Puškaš Vladimir S, Miljić Uroš D, Djuran Jovana J, Vučurović Vesna M
Faculty of Technology Novi Sad University of Novi Sad Novi Sad Serbia.
Food Sci Nutr. 2020 Feb 3;8(3):1489-1498. doi: 10.1002/fsn3.1433. eCollection 2020 Mar.
The high alcohol content in wine usually has a negative impact on its sensory properties, but can also affect the general health of the consumers. The possibility to reduce ethanol production in wines during fermentation involves the use of different yeast strains characterized by the increased production of fermentation by-products (glycerol, 2,3-butanediol, etc.) from the available sugar. The activity of these strains should not impair the sensory properties of the wine. In general, the use of genetically and evolutionarily (non-GM) engineered strains is still not close enough to commercial application, and therefore, it is unavailable for wine producers. Thus, the aim of this study was to examine the possibility of reducing the production of ethanol in wines using different selected yeast strains ( and ) available at the market. The application of individual yeast and sequential inoculation for wine alcoholic fermentation was examined. The achieved effects were evaluated by determining the content of ethanol, as well as fermentation by-products (glycerol and volatile acids) and aromatic components in wine samples. Depending on the strain/s used, a decrease in ethanol content of up to 0.9% v/v was recorded in comparison with fermentation by alone. The sensory analysis of produced wine showed significant differences in taste and flavor. The results of the experiment conducted at the laboratory level and with the use of sterile must were compared to the ones from the scale-up experiment in real vinification conditions. The observed differences in the alcohol content of produced wines were significantly lower.
葡萄酒中的高酒精含量通常会对其感官特性产生负面影响，但也会影响消费者的总体健康。在发酵过程中降低葡萄酒中乙醇产量的可能性涉及使用不同的酵母菌株，这些菌株的特点是能从可用糖分中增加发酵副产物（甘油、2,3-丁二醇等）的产量。这些菌株的活性不应损害葡萄酒的感官特性。一般来说，基因工程和进化工程（非转基因）菌株的使用仍离商业应用不够近，因此葡萄酒生产商无法使用。因此，本研究的目的是检验使用市场上可得的不同选定酵母菌株（和）来降低葡萄酒中乙醇产量的可能性。研究了单独使用酵母以及顺序接种用于葡萄酒酒精发酵的情况。通过测定葡萄酒样品中乙醇、发酵副产物（甘油和挥发性酸）以及芳香成分的含量来评估所取得的效果。与单独使用发酵相比，根据所使用的菌株不同，乙醇含量最多可降低0.9%（体积/体积）。对所生产葡萄酒的感官分析表明，其口感和风味存在显著差异。将在实验室水平使用无菌葡萄汁进行的实验结果与实际酿酒条件下放大实验的结果进行了比较。所生产葡萄酒中酒精含量的观察到的差异明显更小。
