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1.
Jennifer R. Bellon Frank Schmid Dimitra L. Capone Barbara L. Dunn Paul J. Chambers 《PloS one》2013,8(4)
Interspecific hybrids are commonplace in agriculture and horticulture; bread wheat and grapefruit are but two examples. The benefits derived from interspecific hybridisation include the potential of generating advantageous transgressive phenotypes. This paper describes the generation of a new breed of wine yeast by interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast strain and Saccharomyces mikatae, a species hitherto not associated with industrial fermentation environs. While commercially available wine yeast strains provide consistent and reliable fermentations, wines produced using single inocula are thought to lack the sensory complexity and rounded palate structure obtained from spontaneous fermentations. In contrast, interspecific yeast hybrids have the potential to deliver increased complexity to wine sensory properties and alternative wine styles through the formation of novel, and wider ranging, yeast volatile fermentation metabolite profiles, whilst maintaining the robustness of the wine yeast parent. Screening of newly generated hybrids from a cross between a S. cerevisiae wine yeast and S. mikatae (closely-related but ecologically distant members of the Saccharomyces sensu stricto clade), has identified progeny with robust fermentation properties and winemaking potential. Chemical analysis showed that, relative to the S. cerevisiae wine yeast parent, hybrids produced wines with different concentrations of volatile metabolites that are known to contribute to wine flavour and aroma, including flavour compounds associated with non-Saccharomyces species. The new S. cerevisiae x S. mikatae hybrids have the potential to produce complex wines akin to products of spontaneous fermentation while giving winemakers the safeguard of an inoculated ferment. 相似文献
2.
Inmaculada Blazquez Rojas Paul A. Smith Eveline J. Bartowsky 《World journal of microbiology & biotechnology》2012,28(12):3311-3321
Wine colour, phenolics and volatile fermentation-derived composition are the quintessential elements of a red wine. Many viticultural and winemaking factors contribute to wine aroma and colour with choice of yeast strain being a crucial factor. Besides the traditional Saccharomyces species S. cerevisiae, S. bayanus and several Saccharomyces interspecific hybrids are able to ferment grape juice to completion. This study examined the diversity in chemical composition, including phenolics and fermentation-derived volatile compounds, of an Australian Cabernet Sauvignon due to the use of different Saccharomyces strains. Eleven commercially available Saccharomyces strains were used in this study; S. cerevisiae (7), S. bayanus (2) and interspecific Saccharomyces hybrids (2). The eleven Cabernet Sauvignon wines varied greatly in their chemical composition. Nine yeast strains completed alcoholic fermentation in 19?days; S. bayanus AWRI 1375 in 26?days, and S. cerevisiae AWRI 1554 required 32?days. Ethanol concentrations varied in the final wines (12.7?C14.2?%). The two S. bayanus strains produced the most distinct wines, with the ability to metabolise malic acid, generate high glycerol concentrations and distinctive phenolic composition. Saccharomyces hybrid AWRI 1501 and S. cerevisiae AWRI 1554 and AWRI 1493 also generated distinctive wines. This work demonstrates that the style of a Cabernet Sauvignon can be clearly modulated by choice of commercially available wine yeast. 相似文献
3.
