当前位置：
X-MOL 学术
›
Food Sci. Nutr.
›
论文详情
Our official English website, www.x-mol.net, welcomes your
feedback! (Note: you will need to create a separate account there.)
The aptitude of commercial yeast strains for lowering the ethanol content of wine.
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2020-02-03 , DOI: 10.1002/fsn3.1433 Vladimir S Puškaš 1 , Uroš D Miljić 1 , Jovana J Djuran 1 , Vesna M Vučurović 1
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2020-02-03 , DOI: 10.1002/fsn3.1433 Vladimir S Puškaš 1 , Uroš D Miljić 1 , Jovana J Djuran 1 , Vesna M Vučurović 1
Affiliation
|
The high alcohol content in wine usually has a negative impact on its sensory properties, but can also affect the general health of the consumers. The possibility to reduce ethanol production in wines during fermentation involves the use of different yeast strains characterized by the increased production of fermentation by‐products (glycerol, 2,3‐butanediol, etc.) from the available sugar. The activity of these strains should not impair the sensory properties of the wine. In general, the use of genetically and evolutionarily (non‐GM) engineered Saccharomyces cerevisiae strains is still not close enough to commercial application, and therefore, it is unavailable for wine producers. Thus, the aim of this study was to examine the possibility of reducing the production of ethanol in wines using different selected yeast strains (S. cerevisiae, Saccharomyces bayanus, Torulaspora delbrueckii, and Metschnikowia pulcherrima) available at the market. The application of individual yeast and sequential inoculation for wine alcoholic fermentation was examined. The achieved effects were evaluated by determining the content of ethanol, as well as fermentation by‐products (glycerol and volatile acids) and aromatic components in wine samples. Depending on the strain/s used, a decrease in ethanol content of up to 0.9% v/v was recorded in comparison with fermentation by S. cerevisiae alone. The sensory analysis of produced wine showed significant differences in taste and flavor. The results of the experiment conducted at the laboratory level and with the use of sterile must were compared to the ones from the scale‐up experiment in real vinification conditions. The observed differences in the alcohol content of produced wines were significantly lower.
中文翻译：
商业酵母菌株降低酒中乙醇含量的能力。
葡萄酒中的高酒精含量通常会对其感官特性产生负面影响，但也会影响消费者的整体健康。降低葡萄酒在发酵过程中产生乙醇的可能性涉及使用不同的酵母菌株，这些菌株的特征是从可用糖中增加发酵副产物（甘油，2,3-丁二醇等）的产量。这些菌株的活性不应损害葡萄酒的感官特性。通常，使用遗传和进化（非转基因）工程酿酒酵母菌株仍不足以接近商业应用，因此，葡萄酒生产商无法获得。因此，本研究的目的是检查使用不同的选择的酵母菌株在降低葡萄酒生产乙醇的可能性（酿酒酵母，贝酵母，孢圆酵母德氏，和美极梅奇酵母）在市场上出售。检验了单个酵母的应用和酒类酒精发酵的顺序接种。通过确定葡萄酒样品中乙醇含量以及发酵副产物（甘油和挥发性酸）和芳香族成分来评估所取得的效果。与所用菌株相比，与酿酒酵母发酵相比，乙醇含量最多可降低0.9％v / v 。单独。所生产葡萄酒的感官分析显示，其味道和风味存在显着差异。将在实验室水平上使用无菌必须液进行的实验结果与真实酿酒条件下按比例放大实验的结果进行比较。所观察到的葡萄酒酒中酒精含量的差异要低得多。
更新日期：2020-02-03
中文翻译：
商业酵母菌株降低酒中乙醇含量的能力。
葡萄酒中的高酒精含量通常会对其感官特性产生负面影响，但也会影响消费者的整体健康。降低葡萄酒在发酵过程中产生乙醇的可能性涉及使用不同的酵母菌株，这些菌株的特征是从可用糖中增加发酵副产物（甘油，2,3-丁二醇等）的产量。这些菌株的活性不应损害葡萄酒的感官特性。通常，使用遗传和进化（非转基因）工程酿酒酵母菌株仍不足以接近商业应用，因此，葡萄酒生产商无法获得。因此，本研究的目的是检查使用不同的选择的酵母菌株在降低葡萄酒生产乙醇的可能性（酿酒酵母，贝酵母，孢圆酵母德氏，和美极梅奇酵母）在市场上出售。检验了单个酵母的应用和酒类酒精发酵的顺序接种。通过确定葡萄酒样品中乙醇含量以及发酵副产物（甘油和挥发性酸）和芳香族成分来评估所取得的效果。与所用菌株相比，与酿酒酵母发酵相比，乙醇含量最多可降低0.9％v / v 。单独。所生产葡萄酒的感官分析显示，其味道和风味存在显着差异。将在实验室水平上使用无菌必须液进行的实验结果与真实酿酒条件下按比例放大实验的结果进行比较。所观察到的葡萄酒酒中酒精含量的差异要低得多。
京公网安备 11010802027423号