Padilla Beatriz, Zulian Laura, Ferreres Àngela, Pastor Rosa, Esteve-Zarzoso Braulio, Beltran Gemma, Mas Albert
Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i VirgiliTarragona, Spain.
Front Microbiol. 2017 Jul 18;8:1293. doi: 10.3389/fmicb.2017.01293. eCollection 2017.
The use of non- yeast for wine making is becoming a common trend in many innovative wineries. The application is normally aimed at increasing aromas, glycerol, reducing acidity, and other improvements. This manuscript focuses on the reproduction of the native microbiota from the vineyard in the inoculum. Thus, native selected yeasts ( species and three different strains of ) were inoculated sequentially, or only (three native strains together or one commercial) was used. Inoculations were performed both in laboratory conditions with synthetic must (400 mL) as well as in industrial conditions (2000 kg of grapes) in red winemaking in two different varieties, Grenache and Carignan. The results showed that all the inoculated strains were found at the end of the vinifications, and when non- yeasts were inoculated, they were found in appreciable populations at mid-fermentation. The final wines produced could be clearly differentiated by sensory analysis and were of similar quality, in terms of sensory analysis panelists' appreciation.
在许多创新型酒庄中，使用非酵母进行酿酒正成为一种普遍趋势。这种应用通常旨在增加香气、甘油含量、降低酸度以及实现其他改进。本手稿重点关注接种物中葡萄园原生微生物群的繁殖。因此，依次接种了本地筛选出的酵母（种和三种不同菌株），或者仅使用了（三种本地菌株一起或一种商业酵母）。接种在实验室条件下使用合成葡萄汁（400毫升）以及在工业条件下（2000千克葡萄）进行，用于两种不同品种（歌海娜和佳丽酿）的红葡萄酒酿造。结果表明，在葡萄酒酿造结束时发现了所有接种的菌株，并且当接种非酵母时，在发酵中期发现它们的数量可观。通过感官分析可以清楚地区分最终酿造的葡萄酒，就感官分析小组成员的评价而言，它们的质量相似。
