School of Food Science, Washington State University, Pullman, WA, USA.
Annu Rev Food Sci Technol. 2013;4:57-78. doi: 10.1146/annurev-food-030212-182533. Epub 2012 Dec 3.
Understanding the characteristics of yeast spoilage, as well as the available control technologies, is vital to producing consistent, high-quality wine. Zygosaccharomyces bailii contamination may result in refermentation and CO2 production in sweet wines or grape juice concentrate, whereas Brettanomyces bruxellensis spoilage often contributes off-odors and flavors to red wines. Early detection of these yeasts by selective/differential media or genetic methods is important to minimize potential spoilage. More established methods of microbial control include sulfur dioxide, dimethyl dicarbonate, and filtration. Current research is focused on the use of chitosan, pulsed electric fields, low electric current, and ultrasonics as means to protect wine quality.
了解酵母腐败的特点以及现有的控制技术对于生产一致的高质量葡萄酒至关重要。毕赤酵母污染可能导致甜葡萄酒或葡萄汁浓缩物的再发酵和二氧化碳生成，而布鲁塞尔酵母腐败通常会给红葡萄酒带来异味和风味。通过选择性/差异培养基或遗传方法早期检测这些酵母对于最小化潜在的腐败非常重要。更成熟的微生物控制方法包括二氧化硫、碳酸二甲酯和过滤。目前的研究集中在使用壳聚糖、脉冲电场、低电流和超声波作为保护葡萄酒质量的手段。