【背景】商业酵母的使用造成葡萄酒同质化问题严重,发掘优良本土酿酒酵母具有十分重要的意义。【目的】从168株宁夏本土酿酒酵母菌株中筛选出性能优良、具有出色葡萄酒发酵能力的菌株。【方法】基于杜氏管发酵试验和乙醇、高糖等耐受性试验分析产H2S能力及生长曲线测定的方法,筛选出发酵力好、耐受性强、低产H2S的本土酿酒酵母进行赤霞珠葡萄酒发酵试验,测定葡萄酒样基础理化指标、酚类物质和挥发性成分,探究筛选出的酿酒酵母发酵特性。【结果】初步筛选出发酵快速,能适应13%乙醇、350 g/L葡萄糖、250 mg/L SO2、pH 1.0的生存环境且低产H2S的4株本土酿酒酵母YC-E8、QTX-D17、QTX-D7、YQY-E18。菌株YC-E8产甘油能力强,所发酵酒样香气与商业酵母XR、F33最为接近,适用于赤霞珠葡萄酒的发酵。菌株QTX-D17发酵酒样中酒精、单宁、总酚和花色苷含量最高,表现出本土酿酒酵母优良的发酵特性。菌株QTX-D7所发酵酒样香气中乙酸乙酯、辛酸乙酯、1-壬醇等物质含量较高,赋予了葡萄酒香蕉味、苹果味、菠萝味、椰子味等愉悦花果香。【结论】最终筛选出3株优良本土酿酒酵母QTX-D17... 相似文献
4.
Lopes CA Rodríguez ME Sangorrín M Querol A Caballero AC 《Journal of industrial microbiology & biotechnology》2007,34(8):539-546
The use of selected yeasts for winemaking has clear advantages over the traditional spontaneous fermentation. The aim of this
study was to select an indigenous Saccharomyces cerevisiae yeast isolate in order to develop a regional North Patagonian red wine starter culture. A two-step selection protocol developed
according to physiological, technological and ecological criteria based on killer interactions was used. Following this methodology,
S. cerevisiae isolate MMf9 was selected among 32 indigenous yeasts previously characterized as belonging to different strains according
to molecular patterns and killer biotype. This isolate showed interesting technological and qualitative features including
high fermentative power and low volatile acidity production, low foam and low sulphide production, as well as relevant ecological
characteristics such as resistance to all indigenous and commercial S. cerevisiae killer strains assayed. Red wines with differential volatile profiles and interesting enological features were obtained at
laboratory scale by using this selected indigenous strain. 相似文献
5.
A. Vilela D. Schuller A. Mendes-Faia M. Côrte-Real 《Applied microbiology and biotechnology》2013,97(11):4991-5000
Excessive volatile acidity in wines is a major problem and is still prevalent because available solutions are nevertheless unsatisfactory, namely, blending the filter-sterilized acidic wine with other wines of lower volatile acidity or using reverse osmosis. We have previously explored the use of an empirical biological deacidification procedure to lower the acetic acid content of wines. This winemaker’s enological practice, which consists in refermentation associated with acetic acid consumption by yeasts, is performed by mixing the acidic wine with freshly crushed grapes, musts, or marc from a finished wine fermentation. We have shown that the commercial strain Saccharomyces cerevisiae S26 is able to decrease the volatile acidity of acidic wines with a volatile acidity higher than 1.44 g?L?1 acetic acid, with no detrimental impact on wine aroma. In this study, we aimed to optimize the immobilization of S26 cells in alginate beads for the bioreduction of volatile acidity of acidic wines. We found that S26 cells immobilized in double-layer alginate–chitosan beads could reduce the volatile acidity of an acidic wine (1.1 g?L?1 acetic acid, 12.5 % (v/v) ethanol, pH 3.12) by 28 and 62 % within 72 and 168 h, respectively, associated with a slight decrease in ethanol concentration (0.7 %). Similar volatile acidity removal efficiencies were obtained in medium with high glucose concentration (20 % w/v), indicating that this process may also be useful in the deacidification of grape musts. We, therefore, show that immobilized S. cerevisiae S26 cells in double-layer beads are an efficient alternative to improve the quality of wines with excessive volatile acidity. 相似文献
6.
