ELGO 'DEMETER', Institute of Technology of Agricultural Products, S. Venizelou 1, Athens GR-14123, Greece.
ELGO 'DEMETER', Institute of Technology of Agricultural Products, S. Venizelou 1, Athens GR-14123, Greece.
Food Res Int. 2018 Sep;111:498-508. doi: 10.1016/j.foodres.2018.05.035. Epub 2018 May 21.
The performance of two vineyard strains, Saccharomyces cerevisiae SacPK7 and Starmerella bacillaris StbPK9, was evaluated in laboratory and pilot scale fermentations of Cretan grape must under the following inoculation schemes: single inoculation of SacPK7 (IS), simultaneous inoculation of StbPK9 and SacPK7 (SM), and sequential inoculation of StbPK9 followed by SacPK7 (SQ). Un-inoculated (spontaneous) fermentations (SP) and fermentations inoculated with control S. cerevisiae strains (CS) were also conducted as reference. Star. bacillaris not only did not restrict but also slightly promoted the growth of S. cerevisiae when the two strains were co-inoculated at equal quantities. On the contrary, the SQ inoculation scheme conferred a competitive advantage to Star. bacillaris over S. cerevisiae, which maximum population was reduced, while increased levels of Star. bacillaris were recorded. The fermentation kinetics were also affected, accordingly. The completion of fermentation was faster in SM, IS and CS ferments than in SQ and SP. Ethanol accumulation had a predominant role in the early death of Star. bacillaris, since its growth was similarly arrested irrespective of the dominating yeast species, the magnitude of yeast population or the availability of energy sources. Interestingly, the inoculation scheme applied significantly affected the chemical profiles of the resulting wines. SQ produced the most divergent chemical profile in sterile must, with glycerol, acetic acid, acetaldehyde, residual glucose, malic acid, ethyl acetate and higher alcohols being the key compounds affected by the prolonged activity of StbPK9. In pilot scale ferments, the indigenous S. cerevisiae produced twice as high levels of esters and higher alcohols compared to the commercial starter. Star. bacillaris further increased the levels of ethyl esters in the respective ferments. The use of a mixed S. cerevisiae/Star. bacillaris starter culture instead of S. cerevisiae alone enhanced the chemical complexity of Cretan local wine. The magnitude of differentiation was even higher when the addition of Star. bacillaris preceded that of S. cerevisiae. The highest divergence in analytical profiles was recorded between wines produced by native strain combinations and commercial S. cerevisiae. Present results show that the use of indigenous yeast formulations provides significant diversification to local wines, in line with the microbial terroir concept and recent observations that indigenous yeast strains may confer regional characters to wines.
评估了两种葡萄园菌株，酿酒酵母 SacPK7 和巴斯德毕赤酵母 StbPK9，在以下接种方案下进行克里特葡萄汁的实验室和中试规模发酵：单独接种 SacPK7（IS）、同时接种 StbPK9 和 SacPK7（SM）以及先接种 StbPK9 后接种 SacPK7（SQ）。未接种（自发）发酵（SP）和接种对照酿酒酵母菌株（CS）的发酵也作为参考进行。当两种菌株等数量共接种时，巴斯德毕赤酵母不仅没有限制，反而轻微促进了酿酒酵母的生长。相反，SQ 接种方案赋予巴斯德毕赤酵母相对于酿酒酵母的竞争优势，其最大种群减少，而记录到巴斯德毕赤酵母的增加水平。发酵动力学也受到了相应的影响。SM、IS 和 CS 发酵中的发酵完成速度比 SQ 和 SP 更快。乙醇积累在巴斯德毕赤酵母的早期死亡中起主导作用，因为无论主导酵母种类、酵母种群的大小或能源的可用性如何，其生长都会同样受到抑制。有趣的是，接种方案的应用显著影响了所产生葡萄酒的化学特征。在无菌葡萄汁中，SQ 产生了最具差异的化学特征，甘油、乙酸、乙醛、残留葡萄糖、苹果酸、乙酸乙酯和高级醇是受巴斯德毕赤酵母延长活性影响的关键化合物。在中试规模发酵中，与商业启动器相比，本地酿酒酵母产生了两倍高的酯和高级醇水平。巴斯德毕赤酵母进一步增加了各自发酵中乙基酯的水平。与单独使用酿酒酵母相比，使用混合酿酒酵母/巴斯德毕赤酵母启动培养物可提高克里特当地葡萄酒的化学复杂性。当添加巴斯德毕赤酵母先于添加酿酒酵母时，差异程度甚至更高。在分析谱之间记录到的最大差异是由本地菌株组合和商业酿酒酵母产生的葡萄酒之间。目前的结果表明，使用本地酵母配方可显著使当地葡萄酒多样化，符合微生物风土概念和最近的观察结果，即本地酵母菌株可能赋予葡萄酒地区特征。
