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Effect of yeast strain and some nutritional factors on tannin composition and potential astringency of model wines

机译：酵母菌株和一些营养因子对模型酒单宁组成和潜在涩味的影响

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摘要

Nine Saccharomyces cerevisiae cultures, isolated from different sources, were tested for their ability to reduce tannins reactive towards salivary proteins, and potentially responsible for wine astringency. Strains were preliminary genetically characterized and evaluated for physiological features of technological interest Laboratory-scale fermentations were performed in three synthetic media: CT) containing enological grape tannin; CTP) CT supplemented with organic nitrogen sources; CTPV) CTP supplemented with vitamins. Adsorption of total tannins, tannins reactive towards salivary proteins, yellow pigments, phenolics having antioxidant activity, and total phenols, characterizing the enological tannin, was determined by spectrophotometric methods after fermentation. The presence of vitamins and peptones in musts greatly influenced the adsorption of tannins reactive towards salivary proteins (4.24 g/L gallic acid equivalent), thus promoting the reduction of the potential astringency of model wines. With reference to the different phenolic classes, yeast strains showed different adsorption abilities. From a technological point of view, the yeast choice proved to be crucial in determining changes in gustative and mouthfeel profile of red wines and may assist winemakers to modulate colour and astringency of wine.
机译：测试了从不同来源分离出的9种酿酒酵母培养物减少单唾液酸对唾液蛋白的反应能力的潜在能力，并可能导致葡萄酒的涩味。对菌株进行了初步的遗传鉴定，并对其技术特性的生理特性进行了评估。实验室规模的发酵是在三种合成培养基中进行的： CTP）CT补充有机氮源； CTPV）补充维生素的CTP。发酵后，通过分光光度法测定了总单宁，对唾液蛋白有反应性的单宁，黄色颜料，具有抗氧化活性的酚类和总酚的吸附，这是生物单宁的特征。葡萄汁中维生素和蛋白ept的存在极大地影响了单宁对唾液蛋白（4.24 g / L没食子酸当量）的吸附，从而促进了模型酒潜在涩味的降低。对于不同的酚类，酵母菌株表现出不同的吸附能力。从技术角度来看，酵母的选择对于确定红葡萄酒的口感和口感变化至关重要，并且可以帮助酿酒师调节葡萄酒的颜色和涩味。

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  • 来源
    《Food microbiology》 |2016年第febaptab期|128-134|共7页
  • 作者

    Alessandra Rinaldi; Giuseppe Blaiotta; Maria Aponte; Luigi Moio;

  • 作者单位

    Universita degli Studi di Napoli Federico Ⅱ, Dipartimento di Agraria, Sezione di Scienze della Vigna e del Vino, Viale Italia, angolo Via Perrottelli, 83100, Avellino, Italy,Biolaffort, 126 Quai de la Souys, 33100, Bordeaux, France;

    Universita degli Studi di Napoli Federico Ⅱ, Dipartimento di Agraria, Sezione di Scienze della Vigna e del Vino, Viale Italia, angolo Via Perrottelli, 83100, Avellino, Italy;

    Universita degli Studi di Napoli Federico Ⅱ, Dipartimento di Agraria, Sezione di Microbiologia, Via Universita 100, 80055, Portici, NA, Italy;

    Universita degli Studi di Napoli Federico Ⅱ, Dipartimento di Agraria, Sezione di Scienze della Vigna e del Vino, Viale Italia, angolo Via Perrottelli, 83100, Avellino, Italy;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Fermentation; Tannin; Astringency; Saliva; Yeast; Adsorption;

    机译：发酵;单宁;涩味;唾液;酵母;吸附性;

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