Bellon JR Eglinton JM Siebert TE Pollnitz AP Rose L de Barros Lopes M Chambers PJ 《Applied microbiology and biotechnology》2011,91(3):603-612
Increasingly, winemakers are looking for ways to introduce aroma and flavour diversity to their wines as a means of improving
style and increasing product differentiation. While currently available commercial yeast strains produce consistently sound
fermentations, there are indications that sensory complexity and improved palate structure are obtained when other species
of yeast are active during fermentation. In this study, we explore a strategy to increase the impact of non-Saccharomyces cerevisiae inputs without the risks associated with spontaneous fermentations, through generating interspecific hybrids between a S. cerevisiae wine strain and a second species. For our experiments, we used rare mating to produce hybrids between S. cerevisiae and other closely related yeast of the Saccharomyces sensu stricto complex. These hybrid yeast strains display desirable properties of both parents and produce wines with concentrations
of aromatic fermentation products that are different to what is found in wine made using the commercial wine yeast parent.
Our results demonstrate, for the first time, that the introduction of genetic material from a non-S. cerevisiae parent into a wine yeast background can impact favourably on the wine flavour and aroma profile of a commercial S. cerevisiae wine yeast. 相似文献
7.
Pamela Vernocchi Maurice Ndagijimana Diana I. Serrazanetti Clemencia Chaves López Alessandra Fabiani Fausto Gardini M. Elisabetta Guerzoni Rosalba Lanciotti 《World journal of microbiology & biotechnology》2011,27(6):1423-1433
The aim of this work was to evaluate the suitability of four strains of Saccharomyces cerevisiae endowed with in vitro β-glucosidase activity to improve the Sangiovese wine aroma profiles. In particular the effects of
the strains on fermentation kinetics, wine sugar and acid concentrations, volatile molecule profiles and colour parameters
were evaluated. Moreover their effects on anthocyanins, anthocyanidins and poliphenols were evaluated. These four strains
of S. cerevisiae were tested in comparison with one commercial strain and with a spontaneous fermentation in the presence and in the absence
of paraffin oil. The results showed that the four wild strains had high fermentation rates and an efficient conversion of
grape sugars to alcohol. However, each strain imparted specific features to the wine. AS11 and AS15 gave rise to wine having
low volatile acidity values associated to high levels of linalool and nerolidol. They provoked decrease of anthocyanins accompanied
by the increase of some anthocyanidins. S. cerevisiae BV12 and BV14 showed the best performances producing wines with the lowest residual sugar contents and volatile acidity values,
high levels of nerolidol and citronellol without detrimental effects on wine colour. 相似文献
8.
A comparative study was made of the fermentation products of Spanish Albariño wines produced with spontaneous yeast flora and an indigenous selected Saccharomyces cerevisiae strain (Alb16). The content of fermentative volatile compounds was determined by gas-chromatography-FID. Fifteen compounds (5 alcohols, 7 esters and 3 acetates) were identified in the two Albariño wines studied. Higher alcohols, ethyl esters (except ethyl hexanoate and ethyl octanoate) and acetates were in greater concentration in the spontaneous fermentation wine than in that with selected Alb16 strain. Principal components analysis showed good separation between the different wines. 相似文献
9.
