Vicente Javier, Wang Li, Brezina Silvia, Fritsch Stefanie, Navascués Eva, Santos Antonio, Calderón Fernando, Tesfaye Wendu, Marquina Domingo, Rauhut Doris, Benito Santiago
Unit of Microbiology, Genetics, Physiology and Microbiology Department, Biology Faculty, Complutense University of Madrid, Ciudad Universitaria, S/N, 28040 Madrid, Spain.
Department of Microbiology and Biochemistry, Hochschule Geisenheim University (HGU), Von-Lade-Straße 1, 65366 Geisenheim, Germany.
Food Chem X. 2024 Nov 30;24:102054. doi: 10.1016/j.fochx.2024.102054. eCollection 2024 Dec 30.
Most commercially available red wines undergo alcoholic fermentation by yeasts, followed by a second fermentation with the lactic acid bacteria once the initial process is complete. However, this traditional approach can encounter complications in specific scenarios. These situations pose risks such as stalled alcoholic fermentation or the growth of undesirable bacteria while the process remains incomplete, leaving residual sugars in the wine. To address these challenges and the issue of low acidity prevalent in warmer viticultural regions, several novel alternatives are available. The alternatives involve the combined use of to increase the acidity of the musts, lactic acid bacteria ( and ) to ensure malic acid stability during early alcoholic fermentation stages, and to properly complete alcoholic fermentation. The study showed variations in the final chemical parameters of wines based on the microorganisms used.
大多数市售红葡萄酒先通过酵母进行酒精发酵，初始过程完成后再由乳酸菌进行二次发酵。然而，这种传统方法在特定情况下可能会遇到问题。这些情况会带来风险，比如酒精发酵停滞，或者在过程未完成时出现不良细菌生长，导致葡萄酒中残留糖分。为应对这些挑战以及温暖葡萄种植区普遍存在的酸度低的问题，有几种新的替代方法。这些替代方法包括联合使用[具体物质1]来提高葡萄汁的酸度，乳酸菌（[具体乳酸菌1]和[具体乳酸菌2]）来确保在酒精发酵早期阶段苹果酸的稳定性，以及[具体物质2]来妥善完成酒精发酵。研究表明，根据所使用的微生物不同，葡萄酒的最终化学参数会有所变化。
