Magalhães Frederico, Krogerus Kristoffer, Vidgren Virve, Sandell Mari, Gibson Brian
VTT Technical Research Centre of Finland Ltd, Tietotie 2, P.O. Box 1000, 02044, Espoo, Finland.
Department of Biotechnology and Chemical Technology, School of Chemical Technology, Aalto University, Kemistintie 1, Aalto, P.O. Box 16100, 00076, Espoo, Finland.
J Ind Microbiol Biotechnol. 2017 Aug;44(8):1203-1213. doi: 10.1007/s10295-017-1947-7. Epub 2017 Apr 27.
Yeast cryotolerance may be advantageous for cider making, where low temperatures are usually employed. Here, we crossed the cryotolerant S. eubayanus with a S. cerevisiae wine strain and assessed the suitability of the hybrids for low-temperature cider fermentation. All strains fermented the juice to 5% ABV, but at different rates; hybrid strains outperformed S. cerevisiae, which was sensitive to low temperatures. The best hybrid fermented similarly to S. eubayanus. S. eubayanus produced sulphurous off flavours which masked a high concentration of fruity ester notes. This phenotype was absent in the hybrid strains, resulting in distinctly fruitier ciders. Aroma was assessed by an independent consumer panel, which rated the hybrid ciders as identical to the wine strain cider. Both were significantly more pleasant than the S. eubayanus cider. Interspecific hybridization can apparently be used effectively to improve low-temperature fermentation performance without compromising product quality.
酵母耐低温性对于通常采用低温的苹果酒酿造可能具有优势。在此，我们将耐低温的巴氏酵母与酿酒酵母葡萄酒菌株进行杂交，并评估杂种对于低温苹果酒发酵的适用性。所有菌株都能将果汁发酵至5%酒精度，但发酵速率不同；杂种菌株的表现优于对低温敏感的酿酒酵母。最佳杂种的发酵情况与巴氏酵母相似。巴氏酵母产生的含硫异味掩盖了高浓度的果香酯类香气。杂种菌株不存在这种表型，从而酿造出果味更浓郁的苹果酒。由独立的消费者小组对香气进行评估，他们将杂种苹果酒评为与葡萄酒菌株苹果酒相同。两者都明显比巴氏酵母苹果酒更宜人。种间杂交显然可以有效地用于改善低温发酵性能，而不影响产品质量。
