Gutiérrez Ana Rosa, Santamaría Pilar, González-Arenzana Lucía, Garijo Patrocinio, Olarte Carmen, Sanz Susana
ICVV, Instituto de Ciencias de la Vid y el Vino (Universidad de La Rioja, Gobierno de La Rioja, CSIC), Finca La Grajera, Ctra. LO-20- salida 13, 26071 Logroño, Spain.
Departamento de Agricultura y Alimentación, Universidad de La Rioja, 26006 Logroño, Spain.
Foods. 2023 Jul 20;12(14):2755. doi: 10.3390/foods12142755.
Carbonic maceration (CM) vinification is a very traditional method that allows saving energy without great equipment investment, obtaining high-quality wines. However, due to its particularities, CM winemaking implies a higher risk of microbial alteration. This work studies the evolution of bacterial population along carbonic maceration wines elaboration with and without yeast inoculation. In the same way, two strategies of yeast inoculation were studied: "pied de cuve" and Active Dry Yeasts (ADY) seed. For this purpose, three conditions were assayed: spontaneous fermentation (without inoculation), "pied de cuve" technology, and ADY inoculation. For each condition, two winemaking methods were compared: carbonic maceration and the standard method of destemming and crushing (DC). The bacterial evolution (lactic acid and acetic acid bacteria) was followed in different fermentation stages. Finally, the wines obtained were analysed (pH and volatile acidity). In the non-inoculated wines produced by CM, high development of the bacterial population was observed (counts of acetic acid bacteria around 4.3 log cfu/mL), and finished wines presented high values of volatile acidity (>1.5 g/L), which did not occur in the inoculated vinifications (counts of acetic acid bacteria around 1.5 log cfu/mL and 0.5 g/l of volatile acidity). Thus, the control of yeast population, as a "pied de cuve" as ADY seed, seems to be an effective tool to avoid bacterial alterations in CM vinifications.
二氧化碳浸渍（CM）酿造法是一种非常传统的方法，它无需大量设备投资就能节省能源，并能酿造出高品质的葡萄酒。然而，由于其特殊性，CM酿酒意味着微生物变质的风险更高。这项工作研究了在有酵母接种和无酵母接种的情况下，沿二氧化碳浸渍葡萄酒酿造过程中细菌种群的演变。同样，研究了两种酵母接种策略：“酒脚接种”和活性干酵母（ADY）接种。为此，测定了三种条件：自然发酵（无接种）、“酒脚接种”技术和ADY接种。对于每种条件，比较了两种酿酒方法：二氧化碳浸渍法和标准的去梗破碎法（DC）。在不同发酵阶段跟踪细菌的演变（乳酸菌和醋酸菌）。最后，对所获得的葡萄酒进行分析（pH值和挥发酸）。在CM生产的未接种葡萄酒中，观察到细菌种群大量繁殖（醋酸菌数量约为4.3 log cfu/mL），成品葡萄酒的挥发酸含量很高（>1.5 g/L），而在接种发酵的葡萄酒中则没有出现这种情况（醋酸菌数量约为1.5 log cfu/mL，挥发酸含量为0.5 g/l）。因此，作为“酒脚接种”和ADY接种的酵母种群控制，似乎是避免CM酿造过程中细菌变质的有效工具。
