Horváth Borbála Oláhné, Sárdy Diána Nyitrainé, Kellner Nikolett, Magyar Ildikó
Szent István University Faculty of Horticultural Science Department of Oenology, Ménesi út 45, 1118 Budapest, Hungary.
Food Technol Biotechnol. 2020 Mar;58(1):76-83. doi: 10.17113/ftb.58.01.20.6461.
(synonym ) is an important non-S yeast in winemaking with valuable oenological properties, accompanying species in sweet wine fermentation, and has been suggested also for application as combined starter culture in dry or sweet wines. In this study, the major metabolites and nitrogen utilization of these yeasts are evaluated in the musts with high or extremely high sugar concentration. The change in the metabolic footprint of , and strains was compared when they were present as pure cultures in chemically defined grape juice medium with 220 and 320 g/L of sugar, to represent a fully matured and an overripe grape. Surprisingly, the extreme sugar concentration did not result in a considerable change in the rate of sugar consumption; only a shift of the sugar consumption curves could be noticed for all species, especially for . At the extreme sugar concentration, showed excellent glycerol production, moderate nitrogen demand together with a noticeable proline utilisation. The change in the overall metabolite pattern of allowed clear discrimination from the change of the species. In this experiment, the adequacy of this non- yeast for co-fermentation in juices with high sugar concentration is highlighted. Moreover, the results suggest that has a more active adaptation mechanism to extremely high sugar concentration.
（同义词）是葡萄酒酿造中一种重要的非酿酒酵母，具有宝贵的酿酒特性，是甜酒发酵中的伴生菌种，也有人建议将其用作干型或甜型葡萄酒的复合发酵剂。在本研究中，对这些酵母在高糖或极高糖浓度的葡萄汁中的主要代谢产物和氮利用情况进行了评估。将、和菌株以纯培养物形式存在于含糖量分别为220 g/L和320 g/L的化学限定葡萄汁培养基中时，比较它们代谢足迹的变化，以代表完全成熟和过熟的葡萄。令人惊讶的是，极高的糖浓度并未导致糖消耗速率发生显著变化；所有菌种的糖消耗曲线仅出现了偏移，尤其是。在极高糖浓度下，表现出出色的甘油生成能力、适度的氮需求以及明显的脯氨酸利用情况。的整体代谢产物模式变化与菌种的变化有明显区别。在本实验中，突出了这种非酿酒酵母在高糖浓度果汁中进行共发酵的适用性。此外，结果表明对极高糖浓度具有更活跃的适应机制。
