Influence of different stress factors during the elaboration of grape must's pied de cuve on the dynamics of yeast populations during alcoholic fermentation

IF 4.5 1区 农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Katherine Bedoya , Luis Buetas , Nicolas Rozès , Albert Mas , M. Carmen Portillo
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Abstract

The pied de cuve (PdC) technique involves using a portion of grape must to undergo spontaneous fermentation, which is then used to inoculate a larger volume of must. This allows for promoting autochthonous yeasts present in the must, which can respect the typicality of the resulting wine. However, the real impact of this practice on the yeast population has not been properly evaluated. In this study, we examined the effects of sulphur dioxide (SO2), temperature, ethanol supplementation, and time on the dynamics and selection of yeasts during spontaneous fermentation to be used as PdC. The experimentation was conducted in a synthetic medium and sterile must using a multi-species yeast consortium and in un-inoculated natural grape must. Saccharomyces cerevisiae dominated both the PdC and fermentations inoculated with commercial wine yeast, displaying similar population growth regardless of the tested conditions. However, using 40 mg/L of SO2 and 1% (v/v) ethanol during spontaneous fermentation of Muscat of Alexandria must allowed the non-Saccharomyces to be dominant during the first stages, regardless of the temperature tested. These findings suggest that it is possible to apply the studied parameters to modulate the yeast population during spontaneous fermentation while confirming the effectiveness of the PdC methodology in controlling alcoholic fermentation.

葡萄汁酿制过程中的不同压力因素对酒精发酵过程中酵母种群动态的影响
PdC)技术是指利用一部分葡萄汁进行自发发酵,然后将其接种到更大体积的葡萄汁中。这样可以促进葡萄汁中的自生酵母的生长,从而保证酿造出的葡萄酒的典型性。然而,这种做法对酵母群的实际影响尚未得到适当评估。在这项研究中,我们考察了二氧化硫(SO)、温度、乙醇补充和时间对自发发酵过程中用作 PdC 的酵母动态和选择的影响。实验在合成培养基和无菌葡萄汁中使用多品种酵母菌群进行,也在未接种的天然葡萄汁中进行。然而,在亚历山大麝香葡萄汁的自发发酵过程中,使用 40 毫克/升 SO 和 1%(体积分数)乙醇,无论测试温度如何,非酵母菌都能在第一阶段占据主导地位。这些研究结果表明,在自发发酵过程中使用所研究的参数来调节酵母菌群是可行的,同时也证实了 PdC 方法在控制酒精发酵方面的有效性。
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来源期刊
Food microbiology
Food microbiology 工程技术-生物工程与应用微生物
CiteScore
11.30
自引率
3.80%
发文量
179
审稿时长
44 days
期刊介绍: Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology, and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.
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