Currently in apple winemaking, pure cultures of Saccharomyces cerevisiae and S. bayanus strains are mainly used. The aim of this study was to determine the influence of Saccharomyces cerevisiae (Johannisberg Riesling - LOCK 105), S. bayanus (DSMZ 3774), S. paradoxus (CBS 7302), and Schizosaccharomyces pombe (DSMZ 70576) applied in pure and mixed cultures on the chemical composition and sensory profile of apple wines. Pasteurized Gloster apple musts with addition of sucrose (up to 22°Blg) were inoculated with specific volume (0.6 g dry weight per liter) of yeast pure or mixed cultures (in a ratio of 1:1, 1:1:1, or 1:1:1:1) and fermented for 28 d at 22 °C. The influence of pure/mixed culture on the chemical composition, volatile profile, and sensory properties of apple wines was determined using high-performance liquid chromatography (HPLC) and gas chromatography (GC) methods. All pure culture of yeasts used for the apple wines production are characterized by good enological profiles. S. bayanus and Sch. pombe are the most distinct to S. cerevisiae. S. bayanus strain increases the level of malic acid and carbonyl compounds in apple wines, whereas Sch. pombe highly deacidifies it and produces the most of glycerol, esters, and acetic acid. The wines obtained with these 2 species gained also, respectively, the best and the worse notes during sensory analysis. Mixed cultures (in most cases) produce greater amounts of ethanol, methanol, and volatile esters compared to pure cultures. The presence of S. bayanus in the mixed culture is beneficial for the quality of apple wines. PRACTICAL APPLICATION Good understanding of the properties of yeasts and the procedures for their selection will make it easier to find strains that could improve the quality of wine. Since wine is formed by the action of a number of species and strains of yeasts, many authors have studied the effect of mixed cultures on the final quality of the product. Most of this research was focused on the effect of the inoculation of Saccharomyces yeast with other species on the aroma of wine. However, there is a little data on the fermentation using simultaneous inoculation of different strains of S. cerevisiae.

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选定的酵母和裂殖酵母菌株及其混合培养物对苹果酒化学成分的影响

目前在苹果酿酒中，主要使用酿酒酵母和巴氏酵母菌的纯培养物。本研究的目的是确定酿酒酵母 (Johannisberg Riesling - LOCK 105)、S.bayanus (DSMZ 3774)、S. paradoxus (CBS 7302) 和粟酒裂殖酵母 (DSMZ 70576) 在纯培养和混合培养中的影响关于苹果酒的化学成分和感官特征。用特定体积（每升 0.6 克干重）酵母纯培养物或混合培养物（比例为 1:1、1:1:1 或1:1:1:1) 并在 22 °C 下发酵 28 d。纯/混合培养对化学成分、挥发性特征的影响，使用高效液相色谱 (HPLC) 和气相色谱 (GC) 方法测定苹果酒的感官特性。用于苹果酒生产的所有纯酵母培养物都具有良好的酿酒特性。S.bayanus 和 Sch。pombe 与 S. cerevisiae 最为不同。S.bayanus 菌株增加苹果酒中苹果酸和羰基化合物的水平，而 Sch. 庞贝高度脱酸并产生大部分甘油、酯和乙酸。用这两个品种获得的葡萄酒在感官分析中也分别获得了最好和最差的味道。与纯培养物相比，混合培养物（在大多数情况下）产生更多的乙醇、甲醇和挥发性酯。混合培养物中 S.bayanus 的存在有利于苹果酒的质量。实际应用 对酵母特性及其选择程序的充分了解，将更容易找到可以提高葡萄酒质量的菌株。由于葡萄酒是由多种酵母菌种和菌株的作用形成的，因此许多作者研究了混合培养物对产品最终质量的影响。这项研究的大部分集中在酵母菌与其他物种的接种对葡萄酒香气的影响。然而，关于同时接种不同的酿酒酵母菌株进行发酵的数据很少。由于葡萄酒是由多种酵母菌种和菌株的作用形成的，因此许多作者研究了混合培养物对产品最终质量的影响。这项研究的大部分集中在酵母菌与其他物种的接种对葡萄酒香气的影响。然而，关于同时接种不同的酿酒酵母菌株进行发酵的数据很少。由于葡萄酒是由多种酵母菌种和菌株的作用形成的，因此许多作者研究了混合培养物对产品最终质量的影响。这项研究的大部分集中在酵母菌与其他物种的接种对葡萄酒香气的影响。然而，关于同时接种不同的酿酒酵母菌株进行发酵的数据很少。