Università degli Studi di Udine, Dipartimento di Scienze degli Alimenti, via Sondrio 2/A, 33100 Udine, Italy.
Università degli Studi di Udine, Dipartimento di Scienze degli Alimenti, via Sondrio 2/A, 33100 Udine, Italy.
Food Chem. 2015 Oct 15;185:340-8. doi: 10.1016/j.foodchem.2015.03.129. Epub 2015 Apr 4.
High pressure homogenization (HPH) was tested for inducing autolysis in a commercial strain of Saccharomyces bayanus for winemaking. The effects on cell viability, the release of soluble proteins, glucidic colloids and amino acids in wine-like medium and the volatile composition of the autolysates were investigated after processing, in comparison with thermolysis. HPH seemed a promising technique for inducing autolysis of wine yeasts. One pass at 150 MPa was the best operating conditions. Soluble colloids, proteins and free amino acids were similar after HPH and thermolysis, but the former gave a more interesting volatile composition after processing, with higher concentrations of ethyl esters (fruity odors) and lower fatty acids (potential off-flavors). This might allow different winemaking applications for HPH, such as the production of yeast derivatives for wine ageing. In the conditions tested, HPH did not allow the complete inactivation of yeast cells; the treatment shall be optimized before winemaking use.
高压匀质（HPH）被测试用于诱导酿酒用商业酿酒酵母 Saccharomyces bayanus 的自溶。与热解法相比，研究了处理后对细胞活力、可溶性蛋白质、葡萄酒样培养基中的糖胶和氨基酸的释放以及自溶物的挥发性成分的影响。HPH 似乎是一种很有前途的诱导葡萄酒酵母自溶的技术。在 150 MPa 下处理一次是最佳的操作条件。HPH 和热解法处理后可溶性胶体、蛋白质和游离氨基酸相似，但前者在处理后产生了更有趣的挥发性成分，其中乙酯（果香）的浓度更高，脂肪酸（潜在异味）的浓度更低。这可能允许 HPH 用于不同的酿酒应用，例如生产用于葡萄酒陈酿的酵母衍生物。在测试的条件下，HPH 不能完全使酵母细胞失活；在用于酿酒之前，应优化该处理。
