Lombardi Silvia Jane, De Leonardis Antonella, Lustrato Giuseppe, Testa Bruno, Iorizzo Massimo
Department of Agriculture, Environmental and Food Sciences University of Molise, Via De Sanctis, 86100 Campobasso, Italy.
Recent Pat Biotechnol. 2015;9(3):223-30. doi: 10.2174/1872208310666160414102015.
Sparkling wines produced by traditional method owe their characteristics to secondary fermentation and maturation that occur during a slow ageing in bottles. Yeast autolysis plays an important role during the sparkling wine aging. Using a combination of killer and sensitive yeasts is possible to accelerate yeast autolysis and reduce maturing time.
killer and sensitive Saccharomyces cerevisiae strains, separately and in co-cultures, were inoculated in base wine and bottled on pilot-plant scale. Commercial Saccaromyces bayanus strain was also investigated. Protein free amino acid and polysaccharides contents and sensory analysis were determined on the wine samples at 3, 6 and 9 months of aging. Yeast autolysis that occurs during the production of sparkling wines, obtained with co-cultures of killer and sensitive strains, has influenced free amino acids, total protein and polysaccharides content after 3 months aging time: sparkling wines, produced without the use of these yeasts, have reached the same results only after 9 months aging time.
These results demonstrate that killer and sensitive yeasts in co-culture can accelerate the onset of autolysis in enological conditions, and has a positive effect on the quality of the aroma and flavor of sparkling wine.
This paper offers an interesting biotechnological method to reduce production time of sparkling wine with economical benefits for the producers. We revised all patents relating to sparkling wine considering only those of interest for our study.
传统方法生产的起泡酒的特性归因于在瓶中缓慢陈酿期间发生的二次发酵和成熟。酵母自溶在起泡酒陈酿过程中起着重要作用。使用杀伤性酵母和敏感酵母的组合可以加速酵母自溶并缩短成熟时间。
将杀伤性和敏感型酿酒酵母菌株分别接种以及共培养后接种到基酒中，并在中试规模下装瓶。还对商业贝酵母菌株进行了研究。在陈酿3个月、6个月和9个月时对葡萄酒样品测定游离氨基酸、蛋白质和多糖含量以及进行感官分析。用杀伤性和敏感型菌株共培养生产的起泡酒在陈酿3个月后，酵母自溶对游离氨基酸、总蛋白和多糖含量产生了影响：未使用这些酵母生产的起泡酒仅在陈酿9个月后才达到相同的结果。
这些结果表明，共培养的杀伤性和敏感型酵母可以在酿酒条件下加速自溶的开始，并对起泡酒的香气和风味质量产生积极影响。
本文提供了一种有趣的生物技术方法来缩短起泡酒的生产时间，对生产者具有经济效益。我们查阅了所有与起泡酒相关的专利，只考虑了与我们研究相关的那些。
