van Wyk Niël, Michling Florian, Bergamo Dennis, Brezina Sylvia, Pretorius Isak S, von Wallbrunn Christian, Wendland Jürgen
ARC Centre of Excellence in Synthetic Biology, Department of Molecular Sciences, Macquarie University, 2113 Sydney, NSW, Australia.
Department of Microbiology and Biochemistry, Hochschule Geisenheim University, 65366 Geisenheim, Germany.
Foods. 2020 Jun 2;9(6):717. doi: 10.3390/foods9060717.
Speeding up grape must fermentation would be of great economic benefit. We subjected Saccharomyces cerevisiae VIN13 and two recombinant VIN13-strains expressing alleles under two different promoters (either or ) to four styles of grape must fermentations; we then assessed the effect of constantly stirring a must fermentation (isomixing). The four different fermentation setups were as follows: in an ANKOM Rf Gas productions system; in a stirred tall tube cylinder; constituting a conventional fermentation in a wine bottle equipped with an airlock and static; and in a tall tube cylinder (without stirring). We report on major fermentation parameters and the volatile aroma compositions generated in the finished wines. The primary fermentations of the strains subjected to constant stirring finished after 7 days, whereas the static fermentations reached dryness after 19 days. The wines derived from isomixed fermentations produced approximately 0.7% less ethanol compared to the unstirred fermentations. The speed that the isomixed fermentation took to reach completion may provide an alternative to static fermentations in the preparation of base wines for sparkling wine production. The observed increase of volatiles of isomixed fermentations merits further investigation.
加快葡萄汁发酵具有巨大的经济效益。我们将酿酒酵母VIN13和两种在两种不同启动子（分别为或）下表达等位基因的重组VIN13菌株用于四种葡萄汁发酵方式；然后我们评估了持续搅拌葡萄汁发酵（等混）的效果。四种不同的发酵设置如下：在ANKOM Rf气体产生系统中；在搅拌的高筒圆柱形容器中；在配备气闸且静止的葡萄酒瓶中进行传统发酵；在高筒圆柱形容器中（不搅拌）。我们报告了主要发酵参数以及成品葡萄酒中产生的挥发性香气成分。持续搅拌的菌株的初次发酵在7天后完成，而静态发酵在19天后达到酒精度为零。与未搅拌的发酵相比，等混发酵产生的葡萄酒乙醇含量大约少0.7%。等混发酵完成的速度可为起泡酒生产的基酒制备中的静态发酵提供一种替代方法。观察到的等混发酵中挥发物的增加值得进一步研究。
