Effect of Yeast Strain and Supplementation with Inactive Yeast during Alcoholic Fermentation on Wine Polysaccharides

被引：14

作者：

Gonzalez-Royo, Elena ^{[1
]}

Urtasun, Andoni ^{[1
]}

Gil, Mariona ^{[1
]}

Kontoudakis, Nikolaos ^{[1
]}

Esteruelas, Mireia ^{[1
]}

Fort, Francesca ^{[1
]}

Miquel Canals, Joan ^{[1
]}

Zamora, Fernando ^{[1
]}

机构：

[1] Univ Rovira & Virgili, Fac Enol Tarragona, Dept Bioquim & Biotecnol, E-43007 Tarragona, Spain

来源：

AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE | 2013年 / 64卷 / 02期

关键词：

wine; polysaccharides; yeasts; inactive yeasts; alcoholic fermentation; SACCHAROMYCES-CEREVISIAE; PROTEIN HAZE; RED WINE; PECTIC POLYSACCHARIDES; MACERATION ENZYMES; CONDENSED TANNINS; CELL-WALLS; GRAPE; MANNOPROTEINS; LEES;

D O I：

10.5344/ajev.2012.12071

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Polysaccharides appear to exert some sort of positive sensory effect on wine composition. For this reason, attempts have been made to increase their concentration by strategies such as the use of yeast strains with a greater capacity for releasing polysaccharides and supplementation with inactive yeast pretreated to favor the release of polysaccharides. The aim of this study was to determine whether these new strategies are useful for enriching the polysaccharides in red wines. Our results confirm that both strategies provide wines with higher polysaccharide concentrations. Wines fermented with a high polysaccharide-releasing yeast strain had a 32% higher polysaccharide concentration than controls. Wines supplemented with inactive yeasts also had significant increases ( 11 to 20%) in polysaccharides.

引用

页码：268 / 273

页数：6

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