Departamento de Ciencias Biomédicas (Área de Microbiología), Facultad de Ciencias, Universidad de Extremadura, 06071, Badajoz, Spain.
Estación Enológica, Junta de Extremadura, 06200, Almendralejo, Spain.
Food Microbiol. 2016 Oct;59:150-60. doi: 10.1016/j.fm.2016.06.006. Epub 2016 Jun 8.
The quality of traditional sparkling-wine depends on the aging process in the presence of dead yeast cells. These cells undergo a slow autolysis process thereby releasing some compounds, mostly colloidal polymers such as polysaccharides and mannoproteins, which influence the wine's foam properties and mouthfeel. Saccharomyces cerevisiae killer yeasts were tested to increase cell death and autolysis during mixed-yeast-inoculated second fermentation and aging. These yeasts killed sensitive strains in killer plate assays done under conditions of low pH and temperature similar to those used in sparkling-wine making, although some strains showed a different killer behaviour during the second fermentation. The fast killer effect improved the foam quality and mouthfeel of the mixed-inoculated wines, while the slow killer effect gave small improvements over single-inoculated wines. The effect was faster under high-pressure than under low-pressure conditions. Wine quality improvement did not correlate with the polysaccharide, protein, mannan, or aromatic compound concentrations, suggesting that the mouthfeel and foaming quality of sparkling wine are very complex properties influenced by other wine compounds and their interactions, as well as probably by the specific chemical composition of a given wine.
传统起泡酒的质量取决于在死酵母细胞存在下的陈酿过程。这些细胞经历缓慢的自溶过程，从而释放出一些化合物，主要是胶体聚合物，如多糖和甘露聚糖，这些化合物影响葡萄酒的泡沫特性和口感。使用酿酒酵母杀伤酵母来增加混合酵母接种二次发酵和陈酿过程中的细胞死亡和自溶。这些酵母在类似于起泡酒生产中使用的低 pH 值和温度条件下的杀伤板测定中杀死了敏感菌株，尽管在二次发酵过程中一些菌株表现出不同的杀伤行为。快速杀伤效应提高了混合接种葡萄酒的泡沫质量和口感，而缓慢杀伤效应仅使单接种葡萄酒略有改善。在高压下的效果比在低压下更快。葡萄酒质量的改善与多糖、蛋白质、甘露聚糖或芳香化合物的浓度无关，这表明起泡酒的口感和起泡质量是非常复杂的特性，受其他葡萄酒化合物及其相互作用的影响，以及可能受特定葡萄酒化学成分的影响。