Effect of Increased Yeast Alcohol Acetyltransferase Activity on Flavor Profiles of Wine and Distillates 总被引:12,自引:3,他引:9
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The distinctive flavor of wine, brandy, and other grape-derived alcoholic beverages is affected by many compounds, including esters produced during alcoholic fermentation. The characteristic fruity odors of the fermentation bouquet are primarily due to a mixture of hexyl acetate, ethyl caproate (apple-like aroma), iso-amyl acetate (banana-like aroma), ethyl caprylate (apple-like aroma), and 2-phenylethyl acetate (fruity, flowery flavor with a honey note). The objective of this study was to investigate the feasibility of improving the aroma of wine and distillates by overexpressing one of the endogenous yeast genes that controls acetate ester production during fermentation. The synthesis of acetate esters by the wine yeast Saccharomyces cerevisiae during fermentation is ascribed to at least three acetyltransferase activities, namely, alcohol acetyltransferase (AAT), ethanol acetyltransferase, and iso-amyl AAT. To investigate the effect of increased AAT activity on the sensory quality of Chenin blanc wines and distillates from Colombar base wines, we have overexpressed the alcohol acetyltransferase gene (ATF1) of S. cerevisiae. The ATF1 gene, located on chromosome XV, was cloned from a widely used commercial wine yeast strain of S. cerevisiae, VIN13, and placed under the control of the constitutive yeast phosphoglycerate kinase gene (PGK1) promoter and terminator. Chromoblot analysis confirmed the integration of the modified copy of ATF1 into the genome of three commercial wine yeast strains (VIN7, VIN13, and WE228). Northern blot analysis indicated constitutive expression of ATF1 at high levels in these yeast transformants. The levels of ethyl acetate, iso-amyl acetate, and 2-phenylethyl acetate increased 3- to 10-fold, 3.8- to 12-fold, and 2- to 10-fold, respectively, depending on the fermentation temperature, cultivar, and yeast strain used. The concentrations of ethyl caprate, ethyl caprylate, and hexyl acetate only showed minor changes, whereas the acetic acid concentration decreased by more than half. These changes in the wine and distillate composition had a pronounced effect on the solvent or chemical aroma (associated with ethyl acetate and iso-amyl acetate) and the herbaceous and heads-associated aromas of the final distillate and the solvent or chemical and fruity or flowery characters of the Chenin blanc wines. This study establishes the concept that the overexpression of acetyltransferase genes such as ATF1 could profoundly affect the flavor profiles of wines and distillates deficient in aroma, thereby paving the way for the production of products maintaining a fruitier character for longer periods after bottling. 相似文献
10.
Alice Vilela-Moura Dorit Schuller Arlete Mendes-Faia Manuela Côrte-Real 《Applied microbiology and biotechnology》2010,87(4):1317-1326
Herein, we report the influence of different combinations of initial concentration of acetic acid and ethanol on the removal
of acetic acid from acidic wines by two commercial Saccharomyces cerevisiae strains S26 and S29. Both strains reduced the volatile acidity of an acidic wine (1.0 g l−1 acetic acid and 11% (v/v) ethanol) by 78% and 48%, respectively. Acetic acid removal by strains S26 and S29 was associated with a decrease in ethanol
concentration of 0.7 and 1.2% (v/v), respectively. Strain S26 revealed better removal efficiency due to its higher tolerance to stress factors imposed by acidic
wines. Sulfur dioxide (SO2) in the concentration range 95–170 mg l−1 inhibits the ability of both strains to reduce the volatile acidity of the acidic wine used under our experimental conditions.
Therefore, deacidification should be carried out either in wines stabilized by filtration or in wines with SO2 concentrations up to 70 mg l−1. Deacidification of wines with the better performing strain S26 was associated with changes in the concentration of volatile
compounds. The most pronounced increase was observed for isoamyl acetate (banana) and ethyl hexanoate (apple, pineapple),
with an 18- and 25-fold increment, respectively, to values above the detection threshold. The acetaldehyde concentration of
the deacidified wine was 2.3 times higher, and may have a detrimental effect on the wine aroma. Moreover, deacidification
led to increased fatty acids concentration, but still within the range of values described for spontaneous fermentations,
and with apparently no negative impact on the organoleptical properties. 相似文献
11.
Nurgel C Erten H Canbaş A Cabaroğlu T Selli S 《Journal of industrial microbiology & biotechnology》2002,29(1):28-33
The effect of inoculation with selected Saccharomyces cerevisiae strains was studied on fermentation and flavor compounds of wines made from Vitis vinifera L. cv. Emir grown in Central Anatolia, Turkey. Flavor compounds were analysed and identified by GC-FID and GC-MS, respectively.
