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首页> 外文期刊>Applied Microbiology and Biotechnology >Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine
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Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine

机译：芽孢杆菌和酿酒酵母混合发酵以降低葡萄酒中的乙醇含量

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摘要

Decreasing the ethanol content in wine is a current challenge, mainly due to the global climate change and to the consumer preference for wines from grapes with increased maturity. In this study, a central composite design (CCD) and response surface methodology (RSM) approach was used to investigate the potential application of Starmerella bacillaris (synonym Candida zemplinina) in combination with Saccharomyces cerevisiae, in mixed (co-inoculated and sequential) cultures, to understand better the mechanism of co-habitation and achieve the objective of reducing the ethanol in wines. Laboratory scale fermentations demonstrated a decrease up to 0.7 % (v/v) of ethanol and an increase of about 4.2 g/L of glycerol when S. cerevisiae was inoculated with a delay of 48 h with respect to the inoculation of S. bacillaris. Pilot-scale fermentations, carried out in winemaking conditions, confirmed the laboratory results. This study demonstrates that the combination of strains and inoculation protocol could help to reduce the ethanol content in wines.
机译：降低葡萄酒中的乙醇含量是当前的挑战，这主要是由于全球气候变化以及消费者对成熟度增加的葡萄中葡萄酒的偏好。在这项研究中，采用了中央复合设计（CCD）和响应面方法（RSM）的方法来研究在混合（共接种和顺序接种）培养物中，芽孢杆菌（同义词念珠菌Zemplinina）与啤酒酵母的潜在应用，以便更好地了解同居机制，并达到减少葡萄酒中乙醇含量的目的。实验室规模的发酵显示，当接种啤酒酵母时，相对于细菌杆菌的接种延迟48小时，乙醇最多可减少0.7％（v / v），甘油增加约4.2 g / L。在酿酒条件下进行的中试发酵证实了实验室结果。这项研究表明，菌株和接种方案的结合可以帮助降低葡萄酒中的乙醇含量。

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