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裂殖酵母对酿酒的影响。

The impacts of Schizosaccharomyces on winemaking.

机构信息

Department of Chemistry and Food Technology, Polytechnic University of Madrid, University Town, S/N, 28040, Madrid, Spain.

出版信息

Appl Microbiol Biotechnol. 2019 Jun;103(11):4291-4312. doi: 10.1007/s00253-019-09827-7. Epub 2019 Apr 19.

DOI:10.1007/s00253-019-09827-7
PMID:31004207
Abstract

In the past century, yeasts from the genus Saccharomyces represented the only option in fermentation industries, such as winemaking, to produce wine, beer, and other fermented products. However, other genera are currently emerging to solve challenges in modern enology. Schizosaccharomyces pombe is showing promising results in solving specific challenges in northern, cool viticulture regions with highly acidic wines by deacidifying these wines through its malic acid metabolism. In addition, this microorganism is considered beneficial in warm growing regions with challenges such as the control of wine food safety problems such as the presence of biogenic amines, ochratoxin A, or ethyl carbamate. Indeed, the genus Schizosaccharomyces positively influences other important wine quality parameters, such as color and polysaccharide content. However, the main challenge of using this genus remains the selection of proper strains that alleviate problems such as the production of high acetate concentrations. Industries other than wine production such as ginger fermentation, apple wine, Kei-apple fermentation, plum wine, sparkling wine, and bilberry fermentation industries have also started to study Schizosaccharomyces species as an alternative tool for solving specific related problems. The review discusses the influence of Schizosaccharomyces on different fermentation quality parameters and its main applications in different industries.

摘要

在过去的一个世纪里,酵母属中的酿酒酵母是葡萄酒、啤酒和其他发酵产品酿造等发酵工业中唯一的选择。然而,目前其他属正在涌现,以解决现代酿酒学中的挑战。裂殖酵母在通过其苹果酸代谢使这些葡萄酒脱酸,从而解决北方、凉爽的葡萄种植区高酸度葡萄酒的具体挑战方面显示出有希望的结果。此外,这种微生物被认为在温暖的种植区有益,因为它可以控制葡萄酒食品安全问题,如生物胺、赭曲霉毒素 A 或氨基甲酸乙酯的存在。事实上,裂殖酵母属对其他重要的葡萄酒质量参数有积极影响,如颜色和多糖含量。然而,使用该属的主要挑战仍然是选择适当的菌株,以减轻生产高乙酸浓度等问题。除了葡萄酒生产之外的其他行业,如生姜发酵、苹果酒、基爱苹果发酵、梅酒、汽酒和越橘发酵行业,也开始研究裂殖酵母属作为解决特定相关问题的替代工具。本文综述了裂殖酵母对不同发酵质量参数的影响及其在不同行业中的主要应用。

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