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首页> 外文期刊>South African Journal for Enology and Viticulture >The Diversity and Dynamics of Indigenous Yeast Communities in Grape Must from Vineyards Employing Different Agronomic Practices and their Influence on Wine Fermentation
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The Diversity and Dynamics of Indigenous Yeast Communities in Grape Must from Vineyards Employing Different Agronomic Practices and their Influence on Wine Fermentation

机译：采用不同农艺方法的葡萄园葡萄中土著酵母菌群落的多样性和动态及其对葡萄酒发酵的影响

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摘要

The current study evaluated the diversity of yeast species in Cabernet Sauvignon grape must derived from three neighbouring vineyards from a similar terroir but on which significantly different management practices are employed. The fermentation kinetics and yeast population dynamics were monitored from the beginning to the end of spontaneous fermentation. The grape musts were characterised by distinct yeast populations comprising oxidative, weakly fermentative and strongly fermentative yeasts. Different combinations of dominant non-Saccharomyces yeasts were observed in each must, with significantly different assortments of dominant species, including Starmerella bacillaris (synonym Candida zemplinina), Lachancea thermotolerans, Hanseniaspora uvarum, Candida parapsilosis and Wickerhamomyces anomalus. None of these yeast consortia appeared to affect the growth of Saccharomyces cerevisiae or inhibit the overall progress of fermentation. However, the percentage of fermentative yeasts was positively correlated with the fermentation rate. Glucose and fructose consumption rates suggested active participation of both glucophilic and fructophilic yeasts from the onset of fermentation. The data highlight two parameters, viz. initial cell concentration and yeast community composition, as important fermentation drivers and open the possibility to predict fermentation behaviour based on the initial composition of the yeast community.
机译：当前的研究评估了赤霞珠葡萄必须来自三个相邻葡萄园的类似风土的酵母物种的多样性，但在其上采用了明显不同的管理方法。从自发发酵的开始到结束监测发酵动力学和酵母种群动态。葡萄汁的特征在于不同的酵母菌群，包括氧化，弱发酵和强发酵酵母。在每个必需品中观察到显性非酵母酵母的不同组合，显性物种的种类显着不同，其中包括芽孢杆菌（Starmerella bacillaris）（同义词假丝酵母（Candida zemplinina）），耐高温Lachancea，耐寒汉斯酵母（Hanseniaspora uvarum），副念珠菌（Candida parapsilsilosis）和异常柳条（Wickerhamomyces anomalus）。这些酵母菌联合体似乎都没有影响酿酒酵母的生长或抑制发酵的总体进程。然而，发酵酵母的百分率与发酵速率呈正相关。葡萄糖和果糖的消耗速率表明，自发酵开始以来，嗜糖和果糖酵母都积极参与。数据突出显示两个参数，即。初始细胞浓度和酵母群落组成，作为重要的发酵驱动力，并为基于酵母群落的初始组成预测发酵行为提供了可能性。

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