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Industrial Performance of Several Lachancea thermotolerans Strains for pH Control in White Wines from Warm Areas.
Microorganisms ( IF 4.5 ) Pub Date : 2020-06-01 , DOI: 10.3390/microorganisms8060830
Cristian Vaquero 1 , Iris Loira 1 , María Antonia Bañuelos 2 , José María Heras 3 , Rafael Cuerda 4 , Antonio Morata 1
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In the current scenario of climatic warming, the over-ripening of grapes increases the sugar content, producing flat and alcoholic wines with low acidity, high pH and low freshness. Additionally, a high pH makes wines more chemically and microbiologically unstable, requiring a higher sulphite content for preservation. Some strains of Lachancea thermotolerans can naturally lower the pH of wine by producing lactic acid from sugars; this pH reduction can reach 0.5 units. The industrial performance of four selected strains has been compared with that of two commercial strains and with that of Saccharomyces cerevisiae. The yeasts were assessed under variable oenological conditions, measuring lactic acid production and fermentative performance at two fermentation temperatures (17 and 27 °C), and in the presence or absence of sulphites (25 and 75 mg/L). Lactic acid production depends on yeast populations, with higher concentrations being reached when the microbial population is close to or above 7-log CFU/mL. A temperature effect on acidification can also be observed, being more intense at higher fermentation temperatures for most strains. Ethanol yield ranged from 7–11% vol., depending on the fermentation conditions (temperature and SO2) at day 12 of fermentation, compared with 12% for the S. cerevisiae control in micro-fermentations. The production of fermentative esters was higher at 27 °C compared with 17 °C, which favoured the production of higher alcohols. Volatile acidity was moderate under all fermentation conditions with values below 0.4 g/L.

中文翻译:

几个Lachancea thermotolerans菌株在温暖地区的白葡萄酒中控制pH的工业性能。

在当前气候变暖的情况下,葡萄过度成熟会增加糖分含量,从而生产出酸度低,pH值高和新鲜度低的扁平和含酒精的葡萄酒。此外,高pH使葡萄酒在化学和微生物学上更加不稳定,需要更高的亚硫酸盐含量进行保存。某些Lachancea thermotolerans菌株可以通过从糖中产生乳酸来自然降低葡萄酒的pH;pH值降低可以达到0.5个单位。比较了四种选定菌株的工业性能,两种商业菌株以及酿酒酵母的工业性能。。在可变的酿酒学条件下评估酵母,在两个发酵温度(17和27°C)下以及有无亚硫酸盐(25和75 mg / L)下测量乳酸的产生和发酵性能。乳酸产量取决于酵母菌种群,当微生物种群接近或超过7 log CFU / mL时,乳酸菌的浓度会更高。还可以观察到温度对酸化的影响,对于大多数菌株而言,在较高的发酵温度下温度影响更为强烈。根据发酵第12天的发酵条件(温度和SO 2),乙醇的收率范围为7-11%(体积),而酿酒酵母(S. cerevisiae)为12%控制微发酵。与17°C相比,在27°C时发酵酯的产量更高,这有利于高级醇的生产。在所有发酵条件下,挥发性酸度均中等,其值低于0.4 g / L。
更新日期:2020-06-01
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