Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy.
Lallemand SAS, Blagnac, France.
Food Res Int. 2019 Aug;122:392-401. doi: 10.1016/j.foodres.2019.03.072. Epub 2019 Apr 1.
The use of Starmerella bacillaris in combination with Saccharomyces cerevisiae is considered as a state-of-the-art biological application to modulate wine composition. This application implies a detailed understanding of yeast-yeast interactions during mixed fermentations and their effect on the composition of the resulting wines. In this context, ten commercial S. cerevisiae strains were used as partners of an indigenous, previously characterized Starm. bacillaris strain in order to get a better insight into the impact of S. cerevisiae strain employed. The different combinations of strains tested influenced the growth dynamics, the fermentation behavior and, as a consequence, wine composition in a couple-dependent manner. In addition, wines produced from mixed fermentations had significantly lower levels of ethanol, acetic acid and ethyl acetate, and showed higher amounts of glycerol, higher alcohols and esters compared to pure S. cerevisiae control fermentations. This study reveals the importance of S. cerevisiae strain choice on the chemical composition of the wines produced from mixed culture fermentations with Starm. bacillaris.
将嗜淀粉海洋红酵母（Starmerella bacillaris）与酿酒酵母（Saccharomyces cerevisiae）联合使用被认为是一种调制葡萄酒成分的先进生物技术。该应用需要深入了解混合发酵过程中酵母-酵母相互作用及其对最终葡萄酒成分的影响。在这种情况下，使用了十种商业酿酒酵母菌株作为先前鉴定的本土嗜淀粉海洋红酵母菌株的合作伙伴，以更好地了解所使用的酿酒酵母菌株的影响。经过测试的不同菌株组合以菌株依赖性的方式影响了生长动态、发酵行为，进而影响了葡萄酒的成分。此外，与纯酿酒酵母对照发酵相比，混合发酵产生的葡萄酒中乙醇、乙酸和乙酸乙酯的含量显著降低，而甘油、高级醇和酯的含量更高。这项研究揭示了在与嗜淀粉海洋红酵母进行混合培养发酵时，选择酿酒酵母菌株对葡萄酒化学组成的重要性。
