University of Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Agricultural Microbiology and Food Technology Sector, Largo Paolo Braccini 2, 10095 Grugliasco, Torino, Italy.
University of Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Agricultural Microbiology and Food Technology Sector, Largo Paolo Braccini 2, 10095 Grugliasco, Torino, Italy.
Int J Food Microbiol. 2015 Apr 16;199:33-40. doi: 10.1016/j.ijfoodmicro.2015.01.009. Epub 2015 Jan 17.
Nowadays, the use of non-Saccharomyces yeasts in combination with Saccharomyces cerevisiae is a state-of-the-art strategy to improve complexity and enhance the analytical composition of the wines. This application has stimulated the interest of understanding how the non-Saccharomyces yeasts can contribute to the quality of the wines. The study presented here explores the potential use of Starmerella bacillaris (synonym Candida zemplinina) under winemaking conditions. Physiological and genetic characterizations of sixty-three isolates of Starm. bacillaris, previously isolated from four different varieties of grapes, were carried out. Both analyses revealed a low level of diversity between the isolates of Starm. bacillaris, while the fermentation trials in laboratory scale demonstrated the good enological performance of this species. The strong fructophilic character of this species and its ability to produce low quantities of ethanol and acetic acid and high amounts of glycerol were confirmed. The results, presented here, demonstrated a potential application of this non-Saccharomyces species in mixed wine fermentations with S. cerevisiae.
如今，将非酿酒酵母与酿酒酵母结合使用是提高葡萄酒复杂度和分析成分的一种先进策略。这种应用激发了人们对理解非酿酒酵母如何有助于葡萄酒质量的兴趣。本研究探讨了在酿酒条件下使用巴斯德毕赤酵母（同义名产朊假丝酵母）的潜力。对先前从四个不同葡萄品种中分离出的 63 株巴斯德毕赤酵母的生理和遗传特征进行了分析。这两项分析都表明巴斯德毕赤酵母的分离株之间多样性水平较低，而实验室规模的发酵试验表明该物种具有良好的酿造性能。该物种强烈的嗜果糖特性及其能够产生低量乙醇和乙酸和高量甘油的能力得到了证实。这里呈现的结果表明，这种非酿酒酵母在与酿酒酵母混合发酵中的应用具有潜力。