The total concentrations of flavor compounds did not increase with the addition of indigenous and commercial wine yeasts,
but differences were noted in individual volatile compounds. Cluster and factor analyses of flavor compounds also showed that
wines produced were different depending on the wine strain used. Wines were completely fermented to less than 1.4 g/l residual
sugar. Yeasts other than S. cerevisiae survived longer than previously reported. Inoculation with selected strains increased the ethanol level. Journal of Industrial Microbiology & Biotechnology (2002) 29, 28–33 doi:10.1038/sj.jim.7000258
Received 11 July 2001/ Accepted in revised form 27 March 2002 相似文献
12.
The fermentative ability of five Saccharomyces cerevisiae strains and their influence on the aroma and sensory properties of wine from Treixadura were evaluated to determine the most
suitable yeast that produces a high quality wine from this grapevine variety. The results indicated that all strains, except
T2, were able to lead the vinification process and have good fermentative powers. The chemical composition of wines obtained
with resident cellar yeasts consisted of a significant amount of glycerol, a compound that contributes to the structure and
smoothness in taste of the wine. In addition, these strains were good producers of acetates, ethyl esters and fatty acids,
compounds that positively influence wine aroma. Compounds with a direct contribution to the aroma of Treixadura wines (Odour
Activity Value >1) included 2-methyl-1-butanol, 3-methyl-1-butanol, 2-phenylethanol, isoamyl and ethyl acetate and the ethyl
esters, ethyl butyrate, ethyl hexanoate, ethyl octanoate and ethyl decanoate. Sensory analysis supported the fact that cellar
strains produced more fruity and floral wines than commercial or spontaneous fermentations. We conclude that resident cellar
yeasts enhanced sensory quality of wines from Treixadura. 相似文献
13.
Romano Patrizia Caruso Marisa Capece Angela Lipani Gabriella Paraggio Margherita Fiore Concetta 《World journal of microbiology & biotechnology》2003,19(3):311-315
One hundred and fifteen Saccharomyces cerevisiae strains from Aglianico del Vulture, a red wine produced in Southern Italy, were characterized for the production of some secondary compounds involved in the aroma and taste of alcoholic beverages. The strains exhibited a uniform behaviour in the production levels of n-propanol, active amyl alcohol and ethyl acetate, whereas isobutanol, isoamyl alcohol and acetaldehyde were formed with a wide variability. Only five strains produced wines close to the reference Aglianico del Vulture wine for the traits considered. Of these, two strains were selected, underwent to tetrad analysis and the single spore cultures were tested in grape must fermentation. The progeny of one strain showed a significant metabolic variability, confirming the necessity to test starter cultures for the segregation of traits of technological interest. Our findings suggest the selection of specific strains for specific fermentations as a function of the vine variety characteristics in order to take the major advantage from the combination grape must/S. cerevisiae strain. 相似文献
14.
Maria Parapouli Efstathios Hatziloukas Constantin Drainas Angelos Perisynakis 《Journal of industrial microbiology & biotechnology》2010,37(1):85-93
The spontaneous alcoholic fermentation of grape must is a complex microbiological process involving a large number of various
yeast species, to which the flavour of every traditional wine is largely attributed. Whilst Saccharomyces cerevisiae is primarily responsible for the conversion of sugar to alcohol, the activities of various non-Saccharomyces species enhance wine flavour. In this study, indigenous yeast strains belonging to Metschnikowia
pulcherrima var. zitsae as well as Saccharomyces
cerevisiae were isolated and characterized from Debina must (Zitsa, Epirus, Greece). In addition, these strains were examined for their
effect on the outcome of the wine fermentation process when used sequentially as starter cultures. The resulting wine, as
analyzed over three consecutive years, was observed to possess a richer, more aromatic bouquet than wine from a commercial
starter culture. These results emphasize the potential of employing indigenous yeast strains for the production of traditional
wines with improved flavour. 相似文献
15.
