Belda Ignacio, Navascués Eva, Marquina Domingo, Santos Antonio, Calderón Fernando, Benito Santiago
Department of Microbiology, Complutense University of Madrid, Spain.
Agrovin SA, Alcázar de San Juan, Ciudad Real, Spain.
Yeast. 2016 Jul;33(7):329-38. doi: 10.1002/yea.3165. Epub 2016 May 16.
During the last decade, the use of innovative yeast cultures of both Saccharomyces cerevisiae and non-Saccharomyces yeasts as alternative tools to manage the winemaking process have turned the oenology industry. Although the contribution of different yeast species to wine quality during fermentation is increasingly understood, information about their role in wine ageing over lees is really scarce. This work aims to analyse the incidence of three non-Saccharomyces yeast species of oenological interest (Torulaspora delbrueckii, Lachancea thermotolerans and Metschnikowia pulcherrima) and of a commercial mannoprotein-overproducer S. cerevisiae strain compared with a conventional industrial yeast strain during wine ageing over lees. To evaluate their incidence in mouthfeel properties of wine after 4 months of ageing, the mannoprotein content of wines was evaluated, together with other wine analytic parameters, such as colour and aroma, biogenic amines and amino acids profile. Some differences among the studied parameters were observed during the study, especially regarding the mannoprotein concentration of wines. Our results suggest that the use of T. delbrueckii lees in wine ageing is a useful tool for the improvement of overall wine quality by notably increasing mannoproteins, reaching values higher than obtained using a S. cerevisiae overproducer strain. Copyright © 2016 John Wiley & Sons, Ltd.
在过去十年中，使用酿酒酵母和非酿酒酵母的创新酵母培养物作为管理酿酒过程的替代工具，已经改变了酿酒行业。尽管人们越来越了解不同酵母种类在发酵过程中对葡萄酒品质的贡献，但关于它们在酒泥陈酿过程中作用的信息却非常稀少。这项工作旨在分析三种具有酿酒学意义的非酿酒酵母（戴尔有孢圆酵母、耐热有孢汉逊酵母和美丽梅奇酵母）以及一种商业化的高产甘露糖蛋白酿酒酵母菌株与一种传统工业酵母菌株在酒泥陈酿过程中的影响。为了评估它们在陈酿4个月后对葡萄酒口感特性的影响，对葡萄酒中的甘露糖蛋白含量以及其他葡萄酒分析参数进行了评估，如颜色、香气、生物胺和氨基酸谱。在研究过程中，观察到了所研究参数之间的一些差异，特别是关于葡萄酒中甘露糖蛋白的浓度。我们的结果表明，在葡萄酒陈酿过程中使用戴尔有孢圆酵母酒泥是提高葡萄酒整体品质的一种有用工具，通过显著增加甘露糖蛋白，其含量高于使用高产酿酒酵母菌株所获得的值。版权所有© 2016约翰威立父子有限公司。
