Fermentation behaviour and metabolic interactions of multistarter wine yeast fermentations

被引:277
作者
Ciani, M [1 ]
Beco, L [1 ]
Comitini, F [1 ]
机构
[1] Univ Politecn Marche, Dipartimento Sci Alimenti, I-60121 Ancona, Italy
关键词
wine; fermentation; analytical profile; Hanseniaspora uvarum; Torulaspora delbrueckii; Kluyveromyces thermotolerans;
D O I
10.1016/j.ijfoodmicro.2005.11.012
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Multistarter fermentations of Hanseniaspora uvarum, Toritlaspora delbriteckii and Klityveromyces thermotolerans together with Saccharomyces cerevisiae were studied. In grape musts with a high sugar content, mixed trials showed a fermentation behaviour and analytical profiles of wines comparable to or better than those exhibited by a pure culture of S. cerevisiae. Sequential trials of T delbrueckii and K. thermotolerans revealed a sluggish fermentation, while those of H. uvarum exhibited an unacceptable increase in ethyl acetate content (175 ml l(-1)). A low fermentation temperature (15 degrees C) of multistarter trials of H. tivartini resulted in a stuck fermentation that was not due to a deficiency of assimilable nitrogenous compounds since lower amounts of these compounds were used. Sequential fermentation carried out by H. uvarum at 15 degrees C confirmed the high production of ethyl acetate. The persistence and level of non-Saccharomyces yeasts during multistarter fermentations under stress conditions (high ethanol content and/or low temperature) can cause stuck fermentations. (c) 2006 Elsevier B.V All rights reserved.
引用
收藏
页码:239 / 245
页数:7
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