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首页> 外文期刊>Food microbiology >Comparative evaluation of some oenological properties in wine strains of Candida stellata, Candida zemplinina, Saccharomyces uvarum and Saccharomyces cerevisiae
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Comparative evaluation of some oenological properties in wine strains of Candida stellata, Candida zemplinina, Saccharomyces uvarum and Saccharomyces cerevisiae

机译：酿酒酵母，假丝酵母​​，葡萄酿酒酵母和酿酒酵母葡萄酒中某些酿酒学特性的比较评价

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摘要

Due to the recent changes in yeast taxonomy, a novel wine-related species Candida zemplinina as well as a "reinstated" species Saccharomyces uvarum have been accepted in addition to Candida stellata, Saccharomyces bayanus and Saccharomyces cerevisiae, and the use of the different taxon names has been inconsistent in the literature of food microbiology. The aim of this work is to make an exact comparison of genetically identified strains of these species, under oenological conditions. Dynamics and some important products of alcoholic fermentation were investigated in laboratory fermentations. The results show that C.zemplinina and C. stellata are similar in their strong fructophilic character. C. stellata produces more glycerol and fare more ethanol, which is comparable with that produced by S. uvarum. Strains of the latter species differed from S. cerevisiae mainly in low acetic acid production and lower ethanol yield. Revision of the oenological traits of these yeasts provides new data for consideration in the control of fermentation, with special regard to botrytized sweet wines, where they are frequently found in mixed population.
机译：由于酵母菌分类学的最新变化，除恒生念珠菌，巴氏酵母菌和酿酒酵母之外，还接受了与葡萄酒有关的新物种假丝酵母菌和“还原”种葡萄球菌，并使用了不同的分类单位名称。在食品微生物学的文献中一直不一致。这项工作的目的是在酿酒学条件下对这些物种的基因鉴定菌株进行精确比较。在实验室发酵中研究了酒精发酵的动力学和一些重要产物。结果表明，C.zemplinina和C.stellata在强果糖性方面相似。 C. stellata产生更多的甘油和更多的乙醇，这与S. uvarum产生的可比。后一种菌株与酿酒酵母的区别主要在于乙酸产量低和乙醇产率低。这些酵母的酿酒学特性的修订为控制发酵提供了新的数据，特别是在混合人群中经常发现的经晶化的甜葡萄酒。

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