Univ. Bordeaux, ISVV, Unité de Recherche Œnologie EA 4577, USC 1366 INRA,, Bordeaux INP, 33140, Villenave d'Ornon, France.
ENSCBP, Bordeaux INP, 33600, Pessac, France.
Appl Microbiol Biotechnol. 2017 Oct;101(20):7603-7620. doi: 10.1007/s00253-017-8492-1. Epub 2017 Sep 14.
Non-Saccharomyces (NS) species that are either naturally present in grape must or added in mixed fermentation with S. cerevisiae may impact the wine's chemical composition and sensory properties. NS yeasts are prevailing during prefermentation and early stages of alcoholic fermentation. However, obtaining the correct balance between S. cerevisiae and NS species is still a critical issue: if S. cerevisiae outcompetes the non-Saccharomyces, it may minimize their impact, while conversely if NS take over S. cerevisiae, it may result in stuck or sluggish fermentations. Here, we propose an original strategy to promote the non-Saccharomyces consortium during the prefermentation stage while securing fermentation completion: the use of a long lag phase S. cerevisiae. Various fermentations in a Sauvignon Blanc with near isogenic S. cerevisiae displaying short or long lag phase were compared. Fermentations were performed with or without a consortium of five non-Saccharomyces yeasts (Hanseniaspora uvarum, Candida zemplinina, Metschnikowia spp., Torulaspora delbrueckii, and Pichia kluyveri), mimicking the composition of natural NS community in grape must. The sensorial analysis highlighted the positive impact of the long lag phase on the wine fruitiness and complexity. Surprisingly, the presence of NS modified only marginally the wine composition but significantly impacted the lag phase of S. cerevisiae. The underlying mechanisms are still unclear, but it is the first time that a study suggests that the wine composition can be affected by the lag phase duration per se. Further experiments should address the suitability of the use of long lag phase S. cerevisiae in winemaking.
非酿酒酵母（NS）物种，无论是自然存在于葡萄汁中还是与酿酒酵母混合发酵添加的，都可能影响葡萄酒的化学成分和感官特性。NS 酵母在发酵前和酒精发酵的早期阶段占优势。然而，在酿酒酵母和 NS 物种之间获得正确的平衡仍然是一个关键问题：如果酿酒酵母竞争胜过非酿酒酵母，它可能会最小化它们的影响，而相反，如果 NS 接管了酿酒酵母，它可能会导致发酵停滞或缓慢。在这里，我们提出了一种在发酵前阶段促进非酿酒酵母共生体的原始策略，同时确保发酵完成：使用长迟滞期的酿酒酵母。在具有短或长迟滞期的近同基因酿酒酵母的长相思白葡萄酒中进行了各种发酵比较。在有无五种非酿酒酵母（汉逊酵母、近平滑假丝酵母、Metschnikowia 属、德巴利酵母和毕赤酵母）共生体的情况下进行了发酵，模拟了葡萄汁中自然 NS 群落的组成。感官分析强调了长迟滞期对葡萄酒果香和复杂性的积极影响。令人惊讶的是，NS 的存在仅略微改变了葡萄酒的成分，但显著影响了酿酒酵母的迟滞期。其潜在机制尚不清楚，但这是首次有研究表明葡萄酒的成分可能受到迟滞期持续时间的影响。进一步的实验应该研究在酿酒中使用长迟滞期酿酒酵母的适用性。
