AIRMIXING M.I.的使用。™ 不添加亚硫酸盐生产红酒的系统

IF 3.3 3区 农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
S. Guerrini, Damian Barbato, S. Mangani, Eleonora Mari, G. Buscioni, Donatella Ganucci, Viola Galli, L. Granchi
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引用次数: 0

摘要

二氧化硫(SO2)通常用于酿酒,因为它是一种有效的抗菌和抗氧化剂。然而,由于二氧化硫对人类健康的不利影响,人们对寻找二氧化硫的替代品越来越感兴趣。因此,在这项工作中,选择了一种低SO2-产生的酿酒酵母菌株,并使用AIR-MIXINGTM M.ITM(a.M.)系统来生产不添加亚硫酸盐的红酒,该系统能够确定多酚的高提取率。采用传统泵送技术管理的储罐作为对比。分别通过平板计数和HPLC分析对两种发酵进行的微生物学和化学监测没有表明酵母生长动力学和糖降解方面的显著差异,但它强调了在a.M.系统进行的发酵中,颜色和总多酚的提取动力学更快。两种实验葡萄酒的总SO2含量均<10mg/L,但在a.M.生产的葡萄酒中,发现花青素和非花青素酚的聚合物形式含量更高,有利于在比对照更短的时间内获得更高的葡萄酒稳定性。此外,在用a.M.系统获得的葡萄酒中,还原型谷胱甘肽(一种以抗氧化活性闻名的化合物)的浓度更高。总之,使用低SO2-产生酵母与A.M.系统相结合可能是生产不添加亚硫酸盐的葡萄酒的合适方法。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Utilization of the AIRMIXING M.I.™ System in Producing Red Wine without Added Sulphites
Sulphur dioxide (SO2) is usually used in winemaking due to its effectiveness as an antimicrobial and antioxidant agent. However, there is growing interest in finding alternatives to SO2 because of its adverse effects on human health. Therefore, in this work, a low-SO2-producing Saccharomyces cerevisiae strain was selected and the AIR-MIXINGTM M.ITM (A.M.) system, capable of determining a high extraction of polyphenols, was used to produce a red wine without added sulphites. A tank managed with the traditional pumping-over technique was used as a comparison. Microbiological and chemical monitoring of both fermentations performed by plate counts and HPLC analyses, respectively, did not indicate significant differences as regards the yeast growth kinetics and the degradation of the sugars, while it highlighted a faster extraction kinetics of colour and total polyphenols in the fermentation carried out with the A.M. system. Both experimental wines showed a total SO2 content <10 mg/L, but in the wine produced with A.M., a higher content of the polymeric forms of anthocyanins and non-anthocyanin phenols was found in favour of a higher stability of the wine achieved in a shorter time than the control. Furthermore, a higher concentration of reduced glutathione, a compound well-known for its antioxidant activity, occurred in wine obtained with the A.M. system. In conclusion, the use of low-SO2-producing yeasts in combination with the A.M. system could be a suitable approach to produce wines without sulphites added.
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来源期刊
Fermentation-Basel
Fermentation-Basel BIOTECHNOLOGY & APPLIED MICROBIOLOGY-
CiteScore
3.80
自引率
18.90%
发文量
594
审稿时长
7 weeks
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