Romboli Y, Mangani S, Buscioni G, Granchi L, Vincenzini M
Department of Management of Agricultural, Food and Forestry Systems (GESAAF), Università degli Studi di Firenze, Piazzale delle Cascine, 24, 50144, Florence, Italy,
World J Microbiol Biotechnol. 2015 Jul;31(7):1137-45. doi: 10.1007/s11274-015-1863-9. Epub 2015 May 5.
Quercetins, vitisin A and hydroxytyrosol are phenolic compounds possessing several positive properties to human health. This paper refers on the possible effects of two wine yeast species, Saccharomyces cerevisiae and Starmerella bacillaris (synonym Candida zemplinina) on the accumulation of these compounds in experimental Sangiovese wines. A single lot of Sangiovese grapes was fermented by S. cerevisiae alone or by sequential inoculum of C. zemplinina and S. cerevisiae under two aeration conditions. The accumulation of quercetin and its glycosides resulted only influenced by must aeration. However, yeast species occurring in the fermentative process affected the relative abundances among the different forms of quercetin. Vitisin A contents were higher in wines produced in the presence of C. zemplinina. Finally, higher concentrations of hydroxytyrosol and tyrosol were found in wines produced by S. cerevisiae alone under non-aerated condition. The fermentation of different Sangiovese grape musts carried out by the assayed S. cerevisiae strain pointed out that slow fermentation kinetics lead to higher levels of hydroxytyrosol and tyrosol. The study underlines the role of yeast species in determining the accumulation of bioactive compounds in Sangiovese wine.
槲皮素、葡萄素A和羟基酪醇是对人体健康具有多种积极特性的酚类化合物。本文探讨了两种酿酒酵母，即酿酒酵母和巴氏酵母（同义词：泽姆普林念珠菌）对实验性桑娇维塞葡萄酒中这些化合物积累的可能影响。同一批桑娇维塞葡萄在两种通气条件下，单独由酿酒酵母发酵，或先后接种泽姆普林念珠菌和酿酒酵母进行发酵。槲皮素及其糖苷的积累仅受葡萄汁通气的影响。然而，发酵过程中存在的酵母种类影响了槲皮素不同形式之间的相对丰度。在有泽姆普林念珠菌存在的情况下酿造的葡萄酒中葡萄素A含量更高。最后，在非通气条件下单独由酿酒酵母酿造的葡萄酒中发现了更高浓度的羟基酪醇和酪醇。经测定的酿酒酵母菌株对不同桑娇维塞葡萄汁进行的发酵表明，缓慢的发酵动力学导致更高水平的羟基酪醇和酪醇。该研究强调了酵母种类在决定桑娇维塞葡萄酒中生物活性化合物积累方面的作用。
