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首页> 外文期刊>Applied Microbiology and Biotechnology >Reduction of volatile acidity of wines by selected yeast strains
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Reduction of volatile acidity of wines by selected yeast strains

机译：通过选择酵母菌株降低葡萄酒的挥发性酸度

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Herein, we isolate and characterize wine yeasts with the ability to reduce volatile acidity of wines using a refermentation process, which consists in mixing the acidic wine with freshly crushed grapes or musts or, alternatively, in the incubation with the residual marc. From a set of 135 yeast isolates, four strains revealed the ability to use glucose and acetic acid simultaneously. Three of them were identified as Saccharomyces cerevisiae and one as Lachancea thermotolerans. Among nine commercial S. cerevisiae strains, strains S26, S29, and S30 display similar glucose and acetic acid initial simultaneous consumption pattern and were assessed in refermentation assays. In a medium containing an acidic wine with high glucose–low ethanol concentrations, under low oxygen availability, strain S29 is the most efficient one, whereas L. thermotolerans 44C is able to decrease significantly acetic acid similar to the control strain Zygosaccharomyces bailii ISA 1307 but only under aerobic conditions. Conversely, for low glucose–high ethanol concentrations, under aerobic conditions, S26 is the most efficient acid-degrading strain, while under limited-aerobic conditions, all the S. cerevisiae strains studied display acetic acid degradation efficiencies identical to Z. bailii. Moreover, S26 strain also reveals capacity to decrease volatile acidity of wines. Together, the S. cerevisiae strains characterized herein appear promising for the oenological removal of volatile acidity of acidic wines.
机译：在本文中，我们使用发酵工艺分离和表征具有降低葡萄酒挥发性酸度的能力的葡萄酒酵母，该工艺包括将酸性葡萄酒与新鲜压碎的葡萄或葡萄渣混合，或者与残留的马克尔一起孵育。从一组135个酵母菌株中，四个菌株显示了同时使用葡萄糖和乙酸的能力。其中三个被鉴定为酿酒酵母，一个被鉴定为耐高温变种。在九种商业酿酒酵母菌株中，菌株S26，S29和S30显示出相似的葡萄糖和乙酸初始同时消耗模式，并在参考分析中进行了评估。在含有高葡萄糖-低乙醇浓度的酸性酒的培养基中，在低氧气利用率下，菌株S29是最有效的菌株，而嗜热乳杆菌44C则能够像对照菌株百日酵母（Zygosaccharomyces bailii ISA 1307）一样，显着降低乙酸。仅在有氧条件下。相反，对于低葡萄糖-高乙醇浓度，在有氧条件下，S26是最有效的酸降解菌株，而在有限需氧条件下，所有研究的酿酒酵母菌株都显示出与百日草相同的乙酸降解效率。此外，S26菌株还显示出降低葡萄酒挥发性酸度的能力。总之，本文所表征的酿酒酵母菌株对于从酿酒学上去除酸性葡萄酒的挥发性酸度似乎是有希望的。

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