Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain.
Molecules. 2019 May 7;24(9):1763. doi: 10.3390/molecules24091763.
Flor velum yeast growth activators during biological aging are currently unknown. In this sense, this research focuses on the use of bee pollen as a flor velum activator. Bee pollen influence on viable yeast development, surface hydrophobicity, and yeast assimilable nitrogen has already been studied. Additionally, bee pollen effects on the main compounds related to flor yeast metabolism and wine sensory characteristics have been evaluated. "Fino" (Sherry) wine was supplemented with bee pollen using six different doses ranging from 0.1 to 20 g/L. Its addition in a dose equal or greater than 0.25 g/L can be an effective flor velum activator, increasing yeast populations and its buoyancy due to its content of yeast assimilable nitrogen and fatty acids. Except for the 20 g/L dose, pollen did not induce any significant effect on flor velum metabolism, physicochemical parameters, organic acids, major volatile compounds, or glycerol. Sensory analysis showed that low bee pollen doses increase wine's biological aging attributes, obtaining the highest score from the tasting panel. Multiflora bee pollen could be a natural oenological tool to enhance flor velum development and wine sensory qualities. This study confirms association between the bee pollen dose applied and the flor velum growth rate. The addition of bee pollen could help winemakers to accelerate or reimplant flor velum in biologically aged wines.
在生物老化过程中，弗洛酵母生长激活剂尚不清楚。从这个意义上说，本研究侧重于将蜂花粉用作弗洛酵母激活剂。已经研究了蜂花粉对可培养酵母生长、表面疏水性和酵母可利用氮的影响。此外，还评估了蜂花粉对与弗洛酵母代谢和葡萄酒感官特征相关的主要化合物的影响。“菲诺”（雪利酒）葡萄酒用六种不同剂量的蜂花粉（0.1 至 20 克/升）进行了补充。其添加剂量等于或大于 0.25 克/升，可以有效激活弗洛酵母，增加酵母种群及其浮力，因为它含有酵母可利用氮和脂肪酸。除了 20 克/升剂量外，花粉对弗洛酵母代谢、理化参数、有机酸、主要挥发性化合物或甘油没有产生任何显著影响。感官分析表明，低剂量的蜂花粉增加了葡萄酒的生物陈酿属性，获得了品尝小组的最高分。多花蜂花粉可能是一种天然的酿造工具，可增强弗洛酵母的生长和葡萄酒的感官品质。本研究证实了所应用的蜂花粉剂量与弗洛酵母生长速度之间的关系。添加蜂花粉可以帮助酿酒师加速或重新植入生物老化葡萄酒中的弗洛酵母。
