Department of Wine & Food Science, School of Agriculture, Food & Wine, University of Adelaide, Waite Campus, South Australia, Australia.
Commonwealth Scientific and Industrial Research Organisation, Locked Bag 2, Glen Osmond, South Australia, Australia; Australian Research Council Training Centre for Innovative Wine Production, Glen Osmond, SA 5064, Australia.
Int J Food Microbiol. 2020 Jan 2;312:108373. doi: 10.1016/j.ijfoodmicro.2019.108373. Epub 2019 Oct 18.
The use of non-Saccharomyces yeast in conjunction with Saccharomyces cerevisiae in wine fermentation is a growing trend in the wine industry. Non-Saccharomyces, through their distinctive production of secondary metabolites, have the potential to positively contribute to wine sensory profile. To discover new candidate strains for development as starter cultures, indigenous non-Saccharomyces were isolated from un-inoculated fermenting Shiraz musts from a South Australian vineyard (McLaren Vale wine region) and characterised. Among the 77 isolates, 7 species belonging to 5 genera (Kazachstania, Aureobasidium, Meyerozyma, Wickerhamomyces and Torulaspora) were identified by sequencing the internal transcribed spacer regions of the 5.8S rRNA gene (ITS1-5.8S-ITS2 region). The indigenous isolates were evaluated for oenological properties, namely, ethanol tolerance, enzyme activity, and HS production. To determine their potential industrial use as starter cultures, representative isolates of each species were assessed in a sterile chemically defined grape juice and Viognier grape juice to evaluate their contribution to fermentation kinetics and production of key metabolites, including volatile compounds.
在葡萄酒发酵中使用非酿酒酵母与酿酒酵母相结合是葡萄酒行业的一个发展趋势。非酿酒酵母通过其独特的次生代谢产物的产生，有可能对葡萄酒的感官特征产生积极的影响。为了发现新的候选菌株作为起始培养物，从南澳大利亚（麦克拉伦谷葡萄酒产区）一个未接种发酵的设拉子葡萄汁中分离出土著非酿酒酵母，并对其进行了特征描述。在 77 个分离物中，通过测序 5.8S rRNA 基因（ITS1-5.8S-ITS2 区域）的内部转录间隔区，鉴定出 7 个种，属于 5 个属（Kazachstania、Aureobasidium、Meyerozyma、Wickerhamomyces 和 Torulaspora）。对土著分离物进行了酿酒性能评估，即乙醇耐受性、酶活性和 HS 产生。为了确定它们作为起始培养物的潜在工业用途，对每个种的代表性分离物在无菌化学定义的葡萄汁和维欧尼葡萄汁中进行了评估，以评估它们对发酵动力学和关键代谢产物（包括挥发性化合物）生产的贡献。
