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首页> 外文期刊>Fermentation >Evaluation of Zygosaccharomyces bailii to Metabolize Residual Sugar Present in Partially-Fermented Red Wines
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Evaluation of Zygosaccharomyces bailii to Metabolize Residual Sugar Present in Partially-Fermented Red Wines

机译：百日咳酵母对部分发酵红葡萄酒中残留糖代谢的评估

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摘要

An alternative approach to remove residual sugar from red wines using strains of Zygosaccharomyces bailli was studied. Fructose (40 or 60 g/L) and alcohol (13%, 15%, or 17% v/v) were added to a Cabernet Sauvignon wine before inoculation of Z. bailii B2, B6, or W3, or Saccharomyces cerevisiae EC1118. Most yeasts maintained populations ≥106 cfu/mL up to 100 days—the exceptions being W3 and EC1118, which declined to ≤30 cfu/mL in 17% alcohol wines beyond day 75. Wines containing 40 g/L fructose and 13% alcohol achieved dryness (2 g/L), except those inoculated with B6. At 15% alcohol, B6, W3, and EC1118 consumed large levels of fructose (80% of the 40 g/L; 50% of the 60 g/L) but limited amounts from wines containing 17% alcohol. Volatile acidities were higher in wines inoculated with strains of Z. bailli compared to S. cerevisiae (0.88 and 0.75 g/L, respectively). Fructose utilization in a partially-fermented Syrah wine varied, with dryness achieved by EC1118 or a mixed culture of B2 and B6. While Z. bailii metabolized residual fructose in wines of varying alcohol content, the use of S. cerevisiae EC1118 was generally as effective and did not produce as much volatile acidity.
机译：研究了使用百日咳酵母菌株从红酒中去除残留糖的另一种方法。在接种Z. bailii B2，B6或W3或酿酒酵母EC1118之前，将果糖（40或60 g / L）和酒精（13％，15％或17％v / v）添加到赤霞珠葡萄酒中。大多数酵母在100天之内的种群维持在≥10 6 cfu / mL，但W3和EC1118除外，在第75天之后，其中17％的酒精葡萄酒中的≤30cfu / mL下降。 / L果糖和13％酒精可达到干度（<2 g / L），但接种B6的除外。酒精含量为15％时，B6，W3和EC1118消耗了大量果糖（> 40 g / L的80％;> 60 g / L的> 50％），但含17％酒精的葡萄酒的果糖含量有限。与酿酒酵母相比，接种Z. bailli菌株的葡萄酒中的挥发性酸度更高（分别为0.88和0.75 g / L）。在部分发酵的西拉葡萄酒中，果糖的利用率各不相同，通过EC1118或B2和B6的混合培养达到干度。尽管百利链霉菌会代谢酒精含量不同的葡萄酒中的残留果糖，但使用酿酒酵母EC1118通常同样有效，并且不会产生太多的挥发性酸度。

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