Benucci Ilaria, Liburdi Katia, Cerreti Martina, Esti Marco
Dept. for Innovation in Biological, Agro-food and Forest Systems, Univ. of Tuscia, via S. Camillo de Lellis, 01100, Viterbo, Italy.
J Food Sci. 2016 Aug;81(8):M2015-20. doi: 10.1111/1750-3841.13379. Epub 2016 Jul 4.
The preparation of yeast starter culture (Pied de Cuve) for producing sparkling wine with the traditional method is a key factor for manufacturing a good Prise de mousse. In this paper, the evolution of total yeast population, its viability during Pied de Cuve preparation, and the pressure profile during the 2nd fermentation in 2 different base wines made from Bombino bianco and Chardonnay grapes were investigated using 4 different commercial active dried yeasts. The study proves that despite the initial differences observed throughout the acclimatization phase, all the tested strains showed similar results on either the total population (from 8.2 × 10(7) cells/mL to 1.3 × 10(8) cells/mL) or cellular viability (from 70% to 84%). Independently from the base wine tested, the kinetic of sugar consumption was faster during the gradual acclimatization to the alcoholic medium (phase II) and slower during the preparation of starter culture in active growth phase (phase III). During both of these phases Saccharomyces cerevisiae bayanus Vitilevure DV10(®) (Station œnotechnique de Champagne) proved to have a higher sugar consumption rate than the other strains. During the Prise de mousse, S. cerevisiae bayanus Lalvin EC-1118(®) (Lallemand) reached the maximum pressure increase within time in both base wines.
采用传统方法生产起泡酒时酵母酒母（Pied de Cuve）的制备是获得良好起泡效果的关键因素。本文使用4种不同的商业活性干酵母，研究了用白博比诺和霞多丽葡萄制成的2种不同基酒在酵母酒母制备过程中总酵母数量的变化、其活力以及二次发酵过程中的压力曲线。研究证明，尽管在整个驯化阶段观察到初始差异，但所有测试菌株在总数量（从8.2×10⁷个细胞/毫升到1.3×10⁸个细胞/毫升）或细胞活力（从70%到84%）方面都显示出相似的结果。与所测试的基酒无关，在逐渐适应酒精培养基的阶段（第二阶段）糖消耗的动力学较快，而在活性生长阶段制备酒母的过程中（第三阶段）较慢。在这两个阶段中，巴氏酵母Vitilevure DV10®（香槟技术站）被证明比其他菌株具有更高的糖消耗率。在起泡过程中，巴氏酵母Lalvin EC - 1118®（拉曼德）在两种基酒中都在规定时间内达到了最大压力增加。
