Egli C M, Edinger W D, Mitrakul C M, Henick-Kling T
Cornell University, Department of Food Science and Technology, New York State Agricultural Experiment Station, Geneva, USA.
J Appl Microbiol. 1998 Nov;85(5):779-89. doi: 10.1046/j.1365-2672.1998.00521.x.
To study the impact of yeast populations on wine flavour and to better understand yeast growth dynamics, wines were produced by the (i) indigenous microflora, (ii) vigorous yeast starter EC1118 and (iii) slowly fermenting yeast Assmannshausen. Sensory analysis revealed that wines differed depending on the fermentation type. However, these yeast-related differences did not exceed the varietal character. Both added starter cultures clearly dominated the Saccharomyces population from the middle of fermentation onwards. The starter cultures differed in their repression of indigenous non-Saccharomyces yeast. EC1118 limited growth of non-Saccharomyces yeasts more strongly than Assmannshausen. Sulphite addition further repressed growth of non-Saccharomyces yeasts. On completion, more than one Saccharomyces strain was present in each fermentation, with the largest variety in the non-inoculated and the smallest in the EC1118-inoculated fermentation. Results from the two genetic assays, karyotyping, and PCR using delta-primers were not fully equivalent, limiting the usefulness of delta-PCR in studies of native Saccharomyces yeasts.
为研究酵母菌群对葡萄酒风味的影响并更好地理解酵母生长动态，采用以下方式酿造葡萄酒：（i）本地微生物菌群，（ii）活性酵母发酵剂EC1118，以及（iii）缓慢发酵酵母阿斯曼豪森酵母。感官分析表明，不同发酵类型的葡萄酒存在差异。然而，这些与酵母相关的差异并未超过品种特征。从发酵中期起，两种添加的发酵剂培养物均明显主导了酿酒酵母菌群。两种发酵剂培养物对本地非酿酒酵母的抑制作用有所不同。EC1118对非酿酒酵母生长的限制比阿斯曼豪森酵母更强。添加亚硫酸盐进一步抑制了非酿酒酵母的生长。发酵结束时，每种发酵中均存在不止一种酿酒酵母菌株，未接种发酵中的品种最多，而接种EC1118的发酵中品种最少。两种基因检测方法（核型分析和使用δ引物的PCR）的结果并不完全一致，限制了δ-PCR在天然酿酒酵母研究中的实用性。
