Influence of different commercial active dry yeasts on histaminol production during wine alcoholic fermentation

Matteo Bordiga; Raffaele Guzzon; Roberto Larcher; Fabiano Travaglia; Marco Arlorio; Jean Daniel Coϊsson

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Influence of different commercial active dry yeasts on histaminol production during wine alcoholic fermentation

机译：不同商业活性干酵母对葡萄酒酒精发酵过程中组胺生产的影响

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摘要

The performance of different selected yeast strains regarding the capacity to convert histidine into histaminol during fermentation has been described and discussed in a model grape must (Chardonnay). First, the activity of 10 commercial active dry yeast strains (ADY) in the native grape must both with and without a nitrogen supplementation has been compared. In the second set of fermentations, after selecting the four best-performing strains, their performances using four different nitrogen sources have been tested. During fermentation process it was not possible to identify a common trend. In some cases, histaminol content appeared related to the nutrient supplementation, however, in other cases a different behaviour emerged. However, as shown by the experimental evidences, among the two variables considered the nature of yeast strain was slightly prevalent.

机译：在模型葡萄汁（霞多丽）中已经描述和讨论了关于在发酵过程中将组氨酸转化成组胺的能力的不同选择的酵母菌株的性能。首先，比较了必须添加和不添加氮的天然葡萄中10种商业活性干酵母菌株（ADY）的活性。在第二组发酵中，在选择了四种表现最佳的菌株后，已经测试了它们在四种不同氮源下的性能。在发酵过程中，不可能确定一个共同的趋势。在某些情况下，组胺含量似乎与营养补充有关，但是在其他情况下，则表现出不同的行为。然而，如实验证据所示，在两个变量中，认为酵母菌株的性质略为普遍。

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来源
《International journal of food science & technology》 |2017年第6期|1333-1340|共8页
作者
Matteo Bordiga; Raffaele Guzzon; Roberto Larcher; Fabiano Travaglia; Marco Arlorio; Jean Daniel Coϊsson;
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作者单位

Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, Novara 28100, Italy;

Technology Transfer Centre, Edmund Mach Foundation, Via Edmund Mach 1, San Michele all'Adige TN 38010, Italy;

Technology Transfer Centre, Edmund Mach Foundation, Via Edmund Mach 1, San Michele all'Adige TN 38010, Italy;

Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, Novara 28100, Italy;

Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, Novara 28100, Italy;

Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, Novara 28100, Italy;

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正文语种 eng
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关键词
Fermentation; histaminol; wine; yeast strains;

机译：发酵;组胺醇葡萄酒;酵母菌株;

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2. Influence of new fungicides - metiram and pyraclostrobin - on Saccharomyces cerevisiae yeast growth and alcoholic fermentation course for wine production. [J] . Gonzalez-Rodriguez R. M, Gonzalez-Barreiro C, Rial-Otero R, CyTA Journal of Food . 2011,第4期

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Influence of different commercial active dry yeasts on histaminol production during wine alcoholic fermentation

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