Dipartimento di Biotecnologie Agrarie, Università degli Studi di Firenze, Via Donizetti 6, 50144 Firenze, Italy.
Int J Food Microbiol. 2011 Jun 30;147(3):170-80. doi: 10.1016/j.ijfoodmicro.2011.03.020. Epub 2011 Apr 7.
The use of non-Saccharomyces yeasts that are generally considered as spoilage yeasts, in association with Saccharomyces cerevisiae for grape must fermentation was here evaluated. Analysis of the main oenological characteristics of pure cultures of 55 yeasts belonging to the genera Hanseniaspora, Pichia, Saccharomycodes and Zygosaccharomyces revealed wide biodiversity within each genus. Moreover, many of these non-Saccharomyces strains had interesting oenological properties in terms of fermentation purity, and ethanol and secondary metabolite production. The use of four non-Saccharomyces yeasts (one per genus) in mixed cultures with a commercial S. cerevisiae strain at different S. cerevisiae/non-Saccharomyces inoculum ratios was investigated. This revealed that most of the compounds normally produced at high concentrations by pure cultures of non-Saccharomyces, and which are considered detrimental to wine quality, do not reach threshold taste levels in these mixed fermentations. On the other hand, the analytical profiles of the wines produced by these mixed cultures indicated that depending on the yeast species and the S. cerevisiae/non-Saccharomyces inoculum ratio, these non-Saccharomyces yeasts can be used to increase production of polysaccharides and to modulate the final concentrations of acetic acid and volatile compounds, such as ethyl acetate, phenyl-ethyl acetate, 2-phenyl ethanol, and 2-methyl 1-butanol.
本研究评估了将普遍被视为污染酵母的非酿酒酵母与酿酒酵母（Saccharomyces cerevisiae）共同用于葡萄汁发酵。对属于汉逊酵母属（Hanseniaspora）、毕赤酵母属（Pichia）、酒香酵母属（Saccharomycodes）和德巴利酵母属（Zygosaccharomyces）的 55 株酵母的纯培养物的主要酿造特性进行分析，结果表明每个属内都具有广泛的生物多样性。此外，这些非酿酒酵母菌株中的许多菌株在发酵纯度、乙醇和次生代谢产物生产方面具有有趣的酿造特性。本研究还调查了在不同酿酒酵母/非酿酒酵母接种比例下，将四种非酿酒酵母（每个属一种）与商业酿酒酵母菌株混合培养的情况。结果表明，大多数非酿酒酵母纯培养物通常会大量产生的、被认为对葡萄酒质量有害的化合物，在这些混合发酵中并未达到味觉阈值。另一方面，这些混合培养物所酿造的葡萄酒的分析结果表明，根据酵母种类和酿酒酵母/非酿酒酵母接种比例，这些非酿酒酵母可以用于增加多糖的产量，并调节乙酸和挥发性化合物（如乙酸乙酯、苯乙醇乙酸酯、2-苯乙醇和 2-甲基-1-丁醇）的最终浓度。
