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首页> 外文期刊>American Wine Society Journal >RESEARCH SUMMARY: Novel Prion State Affects Fermentation Dynamics of S. cerevisiae Wine Isolates
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RESEARCH SUMMARY: Novel Prion State Affects Fermentation Dynamics of S. cerevisiae Wine Isolates

机译：研究摘要：新型Pri病毒状态影响酿酒酵母葡萄酒菌株的发酵动力学。

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摘要

Wine is one of the most important beverages in global commerce and human culture, but many oenophiles take the heroic contribution of the yeast Sac-charomyces cerevisiae for granted. Grape juice, or must, is an extremely harsh environment for a tiny single-celled organism. With the staggering diversity of microbial competition, varying nutritional content, inhibitory plant compounds; low pH, and high osmolyte concentrations, it is a wonder that yeasts actually complete the conversion of sugar into alcohol via fermentation1. Generally, with sound enological practices such as proper sanitation, temperature management, and nutnent additions, most fermentations will go to completion2. However, wine makers are occasionally puzzled by unexplained sluggish or arrested fermentations that will not finish regardless of the methods utilized.
机译：葡萄酒是全球商业和人类文化中最重要的饮料之一，但是许多嗜酒者认为酵母酿酒酵母的英勇贡献是理所当然的。对于微小的单细胞生物来说，葡萄汁，或者说必须是极其恶劣的环境。随着微生物竞争的多样性，营养成分的变化，植物化合物的抑制作用;低pH值和高渗透压浓度，难怪酵母实际上通过发酵完成了糖到酒精的转化1。通常，如果采用合理的生态学做法，例如适当的卫生，温度管理和添加营养剂，大多数发酵将完成。但是，酿酒师有时会因无法解释的缓慢或停滞的发酵而感到困惑，无论采用何种方法，发酵都不会完成。

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