The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, South Australia, 5064, Australia; Department of Chemical and Bioprocess Engineering, College of Engineering, Pontificia Universidad Católica de Chile, Casilla 306 Correo 22, Santiago, Chile.
The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, South Australia, 5064, Australia; Instituto de Investigaciones Agropecuarias, La Platina Research Station, Avenida Santa Rosa 11610, La Pintana, 8831314, Santiago, Chile.
Int J Food Microbiol. 2015 Jul 16;205:7-15. doi: 10.1016/j.ijfoodmicro.2015.03.027. Epub 2015 Mar 31.
High alcohol concentrations reduce the complexity of wine sensory properties. In addition, health and economic drivers have the wine industry actively seeking technologies that facilitate the production of wines with lower alcohol content. One of the simplest approaches to achieve this aim would be the use of wine yeast strains which are less efficient at transforming grape sugars into ethanol, however commercially available wine yeasts produce very similar ethanol yields. Non-conventional yeast, in particular non-Saccharomyces species, have shown potential for producing wines with lower alcohol content. These yeasts are naturally present in the early stages of fermentation but in general are not capable of completing alcoholic fermentation. We have evaluated 48 non-Saccharomyces isolates to identify strains that, with limited aeration and in sequential inoculation regimes with S. cerevisiae, could be used for the production of wine with lower ethanol concentration. Two of these, Torulaspora delbrueckii AWRI1152 and Zygosaccharomyces bailii AWRI1578, enabled the production of wine with reduced ethanol concentration under limited aerobic conditions. Depending on the aeration regime T. delbrueckii AWRI1152 and Z. bailii AWRI1578 showed a reduction in ethanol concentration of 1.5% (v/v) and 2.0% (v/v) respectively, compared to the S. cerevisiae anaerobic control.
高酒精浓度会降低葡萄酒感官特性的复杂性。此外，健康和经济因素促使葡萄酒行业积极寻求能够生产低酒精含量葡萄酒的技术。实现这一目标的最简单方法之一是使用葡萄酒酵母菌株，这些菌株将葡萄糖转化为乙醇的效率较低，但市售的葡萄酒酵母产生的乙醇产量非常相似。非常规酵母，特别是非酿酒酵母，已显示出生产低酒精含量葡萄酒的潜力。这些酵母在发酵的早期阶段自然存在，但通常不能完成酒精发酵。我们评估了 48 种非酿酒酵母分离株，以鉴定出那些在有限通气和与酿酒酵母顺序接种的条件下，可以用于生产低乙醇浓度葡萄酒的菌株。其中两种，德巴利毕赤酵母 AWRI1152 和鲍氏接合酵母 AWRI1578，能够在有限的需氧条件下生产低乙醇浓度的葡萄酒。根据通气方式，与酿酒酵母厌氧对照相比，德巴利毕赤酵母 AWRI1152 和鲍氏接合酵母 AWRI1578 分别将乙醇浓度降低了 1.5%（v/v）和 2.0%（v/v）。
