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Use of grape racemes from Grillo cultivar to increase the acidity level of sparkling base wines produced with different Saccharomyces cerevisiae strains.
Yeast ( IF 2.6 ) Pub Date : 2020-06-16 , DOI: 10.1002/yea.3505
Antonio Alfonzo 1 , Nicola Francesca 1 , Vincenzo Mercurio 2 , Rosario Prestianni 1 , Luca Settanni 1 , Giacomo Spanò 3 , Vincenzo Naselli 3 , Giancarlo Moschetti 1
Affiliation  

The most important oenological characteristics of high‐quality sparkling wines are aromatic aspect, taste persistence, perlage, high levels of acidity and low pH. Due to hot climate and reduced rainfall that characterize Sicily region, white grape varieties such as Grillo cultivar cultivated in this area are characterized by very low concentrations of malic and tartaric acids. Grillo cultivar is characterized by an intense production of raceme grapes with low pH and high content of tartaric and malic acids. These fruits possess the chemical properties useful to increase the amounts of acids in the final wines. With this in mind, the present research was carried out to test the ability of four Saccharomyces cerevisiae strains (CS182, GR1, MSE13 and MSE41) to ferment a raceme must with a pH of 2.9 at two concentrations (14° and 16° Babo degree) of total sugars. The inoculation of the strains was performed after a preadaptation at pH 2.5. The chemical parameters and kinetics of the fermentations were monitored. The experimental sparkling base wines were characterized by a very high total acidity with 16–17 g/L of tartaric acid and 9–10 g/L of malic acids. On the other hand, ethanol was detected at low values in the range 9–10% (v/v). The base wine obtained with GR1differed in their high acidity values, whereas trials inoculated with CS182 showed more intense odors and exotic fruit. Experimental wines produced in this study represent an innovative strategy for “blending wines” to produce sparkling wines in dry Mediterranean climate.

中文翻译:

使用来自 Grillo 品种的葡萄总状花序来提高用不同酿酒酵母菌株生产的起泡基酒的酸度水平。

高品质起泡酒最重要的酿酒特性是芳香方面、味道持久性、perlage、高酸度和低 pH 值。由于西西里岛地区气候炎热和降雨量减少,该地区种植的白葡萄品种(如格里洛)的苹果酸和酒石酸浓度非常低。Grillo 栽培品种的特点是大量生产具有低 pH 值和高酒石酸和苹果酸含量的总状葡萄。这些水果具有有助于增加最终葡萄酒中酸含量的化学特性。考虑到这一点,本研究旨在测试四种酿酒酵母的能力菌株(CS182、GR1、MSE13 和 MSE41)在两种总糖浓度(14° 和 16° Babo 度)下发酵 PH 为 2.9 的消旋体葡萄汁。在pH 2.5预适应后进行菌株的接种。监测发酵的化学参数和动力学。实验起泡基酒的特点是总酸度非常高,酒石酸为 16-17 g/L,苹果酸为 9-10 g/L。另一方面,在 9–10% (v/v) 范围内的低值下检测到乙醇。用 GR1 获得的基酒的酸度值不同,而接种 CS182 的试验显示出更强烈的气味和异国水果。本研究中生产的实验葡萄酒代表了一种“混合葡萄酒”的创新策略,以在干燥的地中海气候下生产起泡酒。
更新日期:2020-06-16
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