enotecUPM, Dpto. Tecnología de Alimentos, Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Politécnica de Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain.
Int J Food Microbiol. 2012 Sep 17;159(1):47-53. doi: 10.1016/j.ijfoodmicro.2012.08.007. Epub 2012 Aug 18.
Schizosaccharomyces pombe is a non-Saccharomyces yeast strain that can ferment grape musts with high sugar contents - but it also has other metabolic and physiological properties that render it of great interest to wine biotechnologists. This work compares the production of pyranoanthocyanins by S. pombe, Saccharomyces cerevisiae and Saccharomyces uvarum during fermentation. Total pyranoanthocyanins ranged from 11.9 to 19.4 mg/l depending on the strain of S. pombe used. On average, S. pombe produced more pyruvic acid than did either Saccharomyces species; as a consequence it also formed more vitisin A-type pigments. S. pombe 938 produced the largest quantity of vitisin A (11.03±0.82 mg/l). The formation of large amounts of pyranoanthocyanins intensifies the post-fermentation colour of wines somewhat, a phenomenon that helps them maintain their colour over ageing as the natural grape anthocyanins become degraded. Some of the S. pombe strains showed hydroxycinnamate decarboxylase activity, which favours the formation of vinylphenolic pyranoanthocyanins. Fermentation with S. pombe therefore provides an interesting way of increasing the overall pyranoanthocyanin content of red wines, and of stabilising their colour during ageing.
裂殖酵母是一种非酿酒酵母菌株，能够发酵高糖含量的葡萄汁——但它还有其他代谢和生理特性，这使得它对葡萄酒生物技术学家非常感兴趣。本研究比较了裂殖酵母、酿酒酵母和葡萄汁有孢汉逊酵母在发酵过程中产生吡喃花青素的情况。根据使用的裂殖酵母菌株的不同，总吡喃花青素的含量范围为 11.9 至 19.4 毫克/升。平均而言，裂殖酵母产生的丙酮酸多于任何一种酿酒酵母；因此，它还形成了更多的类维生索 A 型色素。裂殖酵母 938 产生的类维生索 A 量最大（11.03±0.82 毫克/升）。大量吡喃花青素的形成会使葡萄酒在后发酵过程中的颜色稍微加深，这种现象有助于它们在老化过程中保持颜色，因为天然葡萄花青素会降解。一些裂殖酵母菌株表现出对羟基肉桂酸脱羧酶的活性，这有利于乙烯基酚吡喃花青素的形成。因此，用裂殖酵母发酵为提高红葡萄酒的总吡喃花青素含量以及在老化过程中稳定其颜色提供了一种有趣的方法。
