Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja), Finca La Grajera, Carretera de Burgos km 6, 26007, Logroño, La Rioja, Spain.
Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja), Finca La Grajera, Carretera de Burgos km 6, 26007, Logroño, La Rioja, Spain; Universidad Internacional de Valencia - VIU, C/ Pintor Sorolla 21, 46002, Valencia, Spain.
Food Microbiol. 2023 Oct;115:104344. doi: 10.1016/j.fm.2023.104344. Epub 2023 Jul 25.
One interesting strategy to address the increasing alcohol content of wines, associated with climate change, is to reduce the ethanol yield during fermentation. Within this strategy, the approach that would allow the clearest reduction in alcohol content is the respiration of part of the grape sugars by yeasts. Non-Saccharomyces species can be used for this purpose but suffer from a limited ability to dominate the process and complete fermentation. In turn, Saccharomyces cerevisiae shows a high production of acetic acid under the growth conditions required for respiration. Previously proposed procedures used combinations of non-Saccharomyces and S. cerevisiae starters, or a strain of S. cerevisiae (PR1018), with unique metabolic properties. In both cases, precise management of oxygen availability was required to overcome the acetic acid problem. In this work, we have developed a laboratory scale process to take advantage of the properties of PR1018 and a strain of Metschnikowia pulcherrima. This process is more robust than the previous ones and does not rely on strict control of oxygenation or even the use of this particular strain of S. cerevisiae. Aeration can be interrupted instantly without impairing the volatile acidity. Under the selected conditions, an ethanol reduction of around 3% (v/v) was obtained compared to the standard fermentation control.
一种解决与气候变化相关的葡萄酒酒精度不断升高的有趣策略是降低发酵过程中的乙醇产量。在该策略中，能够最明显降低酒精含量的方法是酵母呼吸部分葡萄糖。可以为此目的使用非酿酒酵母物种，但它们受到限制，无法主导该过程并完成发酵。相反，酿酒酵母在呼吸所需的生长条件下显示出高乙酸产量。以前提出的方法使用非酿酒酵母和酿酒酵母（PR1018）起始菌株的组合，或具有独特代谢特性的酿酒酵母菌株（PR1018）。在这两种情况下，都需要精确管理氧气供应，以克服乙酸问题。在这项工作中，我们开发了一种实验室规模的工艺，利用 PR1018 和一株美丽产朊假丝酵母的特性。该工艺比以前的工艺更稳健，不依赖于严格的供氧控制，甚至不依赖于使用这种特定的酿酒酵母菌株。可以立即中断通气而不会损害挥发性酸度。在所选条件下，与标准发酵对照相比，获得了约 3%（v/v）的乙醇减少量。
