of volatile phenols were present in wine incubated at 15 degrees C compared to 21 degrees C.
从商业红葡萄酒中分离出来的酵母菌株，在耐受分子 SO(2)、乙醇和温度方面以及在葡萄汁或葡萄酒中合成 4-乙基苯酚/4-乙基愈创木酚方面的特性。基于 rDNA 测序，11 株分离株中的 9 株属于德克氏酵母（B1a、B1b、B2a、E1、F1a、F3、I1a、N2 和 P2），而另外两株则是假丝酵母（Q2）和毕赤酵母（Q3）。与其他德克氏酵母菌株相比，B1b、Q2 和 Q3 对分子 SO(2)的抗性要强得多。这些菌株（10(3)-10(4)cfu/ml）与数量较少的（<500 cfu/ml）酿酒酵母一起接种到红葡萄汁和红葡萄酒中，在 15°C 和 21°C 下进行发酵。尽管酿酒酵母在葡萄汁发酵中迅速占据主导地位，但 B1b 和 Q2 仍在生长，并最终达到>10(5)cfu/ml 的种群数量。在葡萄酒中，Q3 从未进入对数生长期，与 Q2 相比，Q3 在接种后迅速死亡，而 Q2 可以存活超过 40 天。B1b 在 21°C 下培养的葡萄酒中生长良好，而在 15°C 下的生长速度较慢。与 B1b 不同的是，Q2 和 Q3 都不会产生 4-乙基苯酚或 4-乙基愈创木酚。然而，在 15°C 下培养的葡萄酒中，挥发性酚类物质的浓度要低于在 21°C 下培养的葡萄酒。
