Benito Ángel, Calderón Fernando, Benito Santiago
Departamento de Química y Tecnología de Alimentos, Universidad Politécnica de Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain.
Molecules. 2017 May 4;22(5):739. doi: 10.3390/molecules22050739.
The most popular methodology to make red wine is through the combined use of yeast and lactic acid bacteria, for alcoholic fermentation and malolactic fermentation respectively. This classic winemaking practice produces stable red wines from a microbiological point of view. This study aims to investigate a recent red winemaking biotechnology, which through the combined use of and is used as an alternative to the classic malolactic fermentation. In this new methodology, totally consumes malic acid, while produces lactic acid, avoiding excessive deacidification of musts with low acidity in warm viticulture areas such as Spain. This new methodology has been reported to be a positive alternative to malolactic fermentation in low acidity wines, since it has the advantage to produce wines with a more fruity flavor, less acetic acid, less ethyl carbamate originators and less biogenic amines than the traditional wines produced via conventional fermentation techniques. The study focuses on unexplored facts related to this novel biotechnology such as color and anthocyanin profile.
酿造红葡萄酒最流行的方法是分别通过使用酵母和乳酸菌进行酒精发酵和苹果酸乳酸发酵。从微生物学角度来看，这种经典的酿酒方法能酿造出稳定的红葡萄酒。本研究旨在探究一种最新的红葡萄酒酿造生物技术，该技术通过联合使用[具体物质1]和[具体物质2]，作为经典苹果酸乳酸发酵的替代方法。在这种新方法中，[具体物质1]完全消耗苹果酸，而[具体物质2]产生乳酸，避免了西班牙等温暖葡萄种植区酸度较低的葡萄汁过度脱酸。据报道，这种新方法是低酸度葡萄酒苹果酸乳酸发酵的一种积极替代方法，因为与通过传统发酵技术生产的传统葡萄酒相比，它具有生产出果香更浓郁、乙酸更少、氨基甲酸乙酯前体更少和生物胺更少的葡萄酒的优势。该研究聚焦于与这种新型生物技术相关的未被探索的事实，如颜色和花青素谱。
