کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4366589 1616578 2015 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content
ترجمه فارسی عنوان
استفاده از مخمرهای غیر ساکارامایسس در تخمیر با هوادهی محدود به عنوان یک استراتژی برای تولید شراب با کاهش محتوای الکل
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


• Non-Saccharomyces isolates evaluated with limited aeration to produce less ethanol.
• T. delbrueckii AWRI1152 and Z. bailii AWRI1578 showed potential for reducing ethanol.
• Ethanol concentration reductions between 1.5% and 2.0% (v/v) were found.
• Non-Saccharomyces yeasts showed potential to reduce wine alcohol with limited aeration.

High alcohol concentrations reduce the complexity of wine sensory properties. In addition, health and economic drivers have the wine industry actively seeking technologies that facilitate the production of wines with lower alcohol content. One of the simplest approaches to achieve this aim would be the use of wine yeast strains which are less efficient at transforming grape sugars into ethanol, however commercially available wine yeasts produce very similar ethanol yields. Non-conventional yeast, in particular non-Saccharomyces species, have shown potential for producing wines with lower alcohol content. These yeasts are naturally present in the early stages of fermentation but in general are not capable of completing alcoholic fermentation. We have evaluated 48 non-Saccharomyces isolates to identify strains that, with limited aeration and in sequential inoculation regimes with S. cerevisiae, could be used for the production of wine with lower ethanol concentration. Two of these, Torulaspora delbrueckii AWRI1152 and Zygosaccharomyces bailii AWRI1578, enabled the production of wine with reduced ethanol concentration under limited aerobic conditions. Depending on the aeration regime T. delbrueckii AWRI1152 and Z. bailii AWRI1578 showed a reduction in ethanol concentration of 1.5% (v/v) and 2.0% (v/v) respectively, compared to the S. cerevisiae anaerobic control.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Food Microbiology - Volume 205, 16 July 2015, Pages 7–15
نویسندگان
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