Petruzziello Ernesto, Blaiotta Giuseppe, Pittari Elisabetta, Piombino Paola, Aponte Maria
Division of Vine and Wine Sciences, Department of Agricultural Sciences, University of Naples Federico II, Viale Italia, 83100 Avellino, Italy.
Task Force on Microbiome Studies, University of Naples Federico II, Via Cinthia, 80126 Naples, Italy.
Foods. 2023 Jan 24;12(3):526. doi: 10.3390/foods12030526.
A fermentation of Fiano di Avellino grape must was carried out at 9°C with the aim of selecting cryotolerant yeast strains and testing their fermentative performances and volatile production following molecular characterization. A total of 20 yeast cultures were isolated at different fermentation stages. Based on molecular identification and characterization, (.) , (.) , (.) , (.) , , and were found to be the yeast species dominating the fermentation. has been rarely isolated in vineyards and never in the cellar environment. Moreover, in this study, is detected for the first time in vine-wine environments. Both and co-occurred with when grapes were micro-fermented at low temperatures. The growth kinetics of the three species were greatly affected by the fermentation temperature. As a consequence, Fiano wines obtained with and significantly differed from those made by in terms of chemical and volatile composition.
为了筛选耐低温酵母菌株，并在分子鉴定后测试它们的发酵性能和挥发性成分生成情况，对阿韦利诺菲亚诺葡萄汁进行了9°C的发酵。在不同发酵阶段共分离出20种酵母培养物。基于分子鉴定和特征分析，发现（.）、（.）、（.）、（.）、（.）和（.）是主导发酵的酵母种类。（.）在葡萄园很少分离得到，在酒窖环境中从未分离得到。此外，在本研究中，（.）首次在葡萄-葡萄酒环境中被检测到。当葡萄在低温下进行微发酵时，（.）和（.）都与（.）同时出现。这三种酵母的生长动力学受发酵温度的影响很大。因此，用（.）和（.）酿造的菲亚诺葡萄酒在化学和挥发性成分方面与用（.）酿造的葡萄酒有显著差异。
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