Mateus Denisa, Sousa Susana, Coimbra Cláudia, S Rogerson Frank, Simões João
Genomics Unit, Biocant-Biotechnology Innovation Center, Biocant Park, Núcleo 04 Lote 3, 3060-197 Cantanhede, Portugal.
Ângelo Coimbra, S.A., Zona Industrial Maia, Sector IV Moreira, 4470-460 Maia, Portugal.
Foods. 2020 Jan 23;9(2):120. doi: 10.3390/foods9020120.
In winemaking, non- yeast species contribute important organoleptic complexity. Current interest focuses on abundant and dominant strains characteristically present in the early phase of spontaneous alcoholic fermentations. Non- species are particularly relevant in Port wine production such that the fermentation is prematurely stopped, after the metabolism of only one half of the available sugar, through fortification with aguardente. This work aimed to isolate, identify and characterize non- species present in spontaneously fermenting Port. To accomplish these goals, yeasts were isolated from a selection of frozen must samples (2012-2016 harvests), using a pre-screening process choosing only the best candidates based on the organoleptic quality of the corresponding fortified wine. From five hundred non- isolates, twelve species were identified. The three most abundant species, , , and , representing 89% of the isolates, exhibited particularly high diversity with high growth performance variability when exposed to typical stress conditions associated with common enological parameters. Less abundant species included , , , , , , , , and . This is the first study providing insights into the identification and characterization of non- species responsible for spontaneous Port wine production.
在葡萄酒酿造过程中，非酵母菌种对葡萄酒的感官复杂性有着重要贡献。目前的研究兴趣集中在自发酒精发酵早期阶段特有的丰富且占主导地位的菌株上。非酵母菌种在波特酒的生产中尤为重要，因为在仅消耗了一半可用糖分后，通过添加aguardente进行强化，发酵会过早停止。这项工作旨在分离、鉴定和表征自发发酵的波特酒中存在的非酵母菌种。为实现这些目标，从一系列冷冻葡萄汁样品（2012 - 2016年收获季）中分离酵母，采用预筛选过程，仅根据相应强化葡萄酒的感官品质选择最佳候选菌株。从五百个非酵母分离株中，鉴定出了十二个菌种。三个最丰富的菌种，即[具体菌种1]、[具体菌种2]和[具体菌种3]，占分离株的89%，当暴露于与常见酿酒参数相关的典型应激条件下时，表现出特别高的多样性以及高生长性能变异性。较不丰富的菌种包括[具体菌种4]、[具体菌种5]、[具体菌种6]、[具体菌种7]、[具体菌种8]、[具体菌种9]、[具体菌种10]、[具体菌种11]和[具体菌种12]。这是第一项深入研究负责自发波特酒生产的非酵母菌种的鉴定和表征的研究。
