...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>International journal of food science & technology >Survey about the microbiological features, the oenological performance and the influence on the character of wine of active dry yeast employed as starters of wine fermentation
【24h】

Survey about the microbiological features, the oenological performance and the influence on the character of wine of active dry yeast employed as starters of wine fermentation

机译：用作葡萄酒发酵起始剂的活性干酵母的微生物学特征，酿酒性能及其对葡萄酒特性的影响的调查

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

The use of selected yeast strains in the management of alcoholic fermentation during winemaking has replaced the majority of spontaneous alcoholic fermentations. This technique has been used since the 70s with the introduction to the market of active dry yeast (ADY), dehydrated cultures of selected strains of Sac-charomyces cerevisiae (Reed & Chen, 1978). Some reasons justified the success of the ADY. The dried yeasts do not require costly maintenance and show good durability. From the oenological point of view, the use of ADY reduces the risk of stuck fermentation (Cavazza et al., 2004) and, more generally, ensures regular fermentation and predictable results in terms of orga-noleptic characters of wines (Antonelli et al., 1999). Today, we observe a proliferation of ADY samples on the market. This trend could disorient winemakers, in absence of an independent and scientifically rigorous evaluation of properties and the oenological performance of the ADY. In fact, the majority of the ADY available today were described and promoted by referring to the oenological district of isolation of strains with the intent, not always verifiable, to transfer it to the wine. This approach raises doubts because the physiological features, and in particular the production of secondary metabolites, are not always easily assay-able in laboratory conditions and, in any case, their degree of expression is linked to the raw material in which the yeast ferment (Rossouw et al., 2008; Styger et al., 2011).
机译：在酿酒过程中酒精发酵管理中使用选定的酵母菌株已取代了大多数自发的酒精发酵。自70年代开始，随着活性干酵母（ADY）的市场化使用，该技术是对酿酒酵母（Sac-charomyces cerevisiae）精选菌株进行脱水培养的方法（Reed＆Chen，1978）。一些原因证明了ADY的成功。干燥的酵母不需要昂贵的维护并且显示出良好的耐久性。从酿酒学的角度来看，ADY的使用降低了发酵停滞的风险（Cavazza等人，2004年），并且更普遍地，确保定期发酵和就葡萄酒的组织感官特性而言可预测的结果（Antonelli等人，2004年）。 ，1999）。今天，我们观察到市场上ADY样品的数量激增。如果没有对ADY的特性和酿酒性能进行独立且严格的科学评估，这种趋势可能会使酿酒师感到困惑。实际上，今天提到的大多数ADY都是通过分离菌株的酿酒学领域来描述和推广的，目的是（并非总是可验证的）将其转移到葡萄酒中。这种方法引起了人们的怀疑，因为在实验室条件下，生理特征，尤其是次生代谢产物的产生并不总是易于测定的，而且无论如何，它们的表达程度都与酵母发酵的原料有关（ （Rossouw等，2008； Styger等，2011）。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号