Benito Ángel, Calderón Fernando, Benito Santiago
Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040, Madrid, Spain.
AMB Express. 2019 Feb 2;9(1):17. doi: 10.1186/s13568-019-0738-0.
This study researched the winemaking performance of new biotechnology involving the cooperation of Lachancea and Schizosaccharomyces genera in the production of wine. In all fermentations where Lachancea thermotolerans was involved, higher lactic acid concentrations appeared, while all fermentations where Schizosaccharomyces pombe was involved, lower levels in malic acid concentration took place. The sensorial properties of the final wines varied accordingly. Differences in mouthfeel properties and acidity occurred in the different fermentation trials. Fermentations with the highest concentration of hydrolyzed mannose showed the highest mouthfeel properties, but the lack of acidity reduced their overall impression. Wines made from a combination of L. thermotolerans and S. pombe showed the highest overall impression and were preferred by the tasters due to the balance between mouthfeel properties and acidity.
本研究探讨了在葡萄酒生产中涉及拉汉逊酵母属（Lachancea）和裂殖酵母属（Schizosaccharomyces）合作的新型生物技术的酿酒性能。在所有涉及嗜热拉汉逊酵母（Lachancea thermotolerans）的发酵中，乳酸浓度较高，而在所有涉及粟酒裂殖酵母（Schizosaccharomyces pombe）的发酵中，苹果酸浓度较低。最终葡萄酒的感官特性也相应有所不同。不同发酵试验在口感特性和酸度方面存在差异。水解甘露糖浓度最高的发酵显示出最高的口感特性，但缺乏酸度降低了它们的整体印象。由嗜热拉汉逊酵母和粟酒裂殖酵母混合发酵制成的葡萄酒显示出最高的整体印象，并且由于口感特性和酸度之间的平衡而受到品酒师的青睐。
