South African Grape and Wine Research Institute, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa.
UMR SPO, INRA, SupAgroM, Université de Montpellier, Montpellier, France.
Food Microbiol. 2021 Apr;94:103650. doi: 10.1016/j.fm.2020.103650. Epub 2020 Sep 29.
The positive impact of certain non-Saccharomyces yeasts on the aromatic profile of wines has been well documented in literature and their industrial use in association with S. cerevisiae is now recommended. Competition between non-Saccharomyces species and Saccharomyces cerevisiae for various nutrients, especially nitrogen sources, greatly impacts the production of aroma compounds. In this study, we further explored the impact of different nitrogen nutrition strategies on the production of carbon and sulphur volatile compounds of three non-Saccharomyces strains, namely Pichia burtonii, Kluyveromyces marxianus, Zygoascus meyerae sequentially inoculated with S. cerevisiae in Sauvignon blanc and Shiraz grape musts. Nitrogen additions were implemented according the specific requirement of each species. At the end of fermentation, we observed specific metabolic signatures for each strain in response to the nature of the nitrogen source suggesting strain-specific metabolic fluxes present. Overall, these results confirmed and further explored the interconnection between nitrogen sources and aroma metabolism (including that of higher alcohols, fatty acids, esters and volatile sulphur compounds), and their variations according to species and the nature of the nitrogen source. The knowledge generated provides new insights to modulate the aroma profile of wines produced with non-Saccharomyces species.
某些非酿酒酵母对葡萄酒香气特征的积极影响在文献中已有充分记载，现在推荐将其与酿酒酵母一起用于工业生产。非酿酒酵母和酿酒酵母之间对各种营养物质（特别是氮源）的竞争，极大地影响了香气化合物的产生。在这项研究中，我们进一步探讨了不同氮营养策略对顺序接种于白苏维翁和设拉子葡萄汁中的三种非酿酒酵母菌株（毕赤酵母、马克斯克鲁维酵母和梅耶氏毕赤酵母）产生碳和硫挥发性化合物的影响。根据每种酵母的特定需求添加氮。在发酵结束时，我们观察到每种菌株对氮源性质的特定代谢特征，表明存在菌株特异性的代谢通量。总的来说，这些结果证实并进一步探讨了氮源与香气代谢（包括高级醇、脂肪酸、酯和挥发性硫化合物）之间的联系，以及根据物种和氮源的性质，它们的变化。所产生的知识为调节非酿酒酵母酿造的葡萄酒的香气特征提供了新的见解。
