Isolation and characterisation of autochthonous Saccharomyces cerevisiae from ‘Pago’ Merlot wines of Utiel-Requena (Spain) origin

IF 2.5 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Australian Journal of Grape and Wine Research Pub Date : 2021-11-28 DOI:10.1111/ajgw.12536

C. Ut, C. Berbegal, V. Lizama, L. Polo, M.J. García, L. Andrés, I. Pardo, I. Álvarez

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引用次数: 2

Abstract

Background and Aims

To achieve both the control of the undesirable yeasts and the improvement of the characteristics of Merlot ‘Pago’ wines, Saccharomyces cerevisiae yeast diversity was investigated in a spontaneous ‘Pago’ Merlot fermentation from the Utiel-Requena region (Spain). Isolates of S. cerevisiae were characterised by a holistic procedure using the same Merlot grape must from which they were isolated.

Methods and Results

Yeasts were identified by internal transcribed spacer analysis and typed by HinfI mDNA restriction analysis. Growth and metabolic characteristics of the isolates were determined by laboratory-scale (50 L) fermentations of Merlot must and the composition of the polyphenolic and the volatile compounds and the sensory attributes of the wines were determined. Twelve S. cerevisiae strains were isolated and characterised. Strains 2E, 4A, 7A and 7F had better growth characteristics. Strains 9C and 7F produced wines of good intensity and colour quality, marked intensity and aroma quality, fruity character and better overall quality. Strain 9C displayed poor growth.

Conclusions

Strain 7F combined good growth characteristics and produced Merlot wines with the best colour, aroma and flavour characteristics during microvinifications.

Significance of the Study

Characterisation of S. cerevisiae made entirely in Merlot grape must allowed the influence of yeast strains on the final characteristics of commercial-scale Merlot ‘Pago’ wines to be more accurately deduced.

Abstract Image

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产自西班牙乌蒂尔- requena的“帕戈”梅洛葡萄酒中酿酒酵母菌的分离与鉴定

背景和目的为了控制不良酵母和改善梅洛“帕果”葡萄酒的特性，研究了来自西班牙乌蒂尔- requena地区的梅洛“帕果”自发发酵过程中酿酒酵母的多样性。酿酒葡萄球菌的分离物是通过使用与分离它们的梅洛葡萄相同的整体程序进行鉴定的。方法与结果利用内转录间隔区分析鉴定酵母菌，用HinfI dna限制性内切分析分型。通过实验室规模(50 L)发酵梅洛葡萄，测定了分离菌株的生长和代谢特性，并测定了多酚类化合物和挥发性化合物的组成以及葡萄酒的感官属性。分离并鉴定了12株酿酒葡萄球菌。菌株2E、4A、7A和7F的生长特性较好。菌株9C和7F生产的葡萄酒强度和颜色质量好，强度和香气质量显著，果香特征明显，整体品质较好。菌株9C生长不良。结论菌株7F具有良好的生长特性，在微发酵过程中生产出具有最佳色、香、味特征的梅洛葡萄酒。完全由梅洛葡萄酿造的酿酒酵母的特性研究的意义必须允许酵母菌株对商业规模梅洛'帕果'葡萄酒的最终特性的影响更准确地推断出来。

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来源期刊

Australian Journal of Grape and Wine Research 工程技术-食品科技

CiteScore

5.30

自引率

7.10%

发文量

审稿时长

3 months

期刊介绍： The Australian Journal of Grape and Wine Research provides a forum for the exchange of information about new and significant research in viticulture, oenology and related fields, and aims to promote these disciplines throughout the world. The Journal publishes results from original research in all areas of viticulture and oenology. This includes issues relating to wine, table and drying grape production; grapevine and rootstock biology, genetics, diseases and improvement; viticultural practices; juice and wine production technologies; vine and wine microbiology; quality effects of processing, packaging and inputs; wine chemistry; sensory science and consumer preferences; and environmental impacts of grape and wine production. Research related to other fermented or distilled beverages may also be considered. In addition to full-length research papers and review articles, short research or technical papers presenting new and highly topical information derived from a complete study (i.e. not preliminary data) may also be published. Special features and supplementary issues comprising the proceedings of workshops and conferences will appear periodically.