Rompkovksi Cintia, Agustini Bruna Carla, Deffert Flavia, Stadtlober Maria Goreti Amboni, Brand Debora, da Silva Gildo Almeida, Bonfim Tania Maria Bordin
Universidade Federal Do Paraná, 632 Lothário Meissner Ave, Jardim Botânico, Curitiba, PR 80210-170 Brazil.
Embrapa Uva E Vinho, 515 Livramento Street, Mail box 130, Bento Gonçalves, RS 95701-008 Brazil.
J Food Sci Technol. 2022 Apr;59(4):1570-1576. doi: 10.1007/s13197-021-05168-4. Epub 2021 Jun 18.
The use of non- yeast strains in winemaking is becoming a common trend. In fact, consumers are demanding new and healthier styles of wine. On the other hand, these strains are a challenge for the starting process due to winery-resident strains, especially with regard to industrial-scale fermentations. Current assay focuses on the scale-up of the laboratorial inoculum inside the winery environment to ferment 15,000 and 25,000 L of Bordô must, using a β-glucosidase-producer strain as starter culture. This scale-up could confirm the viability of using non- yeast, as it presented promising results on a laboratory scale. The non- strain was selected in a previous study since it proved to increase resveratrol concentration in lab scale winemaking. The yeast diversity was followed by the plate culturing method. Species identification and strain typing were determined by ITS-RFLP and PCR-fingerprinting, respectively. Physical and chemical analyses and resveratrol quantification were performed in the elaborated wines.
在葡萄酒酿造中使用非酵母菌株正成为一种普遍趋势。事实上，消费者对新型、更健康的葡萄酒风格有需求。另一方面，由于酒厂中已有的菌株，这些菌株对起始过程构成挑战，特别是在工业规模发酵方面。目前的试验聚焦于在酒厂环境中将实验室接种物扩大规模，以发酵15000升和25000升的波尔多葡萄汁，使用一种产β-葡萄糖苷酶的菌株作为起始培养物。这种扩大规模可以证实使用非酵母菌株的可行性，因为它在实验室规模上呈现出了有前景的结果。该非酵母菌株是在之前的一项研究中挑选出来的，因为它在实验室规模的葡萄酒酿造中能提高白藜芦醇的浓度。通过平板培养法跟踪酵母多样性。分别通过ITS-RFLP和PCR指纹图谱确定物种鉴定和菌株分型。对酿造的葡萄酒进行理化分析和白藜芦醇定量。
