Lallemand Bio S.L., 08028, Barcelona, Spain; Estación Experimental Agropecuaria Mendoza (EEA), Instituto Nacional de Tecnología Agropecuaria (INTA), 5507, Luján de Cuyo, Mendoza, Argentina; Departamento de Biotecnología de Los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico, Instituto de Agroquímica y Tecnología de Los Alimentos (IATA)-CSIC, 46980, Valencia, Spain.
Departamento de Biotecnología de Los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico, Instituto de Agroquímica y Tecnología de Los Alimentos (IATA)-CSIC, 46980, Valencia, Spain; University of Bonn, Regina-Pacis-Weg 3, 53113, Bonn, Germany.
Food Microbiol. 2021 Aug;97:103763. doi: 10.1016/j.fm.2021.103763. Epub 2021 Feb 12.
A collection of 33 Saccharomyces yeasts were used for wine fermentation with a sole nitrogen source: ammonium and four individual aroma-inducing amino acids. The fermentation performance and chemical wine composition were evaluated. The most valuable nitrogen sources were valine as a fermentation promoter on non-cerevisiae strains, phenylalanine as fruity aromas enhancer whereas the ethanol yield was lessened by leucine and isoleucine. S. cerevisiae SC03 and S. kudriavzevii SK02 strains showed to be the greatest producers of fruity ethyl esters while S. kudriavzevii strains SK06 and SK07 by shortening the fermentation duration. S. uvarum strains produced the greatest succinic acid amounts and, together with S. eubayanus, they reached the highest production of 2-phenylethanol and its acetate ester; whereas S. kudriavzevii strains were found to be positively related to high glycerol production.
采用了 33 株酿酒酵母，以铵盐为唯一氮源，添加 4 种特定风味氨基酸进行葡萄酒发酵，评估了发酵性能和化学葡萄酒成分。结果表明，缬氨酸是促进非酿酒酵母菌株发酵的最有价值氮源，苯丙氨酸可增强果香，而亮氨酸和异亮氨酸则降低乙醇产量。Saccharomyces cerevisiae SC03 和 S. kudriavzevii SK02 菌株表现出较高的果香乙基酯生成能力，而 S. kudriavzevii 菌株 SK06 和 SK07 则通过缩短发酵时间提高了发酵效率。Saccharomyces uvarum 菌株生成了最多的琥珀酸，与 S. eubayanus 菌株一起，生成了最高量的 2-苯乙醇及其乙酸酯；而 S. kudriavzevii 菌株与高甘油产量呈正相关。
