Borren Elliot, Tian Bin
Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand.
Foods. 2020 Dec 23;10(1):13. doi: 10.3390/foods10010013.
Non- yeast plays an important role in the initial stages of a wild ferment, as they are found in higher abundance in the vineyard than . As such, there has been a focus in recent years to isolate these yeast species and characterize their effect on wine fermentation and subsequent aroma. This effect on wine aroma is often species and strain dependent, as the enzymatic profile of each yeast will determine which aroma compounds are formed as secondary metabolites. Semi-fermentative yeast, such as spp., spp. and , are commonly in high abundance in fresh grape must and have diverse enzymatic profiles, however they show a weak tolerance to ethanol, limiting their impact to the initial stages of fermentation. Fully fermentative non- yeast, characterized by high ethanol tolerance, are often found at low abundance in fresh grape must, similar to . Their ability to influence the aroma profile of wine remains high, however, due to their presence into the final stages of fermentation. Some fermentative yeasts also have unique oenological properties, such as and , highlighting the potential of these yeast as inoculants for specific wine styles.
非酵母类微生物在野生发酵的初始阶段起着重要作用，因为它们在葡萄园中的丰度高于[此处原文缺失比较对象]。因此，近年来人们一直致力于分离这些酵母菌种，并表征它们对葡萄酒发酵及后续香气的影响。这种对葡萄酒香气的影响通常取决于菌种和菌株，因为每种酵母的酶谱将决定哪些香气化合物作为次生代谢产物形成。半发酵酵母，如[此处原文缺失具体菌种名称]属、[此处原文缺失具体菌种名称]属和[此处原文缺失具体菌种名称]，在新鲜葡萄汁中通常丰度较高，且具有多样的酶谱，然而它们对乙醇的耐受性较弱，限制了它们对发酵初始阶段的影响。以高乙醇耐受性为特征的全发酵非酵母类微生物，在新鲜葡萄汁中的丰度通常较低，类似于[此处原文缺失比较对象]。不过，由于它们能在发酵后期存在，其影响葡萄酒香气特征的能力依然很高。一些发酵酵母还具有独特的酿酒学特性，如[此处原文缺失具体酵母名称]和[此处原文缺失具体酵母名称]，凸显了这些酵母作为特定葡萄酒风格接种剂的潜力。
