Centro de Referencia para Lactobacilos, Chacabuco 145, 4000 Tucumán, Argentina.
J Ind Microbiol Biotechnol. 2011 Nov;38(11):1777-85. doi: 10.1007/s10295-011-0964-1. Epub 2011 Apr 2.
Two autochthonous yeasts from the northwest region of Argentina, Kloeckera apiculata mc1 and Saccharomyces cerevisiae mc2, were used as pure or mixed starter cultures in microvinification trials conducted in Malbec red must. Also, the effect of Oenococcus oeni X(2)L was evaluated. S. cerevisiae mc2 showed adequate growth and fermentative activity in single and composite fermentations, producing standard concentration of ethanol. The amount of esters was higher in fermentations conducted using mixed yeast starters. Independent of the timing of inoculation of O. oeni, this malolactic bacterium completely depleted malic acid. Sensory evaluation indicated that young wines fermented with mixed yeast cultures and sequential inoculation of O. oeni were preferred, achieving the highest scores for positive descriptors and they allowed better control of the sensory quality. Consequently, this study proposes inclusion of autochthonous K. apiculata mc1 as an adjunct culture to S. cerevisiae mc2 during Malbec must fermentation to improve the organoleptic properties of red wines. Furthermore, sequential inoculation of O. oeni X(2)L should be carried out after completion of the alcoholic fermentation to enhance sensory characteristics.
从阿根廷西北部地区分离得到两株土著酵母，分别是 Kloeckera apiculata mc1 和 Saccharomyces cerevisiae mc2，用于在马尔贝克红葡萄醪中进行微酿试验，采用纯培养或混合发酵。此外，还评估了 Oenococcus oeni X(2)L 的效果。S. cerevisiae mc2 在单一和复合发酵中表现出良好的生长和发酵活性，产生标准浓度的乙醇。在使用混合酵母发酵剂进行发酵时，酯类的含量更高。无论 O. oeni 的接种时间如何，这种乳杆菌都能完全耗尽苹果酸。感官评价表明，使用混合酵母培养物和顺序接种 O. oeni 发酵的新酒更受欢迎，获得了对积极描述符的最高评分，并且可以更好地控制感官质量。因此，本研究建议在马尔贝克葡萄醪发酵过程中添加土著 K. apiculata mc1 作为 S. cerevisiae mc2 的辅助培养物，以提高红葡萄酒的感官特性。此外，在酒精发酵完成后应进行顺序接种 O. oeni X(2)L，以增强感官特征。
