Dpt Analytical Chemistry and Food Technology, Faculty of Chemistry, University of Castilla La Mancha, Av Camilo José Cela 10, 13071 Ciudad Real, Spain.
Food Microbiol. 2011 Aug;28(5):1080-6. doi: 10.1016/j.fm.2011.02.016. Epub 2011 Mar 5.
Wine is the result of the performance of different yeast strains throughout the fermentation in both spontaneous and inoculated processes. 22 Saccharomyces cerevisiae strains were characterized by microsatellite fingerprinting, selecting 6 of them to formulate S. cerevisiae mixed cultures. The aim of this study was to ascertain a potential benefit to use mixed cultures to improve wine quality. For this purpose yeasts behavior was studied during co-inoculated fermentations. Aromatic composition of the wines obtained was analyzed, and despite the fact that only one strain dominated at the end of the process, co-cultures released different concentrations of major volatile compounds than single strains, especially higher alcohols and acetaldehydes. Nevertheless, no significant differences were found in the type and quantity of the amino acids assimilated. This study demonstrates that the final wine composition may be modulated and enhanced by using suitable combinations of yeast strains.
葡萄酒是不同酵母菌株在自然和接种发酵过程中表现的结果。22 株酿酒酵母通过微卫星指纹图谱进行了表征，选择其中的 6 株来配制酿酒酵母混合培养物。本研究旨在确定使用混合培养物来提高葡萄酒质量的潜在益处。为此，研究了共接种发酵过程中酵母的行为。分析了获得的葡萄酒的香气成分，尽管在发酵过程结束时只有一种菌株占主导地位，但与单菌株相比，共培养物释放出了不同浓度的主要挥发性化合物，特别是更高的醇类和乙醛。然而，在氨基酸的同化类型和数量方面没有发现显著差异。这项研究表明，通过使用合适的酵母菌株组合，可以调节和增强最终葡萄酒的成分。
