Kanter Jean-Philippe, Benito Santiago, Brezina Silvia, Beisert Beata, Fritsch Stefanie, Patz Claus-Dieter, Rauhut Doris
Department of Microbiology and Biochemistry, Hochschule Geisenheim University (HGU), Von-Lade-Straße 1, 65366 Geisenheim, Germany.
Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain.
Food Chem X. 2019 Nov 28;5:100072. doi: 10.1016/j.fochx.2019.100072. eCollection 2020 Mar 30.
The current study highlights the effects of intra- and interspecific hybrid yeasts of the genus (.) on the alcoholic fermentation and formation of aroma compounds in cool climate Riesling wines. Three different hybrid yeasts: (SC × SP), (SC × SK) and var. var. (SC × SB) were investigated. The species var. (SB) was chosen as control variant. It has been demonstrated that the hybrid yeasts have the ability to preserve positive properties while, suppressing undesired properties from the parental yeast species. The hybrid SC × SK showed an increase of desired acetate esters and monoterpenes. The concentrations of higher alcohols were higher in wines fermented by SC × SP, compared to the other variants. SC × SP fermentations resulted in decreased concentrations of l-malate and sulphites.
当前研究突出了(.)属种内和种间杂交酵母对凉爽气候雷司令葡萄酒酒精发酵及香气化合物形成的影响。研究了三种不同的杂交酵母:(SC×SP)、(SC×SK)和var. var.(SC×SB)。选择var.(SB)种作为对照变体。已证明杂交酵母有能力保留积极特性,同时抑制亲本酵母种的不良特性。杂交酵母SC×SK表现出所需乙酸酯和单萜类物质增加。与其他变体相比,由SC×SP发酵的葡萄酒中高级醇浓度更高。SC×SP发酵导致l-苹果酸和亚硫酸盐浓度降低。