Lopes CA Rodríguez ME Sangorrín M Querol A Caballero AC 《Journal of industrial microbiology & biotechnology》2007,34(2):139-149
In this work we evaluate the implantation capacity of the selected S. cerevisiae indigenous strain MMf9 and the quality of the produced wines in a traditional (T) and a modern (M) cellar with different
ecological and technological characteristics in North Patagonia (Argentina). Red musts were fermented in 10,000 l vats using
the indigenous strain MMf9 as well as the respective controls: a fermentation conducted with a foreign starter culture (BC
strain) in M cellar and a natural fermentation in T cellar. Since commercial S. cerevisiae starters are always used for winemaking in M cellar and in order to compare the results, natural fermentations and fermentations
conducted by the indigenous strain MMf9 were performed at pilot (200 l) scale in this cellar, concomitantly. Thirty indigenous
yeasts were isolated at three stages of fermentation: initial, middle and end. The identification of the yeast biota associated
to vinifications was carried out using ITS1-5.8S-ITS2 PCR-RFLP. The intra-specific variability of the S. cerevisiae populations was evaluated using mtDNA-RFLP analysis. Wines obtained from all fermentations were evaluated for their chemical
and volatile composition and for their sensory characteristics. A higher capacity of implantation of the indigenous MMf9 strain
was evidenced in the fermentation carried out in M cellar (80% at end stage) than the one carried out in T cellar (40%). This
behaviour could indicate that each cellar differs in the diversity of S. cerevisiae strains associated to wine fermentations. Moreover a higher capacity of implantation of the native starter MMf9 with regard
to the foreign (BC) one was also found in M cellar. The selected indigenous strain MMf9 was able to compete with the yeast
biota naturally present in the must. Additionally, a higher rate of sugar consumption and a lower fermentation temperature
were observed in vinifications conducted by MMf9 strain with regard to control fermentations, producing wines with favourable
characteristics. Even when its implantation in T fermentation was lower than that observed in M one, we can conclude that
the wine features from MMf9 fermentations were better than those from their respective controls. Therefore, MMf9 selected
indigenous strain could be an interesting yeast starter culture in North Patagonian wines. 相似文献
16.
C Knoll S Fritsch S Schnell M Grossmann S Krieger-Weber M du Toit D Rauhut 《World journal of microbiology & biotechnology》2012,28(3):1143-1153
During malolactic fermentation (MLF), lactic acid bacteria influence wine aroma and flavour by the production of volatile
metabolites and the modification of aroma compounds derived from grapes and yeasts. The present study investigated the impact
of different MLF inoculation strategies with two different Oenococcus oeni strains on cool climate Riesling wines and the volatile wine aroma profile. Four different timings were chosen for inoculation
with bacteria to conduct MLF in a Riesling must/wine with a high acidity (pH 2.9–3.1). Treatments with simultaneous inoculation
showed a reduced total fermentation time (alcoholic and malolactic) compared to the sequential inoculations. No negative impact
of simultaneous alcoholic and malolactic fermentation on fermentation success and on the final wine volatile aroma composition
was observed. Compared to sequential inoculation, wines with co-inoculation tended to have higher concentrations of ethyl
and acetate esters, including acetic acid phenylethylester, acetic acid 3-methylbutylester, butyric acid ethylester, lactic
acid ethylester and succinic acid diethylester. Results of this study provide some alternatives to diversify the number of
wine styles by safely conducting MLF in low-pH, cool-climate white musts with potential high alcohol content. 相似文献
17.
Sandi Orlić Tanja Vojvoda Katarina Huić Babić F. Nóe Arroyo-López Ana Jeromel Bernard Kozina Lucilla Iacumin Giuseppe Comi 《World journal of microbiology & biotechnology》2010,26(8):1483-1489
The aim of this research was to identify the Saccharomyces spp. associated with Žilavka grapes and to evaluate their enzymatic activities, H2S production and micro-fermentation performance. For this purpose, a total of 143 yeast strains isolated from three production
areas of the Mostar wine region (Bosnia and Herzegovina) were studied and analysed. Firstly, yeasts were identified to genus
level by growth on WL nutrient agar and the test of assimilation of lysine. Later, molecular identification at species level
was carried out with RFLP analysis of 18S rDNA + ITS region, and at strain level with microsatellite-primed PCR (MSP-PCR).
