The use of non-Saccharomyces yeast together with S. cerevisiae in winemaking is a current trend. Apart from the organoleptic modulation of the wine, the composition of the resulting yeast lees is different and may thus impact malolactic fermentation (MLF). Yeasts of Saccharomyces cerevisiae, Torulaspora delbrueckii and Metschnikowia pulcherrima were inactivated and added to a synthetic wine. Three different strains of Oenococcus oeni were inoculated and MLF was monitored. Non-Saccharomyces lees, especially from some strains of T. delbrueckii, showed higher compatibility with some O. oeni strains, with a shorter MLF and a maintained bacterial cell viability. The supplementation of lees increased nitrogen compounds available by O. oeni. A lower mannoprotein consumption was related with longer MLF. Amino acid assimilation by O. oeni was strain specific. There may be many other compounds regulating these yeast lees-O. oeni interactions apart from the well-known mannoproteins and amino acids. This is the first study of MLF with different O. oeni strains in the presence of S. cerevisiae and non-Saccharomyces yeast lees to report a strain-specific interaction between them.

在酿酒中将非酿酒酵母与酿酒酵母一起使用是当前的趋势。除了葡萄酒的感官调制外，产生的酵母酒糟的成分不同，因此可能会影响苹果乳酸发酵 (MLF)。将酿酒酵母、德氏圆孢和Metschnikowia pulcherrima 的酵母灭活并添加到合成酒中。接种了三种不同的酒球菌菌株并监测了 MLF。非Saccharomyces lees，尤其是来自T. delbrueckii 的一些菌株，与一些O. oeni表现出更高的相容性菌株，具有较短的 MLF 和维持的细菌细胞活力。酒糟的补充增加了O. oeni可用的氮化合物。较低的甘露糖蛋白消耗与较长的 MLF 相关。O. oeni 的氨基酸同化是菌株特异性的。除了众所周知的甘露糖蛋白和氨基酸之外，可能还有许多其他化合物调节这些酵母酒糟-O . oeni 的相互作用。这是在酿酒酵母和非酿酒酵母酒糟存在下用不同的O. oeni菌株对 MLF 进行的首次研究，以报告它们之间的菌株特异性相互作用。