Martí-Raga Maria, Martín Valentina, Gil Mariona, Sancho Marta, Zamora Fernando, Mas Albert, Beltran Gemma
Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, Marcel · lí Domingo 1, 43007, Tarragona, Spain.
Sección Enología, Food Science and Technology Department, Facultad de Quimica, Universidad de la Republica, 11800, Montevideo, Uruguay.
J Sci Food Agric. 2016 Dec;96(15):4962-4972. doi: 10.1002/jsfa.7905. Epub 2016 Aug 18.
The differential characteristic of sparkling wine is the formation of foam, which is dependent, among other factors, on yeast autolysis, aging and oenological practices. In this study, we analyzed the effects of yeast strain, nutrient supplementation to the base wine and aging process on the sparkling wine composition and its foamability.
We determined that the addition of inorganic nitrogen promoted nitrogen liberation to the extracellular medium, while the addition of inactive dry yeast to the base wine caused an increase in the polysaccharide concentration and foaming properties of the sparkling wine. The use of synthetic and natural base wines allowed us to discriminate that the differences in high-molecular-weight polysaccharides and oligosaccharides could be attributed to the yeast cells and that the higher nitrogen content in the natural wine could be due to external proteolysis.
The practices of nitrogen addition and supplementation of inactive dry yeast could modulate the main characteristics of the sparkling wine and be a critical element for the design of this kind of wine. © 2016 Society of Chemical Industry.
起泡酒的独特特征是泡沫的形成，这除了其他因素外，还取决于酵母自溶、陈酿和酿酒工艺。在本研究中，我们分析了酵母菌株、向基酒中添加营养物质以及陈酿过程对起泡酒成分及其起泡性的影响。
我们确定，添加无机氮促进了向细胞外培养基中的氮释放，而向基酒中添加活性干酵母导致起泡酒的多糖浓度和起泡特性增加。使用合成基酒和天然基酒使我们能够区分，高分子量多糖和低聚糖的差异可归因于酵母细胞，而天然葡萄酒中较高的氮含量可能是由于外部蛋白水解作用。
添加氮和补充活性干酵母的做法可以调节起泡酒的主要特征，并且是设计这类葡萄酒的关键因素。© 2016化学工业协会。