At physiological level yeast strains were grouped into different clusters by means of the Joining-Tree-Clustering-Method.
All yeasts tested were identified as S. cerevisiae, resulting a total of 18 different strains. All of the investigated strains produced hydrogen sulphide, 89% were able to
complete the fermentation, and none of them was able to synthesize killer toxins. Since enzymes play a very important role
in wine aroma development, it was very encouraging that 33% of the strains were able to synthesize pectinolytic enzyme but
only one produced β-glucosidase. In the second part of the selection process two indigenous strains were compared with commercial
yeast in a microvinification and Žilavka wines with different profiles of volatiles were obtained. This research represents
a first step in the selection of indigenous yeast strains from the Mostar region with the goal of maintaining the specific
organoleptic characteristics of Žilavka wine. 相似文献
18.
Modulation of volatile sulfur compounds by wine yeast 总被引:2,自引:0,他引:2
Sulfur compounds in wine can be a ‘double-edged sword’. On the one hand, certain sulfur-containing volatile compounds such
as hydrogen sulfide, imparting a rotten egg-like aroma, can have a negative impact on the perceived quality of the wine, and
on the other hand, some sulfur compounds such as 3-mercaptohexanol, imparting fruitiness, can have a positive impact on wine
flavor and aroma. Furthermore, these compounds can become less or more attractive or repulsive depending on their absolute
and relative concentrations. This presents an interesting challenge to the winemaker to modulate the concentrations of these
quality-determining compounds in wine in accordance with consumer preferences. The wine yeast Saccharomyces cerevisiae plays a central role in the production of volatile sulfur compounds. Through the sulfate reduction sequence pathway, the HS- is formed, which can lead to the formation of hydrogen sulfide and various mercaptan compounds. Therefore, limiting the formation
of the HS- ion is an important target in metabolic engineering of wine yeast. The wine yeast is also responsible for the transformation
of non-volatile sulfur precursors, present in the grape, to volatile, flavor-active thiol compounds. In particular, 4-mercapto-4-methylpentan-2-one,
3-mercaptohexanol, and 3-mercaptohexyl acetate are the most important volatile thiols adding fruitiness to wine. This paper
briefly reviews the metabolic processes involved in the production of important volatile sulfur compounds and the latest strategies
in the pursuit of developing wine yeast strains as tools to adjust wine aroma to market specifications. 相似文献
19.
20.
Raffaele Guzzon Tilde Labagnara Annita Toffanin Tomas Roman Villegas 《Annals of microbiology》2018,68(12):963-967
Genotypic and technological characterisation of the S. cerevisiae population isolated in a biodynamic winery in the Cortona DOC area was performed to gain better knowledge of the variables that influence winemaking. The oenological performance of 11 S. cerevisiae strains was evaluated with physiological tests; strain typing was performed through analysis of interdelta sequences and 26S rDNA sequencing. The analysis revealed a remarkable variability in terms of S. cerevisiae strains, despite the homogeneity of wine features, underlining the high levels of biodiversity characterising biodynamic agriculture. Some strains were found in wines of different vintages, suggesting the presence of an established microbiota in the winery. Oenological tests demonstrated that while some yeasts provided reliable oenological performance, other strains were not able to accomplish prompt and effective alcoholic fermentation, or were characterised by spoilage characteristics, such as excessive production of volatile phenols or acetic acid. Indigenous strains of S. cerevisiae could be a useful instrument for reliable winemaking without altering the native microbiota of each oenological environment. However, characterisation of their oenological suitability, and the application of practices able to drive the evolution of microbiota, must be employed to reduce the risk of wine spoilage. 相似文献