Lleixà Jessica, Martín Valentina, Portillo María Del C, Carrau Francisco, Beltran Gemma, Mas Albert
Departament Bioquímica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili Tarragona, Spain.
Sección Enología, Food Science and Technology Department, Facultad de Química, Universidad de la República Montevideo, Uruguay.
Front Microbiol. 2016 Mar 16;7:338. doi: 10.3389/fmicb.2016.00338. eCollection 2016.
Interest in the use of non-Saccharomyces yeasts in winemaking has been increasing due to their positive contributions to wine quality. The non-Saccharomyces yeast Hanseniaspora vineae is an apiculate yeast that has been associated with the production of wine with good aromatic properties. However, little is known about the fermentation dynamics of H. vineae in natural must and its interaction with autochthonous yeasts. In the present study, we performed semi industrial fermentations of Macabeo and Merlot musts inoculated with either H. vineae or S. cerevisiae. The yeast population dynamics were monitored by plate culturing, PCR-DGGE and massive sequencing techniques. The results obtained with these techniques show that H. vineae was able dominate the autochthonous microbiota in Macabeo must but not in Merlot must, which exhibited a larger, more diverse yeast population. The presence of H. vineae throughout most of the Macabeo fermentation resulted in more fruity and flowery wine, as indicated by the chemical analysis of the final wines, which demonstrated a strong presence of phenyl ethyl acetate at concentrations higher than the threshold of perception and approximately 50 times more than that produced in wines fermented with S. cerevisiae. This compound is associated with fruity, floral and honey aromas.
由于非酿酒酵母对葡萄酒品质有积极贡献，其在酿酒中的应用受到的关注日益增加。非酿酒酵母葡萄汁有孢汉逊酵母是一种柠檬形酵母，与具有良好香气特性的葡萄酒生产有关。然而，对于葡萄汁有孢汉逊酵母在天然葡萄汁中的发酵动力学及其与本土酵母的相互作用知之甚少。在本研究中，我们对接种了葡萄汁有孢汉逊酵母或酿酒酵母的马卡贝奥和梅洛葡萄汁进行了半工业发酵。通过平板培养、PCR-DGGE和大规模测序技术监测酵母种群动态。这些技术获得的结果表明，葡萄汁有孢汉逊酵母能够在马卡贝奥葡萄汁中主导本土微生物群，但在梅洛葡萄汁中则不能，后者表现出更大、更多样化的酵母种群。如最终葡萄酒的化学分析所示，在马卡贝奥发酵的大部分过程中葡萄汁有孢汉逊酵母的存在导致葡萄酒具有更多的果香和花香，该分析表明乙酸苯乙酯大量存在，其浓度高于感知阈值，比用酿酒酵母发酵的葡萄酒中产生的乙酸苯乙酯多约50倍。这种化合物与果香、花香和蜂蜜香气有关。
