Carbonero-Pacheco Juan, García-Jiménez Álvaro, Mauricio Juan C, García-García Juan C, Román-Camacho Juan J, García-Muñoz Elena, Santos-Dueñas Inés M, García-Martínez Teresa, García-García Isidoro
Department of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, Universidad de Córdoba, 14014 Córdoba, Spain.
Department of Inorganic Chemistry and Chemical Engineering, Agrifood Campus of International Excelence CeiA3, Nano Chemistry Institute (IUNAN), Universidad de Córdoba, 14014 Córdoba, Spain.
Foods. 2025 Jul 8;14(14):2410. doi: 10.3390/foods14142410.
Wine vinegar and wine are traditional Spanish products, obtained from grape must by alcoholic fermentation (wine) and subsequent acetification (vinegar). Although these are established products, there is great interest in the development of new products, particularly new vinegars, and among these, the possibility of vinegars containing gluconic acid stands out. Gluconic acid in vinegar, mainly produced by acetic acid bacteria (AAB), is positively valued by consumers. Its content depends on the availability of glucose in the base wine; however, this hexose is preferentially consumed by the indigenous yeast population which conducts the previous alcoholic fermentation. For this reason, the use of non-conventional fructophilic yeasts, which consume fructose rather than glucose, is required. In this work, we isolated, screened, and identified osmophilic and fructophilic non- yeasts from sun-dried grape must and tested them under different fermentation conditions in synthetic and natural grape musts, in order to obtain a base wine with ethanol and glucose content for the development of new vinegars containing gluconic acid. The isolate of the species was found to be an ideal candidate due to its fructophilic and osmophilic features, which allowed for the production of a base wine with high ethanol (11% /) and glucose (up to 200 g/L) content from a natural concentrated must. In fresh must, inoculation with resulted in faster and preferential fructose consumption over glucose compared to the control. However, both sugars were completely consumed at the end of the alcoholic fermentation; therefore, new fermentation strategies should be tested in this type of must. Furthermore, this strain could be of interest in oenology due to its high glycerol yield and low volatile acid production during alcoholic fermentation. The use of this strain could allow for the production of new wines with unique metabolic profiles suitable for further vinegar production.
葡萄酒醋和葡萄酒是西班牙传统产品，由葡萄汁经酒精发酵（葡萄酒）和随后的醋酸发酵（醋）制成。尽管这些是成熟的产品，但人们对开发新产品，特别是新醋有着浓厚的兴趣，其中含葡萄糖酸的醋的可能性尤为突出。醋中的葡萄糖酸主要由醋酸菌（AAB）产生，受到消费者的好评。其含量取决于基酒中葡萄糖的可用性；然而，这种己糖优先被进行前期酒精发酵的本地酵母群体消耗。因此，需要使用消耗果糖而非葡萄糖的非常规嗜果糖酵母。在这项工作中，我们从日晒葡萄汁中分离、筛选和鉴定了嗜渗和嗜果糖非酵母，并在合成和天然葡萄汁的不同发酵条件下对它们进行了测试，以获得具有乙醇和葡萄糖含量的基酒，用于开发含葡萄糖酸的新醋。由于其嗜果糖和嗜渗特性，该物种的分离株被发现是一个理想的候选者，它能够从天然浓缩葡萄汁中生产出乙醇含量高（11% /）和葡萄糖含量高（高达200 g/L）的基酒。在新鲜葡萄汁中，与对照相比，接种该菌株导致果糖比葡萄糖更快且优先被消耗。然而，在酒精发酵结束时两种糖都被完全消耗；因此，应该在这种类型的葡萄汁中测试新的发酵策略。此外，由于该菌株在酒精发酵过程中甘油产量高且挥发性酸产量低，在酿酒学中可能会受到关注。使用该菌株可以生产出具有独特代谢特征的新葡萄酒，适合进一步生产醋。
