Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de los Alimentos, CSIC, Carrer del Catedràtic Agustín Escardino Benlloch, 7, 46980 Paterna, Valencia, Spain.
Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas, PROBIEN, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, Universidad Nacional del Comahue, Buenos Aires 1400, 8300, Neuquén, Argentina.
Int J Food Microbiol. 2019 Feb 16;291:111-120. doi: 10.1016/j.ijfoodmicro.2018.11.020. Epub 2018 Nov 22.
The selection of yeasts with low nitrogen requirement is a current need in winemaking. In this work, we analysed nitrogen requirements of strains belonging to the cryotolerant species S. uvarum, S. eubayanus and S. kudriavzevii, in order to evaluate their potential for conducting the fermentation of low nitrogen content grape musts. Our result demonstrated that S. eubayanus is the species less influenced by the increasing nitrogen concentrations in both growth and fermentation conditions. Strains showing the best behaviours, S. eubayanus NPCC 1285 and S. uvarum NPCC 1317, were selected to be tested in mixed cultures with S. cerevisiae T73 at different temperatures (12 °C, 20 °C and 28 °C) in synthetic grape must with different nitrogen concentrations (60, 140 and 300 mg/L YAN). The cryotolerant strains dominated the fermentations carried out at 12 °C while S. cerevisiae prevailed at 28 °C independently from the nitrogen concentration. At intermediate temperature, 20 °C, S. eubayanus mono and mixed cultures showed the best fermentative behaviour especially with low and intermediate nitrogen concentration. In summary, cryotolerant Saccharomyces species, particularly S. eubayanus, could be interesting tools to avoid fermentations stucks caused by low nitrogen content in grape musts.
在酿酒过程中，选择氮需求较低的酵母是当前的需求。在这项工作中，我们分析了属于耐低温物种 S. uvarum、S. eubayanus 和 S. kudriavzevii 的菌株的氮需求，以评估它们在低氮含量葡萄汁发酵中的潜在应用。我们的结果表明，S. eubayanus 是在生长和发酵条件下受氮浓度增加影响最小的物种。表现出最佳行为的菌株 S. eubayanus NPCC 1285 和 S. uvarum NPCC 1317 被选择与 S. cerevisiae T73 在不同温度（12°C、20°C 和 28°C）下进行混合培养，在不同氮浓度（60、140 和 300mg/L YAN）的合成葡萄汁中进行测试。耐低温菌株在 12°C 下主导发酵，而 S. cerevisiae 则独立于氮浓度在 28°C 下占优势。在中间温度 20°C 下，S. eubayanus 单和混合培养表现出最佳发酵性能，特别是在低氮和中氮浓度下。总之，耐低温酿酒酵母物种，特别是 S. eubayanus，可能是避免葡萄汁中氮含量低导致发酵停滞的有用工具。
