Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Grup de Biotecnologia Enològica, C/ Marcel·lí Domingo s/n, 43007 Tarragona, Catalonia, Spain.
Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Grup de Biotecnologia Microbiana dels Aliments, C/ Marcel·lí Domingo s/n, 43007 Tarragona, Catalonia, Spain.
Int J Food Microbiol. 2021 Jan 16;337:108954. doi: 10.1016/j.ijfoodmicro.2020.108954. Epub 2020 Nov 5.
Non-Saccharomyces yeasts have increasingly been used in vinification recently. This is particularly true of Torulaspora delbrueckii and Metschnikowia pulcherrima, which are inoculated before S. cerevisiae, to complete a sequential alcoholic fermentation. This paper aims to study the effects of these two non-Saccharomyces yeasts on malolactic fermentation (MLF) carried out by two strains of Oenococcus oeni, under cellar conditions. Oenological parameters, and volatile and phenolic compounds were analysed in wines. The wines were tasted, and the microorganisms identified. In general, non-Saccharomyces created more MLF friendly conditions, largely because of lower concentrations of SO and medium chain fatty acids. The most favourable results were observed in wines inoculated with T. delbrueckii, that seemed to promote the development of O. oeni and improve MLF performance.
近年来，非酿酒酵母在酿酒中的应用日益广泛。特别是在接种于酿酒酵母之前完成顺序酒精发酵的德巴利接合酵母和膜醭毕赤酵母中更是如此。本文旨在研究这两种非酿酒酵母对在酒窖条件下由两种奥尼克小体(Oenococcus oeni)菌株进行的苹果酸-乳酸发酵(MLF)的影响。对葡萄酒中的酿酒学参数、挥发性和酚类化合物进行了分析。对葡萄酒进行了品尝，并鉴定了微生物。总的来说，非酿酒酵母创造了更有利于 MLF 的条件，这主要是因为 SO 和中链脂肪酸的浓度较低。在接种德巴利接合酵母的葡萄酒中观察到了最有利的结果，它似乎促进了奥尼克小体的发展并提高了 MLF 的性能。
