Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040, Madrid, Spain.
Appl Microbiol Biotechnol. 2018 Aug;102(16):6775-6790. doi: 10.1007/s00253-018-9117-z. Epub 2018 Jun 6.
At one time, Saccharomyces spp. yeasts were the only option for use in winemaking due to their unique abilities to metabolize all grape juice sugars to ethanol. However, during the previous decade, several commercial non-Saccharomyces yeast products appeared in the biotechnology market. Some of them have slowly begun to establish new enological resources to solve modern winemaking challenges in the new century. Among these challenges, acidification in the warm-growing regions is of great concern for improving wine quality from those areas, particularly in light of the predictions of serious climate change. This review explores one of the most popular commercialized non-Saccharomyces yeast options in warm viticultural regions, Lachancea thermotolerans, and its influences on wine quality parameters, such as lactic acid, ethanol, glycerol, volatile acidity, volatile profiles, isovaleric acid, mannoproteins, polysaccharides, color, anthocyanins, amino acids, and sensory perception.
曾经，由于能够将所有葡萄汁糖分代谢成乙醇，酿酒酵母属（Saccharomyces spp.）酵母是唯一可用的酵母。然而，在过去十年中，一些商业化的非酿酒酵母产品出现在生物技术市场。其中一些产品已逐渐开始建立新的酿酒资源，以解决新世纪现代酿酒业面临的挑战。在这些挑战中，对于提高这些地区葡萄酒的质量，温暖产区的酸化是一个非常关注的问题，特别是鉴于对严重气候变化的预测。本文综述了在温暖的葡萄种植区最受欢迎的商业化非酿酒酵母选项之一——耐热酒香酵母（Lachancea thermotolerans），以及其对葡萄酒质量参数的影响，如乳酸、乙醇、甘油、挥发酸、挥发物谱、异戊酸、甘露聚糖、多糖、颜色、花青素、氨基酸和感官感知。
