Benavides Sergio, Franco Wendy, Ceppi De Lecco Consuelo, Durán Angélica, Urtubia Alejandra
Núcleo de Investigación en Agroalimentos y Nutrición Aplicada, Universidad Adventista de Chile, Camino a las Mariposas km 12, Chillán 3780000, Chile.
Departamento de Ingeniería Química y Bioprocesos, Pontificia Universidad Católica de Chile, Ave. Vicuña Mackena 4860, Santiago 7820244, Chile.
J Fungi (Basel). 2022 Mar 3;8(3):259. doi: 10.3390/jof8030259.
The study of non- yeasts in wine fermentations allows the exploration of new alternatives for the reduction of ethanol in wines. The objective of this work was to evaluate the fermentation capacity of two indigenous yeasts ( and ) in monoculture and sequential fermentations (laboratory and microvinification scale) to produce Chilean Sauvignon Blanc wine. Fermentations were monitored by the determination of ethanol, glycerol, organic acids, and residual sugars. The results indicated that at the laboratory scale for both the monoculture and sequential fermentations it was possible to reduce the ethanol concentration on 0.77% / (monoculture) and 1.5% / (sequential) for and 0.50% / (monoculture) and 0.04% / (sequential) for compared to (12.87% /). Higher glycerol concentrations were produced in monoculture than sequential fermentations (: 9.47 g/L and 10.97 g/L). For microvinifications, the monoculture and sequential fermentations with managed to reduce ethanol content by 0.17% / and 0.54% /, respectively, over the control (13.74% /). In the case of , the reduction was only observed in sequential fermentations with 0.62% /. Interestingly, grapes with higher sugar concentration resulted in wines with lees ethanol concentrations. This might be associated to the use of (13.12% /) and (13.20% /) in sequential fermentations microvinification scale.
对葡萄酒发酵过程中非酵母微生物的研究有助于探索降低葡萄酒中乙醇含量的新方法。本研究旨在评估两种本土酵母（和）在单一发酵和顺序发酵（实验室规模和微型酿酒规模）中酿造智利长相思葡萄酒的发酵能力。通过测定乙醇、甘油、有机酸和残余糖分来监测发酵过程。结果表明，在实验室规模下，对于单一发酵和顺序发酵，与（12.87%/）相比，菌株单一发酵可使乙醇浓度降低0.77%/，顺序发酵降低1.5%/；菌株单一发酵可使乙醇浓度降低0.50%/，顺序发酵降低0.04%/。单一发酵产生的甘油浓度高于顺序发酵（：9.47 g/L和10.97 g/L）。在微型酿酒中，与对照（13.74%/）相比，菌株单一发酵和顺序发酵分别使乙醇含量降低了0.17%/和0.54%/。对于菌株，仅在顺序发酵中观察到乙醇含量降低了0.62%/。有趣的是，糖浓度较高的葡萄酿造出的葡萄酒酒泥乙醇浓度更高。这可能与在微型酿酒规模的顺序发酵中使用（13.12%/）和（13.20%/）有关。
