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Effect of lysozyme on 'flor' velum yeasts in the biological aging of sherry wines

机译：溶菌酶对雪利酒生物衰老过程中“花”型酵母的影响

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摘要

Biological aging is a key step in the production of Sherry wine classified as "fine". During this stage, a film of yeast referred to as "flor velum" covers the surface of the wine and substantially alters its characteristics. Other microorganisms may coexist with flor yeasts, such as lactic acid bacteria and non-Saccharomyces yeasts, whose growth may be favored under certain conditions, causing organoleptic deviations and deterioration of the wine. To prevent the development of lactic bacteria, lysozyme usage has been introduced. Lysozyme is a hydrolytic enzyme with muramidase activity that can lyse gram-positive bacteria; its use in winemaking was approved by the OIV in 1997 (resolution OENO 10/97). Thus far, the use of lysozyme during the production of Sherry wines is not widespread despite its effectiveness in controlling lactic acid bacteria. However, there have been no studies on the effect of lysozyme on flor velum. The aim of this study was to determine the influence of lysozyme on yeast growth and the formation, development and metabolism of flor velum during the biological aging process of Sherry wine. The results indicate that lysozyme does not affect the flor yeast during the fermentative stage or biofilm stage. However, if yeast inoculation is carried out under submerged culture conditions during biological aging, low doses of lysozyme (>12.5 g/hL) affect cell multiplication and the membrane hydrophobicity of the yeast, inhibiting their aggregation and flotation and the subsequent development of flor velum. Thus, the yeast inoculation protocol and the methodology used for the addition of lysozyme influence velum development, its metabolism and the wine characteristics.
机译：生物老化是雪利酒分类为“优质”葡萄酒的关键步骤。在此阶段，被称为“花香”的酵母膜覆盖了葡萄酒的表面，并大大改变了葡萄酒的特性。其他微生物可能与弗洛尔酵母菌共存，例如乳酸菌和非酿酒酵母，它们在某些条件下可能会促进生长，从而引起感官上的偏差和葡萄酒的变质。为了防止乳酸菌的发展，已经引入了溶菌酶的使用。溶菌酶是一种具有muramidase活性的水解酶，可以裂解革兰氏阳性细菌。它在酿酒中的使用于1997年获得了OIV的批准（OENO 10/97号决议）。迄今为止，尽管雪利酒可有效控制乳酸菌，但在雪利酒生产过程中并未广泛使用溶菌酶。然而，尚未有关于溶菌酶对弗洛尔维拉的作用的研究。这项研究的目的是确定在雪利酒的生物老化过程中，溶菌酶对酵母生长以及花胶膜的形成，发展和代谢的影响。结果表明，溶菌酶在发酵阶段或生物膜阶段不影响花粉酵母。但是，如果在生物衰老过程中在水下培养条件下接种酵母菌，则低剂量的溶菌酶（> 12.5 g / hL）会影响酵母菌的细胞增殖和膜疏水性，从而抑制酵母菌的聚集和浮选以及随后的花粉发育。 。因此，酵母菌接种方案和用于添加溶菌酶的方法学会影响菌体发育，其代谢和葡萄酒特性。

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  • 来源
    《Food microbiology》 |2012年第1期|p.245-252|共8页
  • 作者

    Ana Roldan; Cristina Lasanta; Ildefonso Caro; Victor Palacios;

  • 作者单位

    Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, PB 40, Poligono Rio San Pedro, 11510 Puerto Real, Cadiz, Spain;

    Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, PB 40, Poligono Rio San Pedro, 11510 Puerto Real, Cadiz, Spain;

    Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, PB 40, Poligono Rio San Pedro, 11510 Puerto Real, Cadiz, Spain;

    Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, PB 40, Poligono Rio San Pedro, 11510 Puerto Real, Cadiz, Spain;

  • 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

    lysozyme; biological aging; flor yeast;

    机译：溶菌酶生物老化花酵母;

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