{"title":"delbrueckii Torulaspora对酒球菌菌群的调节及其对苹果酸乳酸发酵的影响","authors":"A. Balmaseda, N. Rozès, A. Bordons, C. Reguant","doi":"10.1111/ajgw.12526","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <h3> Background and Aims</h3>\n \n <p><i>Torulaspora delbrueckii</i> is being used increasingly as a starter for alcoholic fermentation (AF) because of its chemical modulation of wine. Previous studies on this yeast in a natural must have shown a different <i>Oenococcus oeni</i> population by the end of MLF. In this study we aim to evaluate this aspect in a defined <i>O. oeni</i> strain consortium in a sterile grape must during winemaking.</p>\n </section>\n \n <section>\n \n <h3> Methods and Results</h3>\n \n <p>Before commencing AF with either <i>S. cerevisiae</i> or both <i>T. delbrueckii</i> and <i>S. cerevisiae</i>, the must was inoculated with a defined population of <i>O. oeni</i> strains. The use of <i>T. delbrueckii</i> determined the bacterial population at the end of MLF. Also, the inoculation of a selected strain after AF produced wines with different chemical composition to those fermented with the initial bacterial community.</p>\n </section>\n \n <section>\n \n <h3> Conclusions</h3>\n \n <p>Different yeast inoculation strategies modulate the <i>O. oeni</i> population, and this has an impact on the chemical composition of the wines. Moreover, the inoculation of a small <i>O. oeni</i> population in must leads to a process similar to spontaneous MLF.</p>\n </section>\n \n <section>\n \n <h3> Significance of the Study</h3>\n \n <p><i>Torulaspora delbrueckii</i> can be used as a tool to modulate the <i>O. oeni</i> population and enhance the aromas related to MLF.</p>\n </section>\n </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":null,"pages":null},"PeriodicalIF":2.5000,"publicationDate":"2021-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12526","citationCount":"4","resultStr":"{\"title\":\"Modulation of a defined community of Oenococcus oeni strains by Torulaspora delbrueckii and its impact on malolactic fermentation\",\"authors\":\"A. Balmaseda, N. Rozès, A. Bordons, C. Reguant\",\"doi\":\"10.1111/ajgw.12526\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n \\n <section>\\n \\n <h3> Background and Aims</h3>\\n \\n <p><i>Torulaspora delbrueckii</i> is being used increasingly as a starter for alcoholic fermentation (AF) because of its chemical modulation of wine. Previous studies on this yeast in a natural must have shown a different <i>Oenococcus oeni</i> population by the end of MLF. In this study we aim to evaluate this aspect in a defined <i>O. oeni</i> strain consortium in a sterile grape must during winemaking.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Methods and Results</h3>\\n \\n <p>Before commencing AF with either <i>S. cerevisiae</i> or both <i>T. delbrueckii</i> and <i>S. cerevisiae</i>, the must was inoculated with a defined population of <i>O. oeni</i> strains. The use of <i>T. delbrueckii</i> determined the bacterial population at the end of MLF. Also, the inoculation of a selected strain after AF produced wines with different chemical composition to those fermented with the initial bacterial community.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Conclusions</h3>\\n \\n <p>Different yeast inoculation strategies modulate the <i>O. oeni</i> population, and this has an impact on the chemical composition of the wines. Moreover, the inoculation of a small <i>O. oeni</i> population in must leads to a process similar to spontaneous MLF.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Significance of the Study</h3>\\n \\n <p><i>Torulaspora delbrueckii</i> can be used as a tool to modulate the <i>O. oeni</i> population and enhance the aromas related to MLF.</p>\\n </section>\\n </div>\",\"PeriodicalId\":8582,\"journal\":{\"name\":\"Australian Journal of Grape and Wine Research\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.5000,\"publicationDate\":\"2021-11-09\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12526\",\"citationCount\":\"4\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Australian Journal of Grape and Wine Research\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/ajgw.12526\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Australian Journal of Grape and Wine Research","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/ajgw.12526","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Modulation of a defined community of Oenococcus oeni strains by Torulaspora delbrueckii and its impact on malolactic fermentation
Background and Aims
Torulaspora delbrueckii is being used increasingly as a starter for alcoholic fermentation (AF) because of its chemical modulation of wine. Previous studies on this yeast in a natural must have shown a different Oenococcus oeni population by the end of MLF. In this study we aim to evaluate this aspect in a defined O. oeni strain consortium in a sterile grape must during winemaking.
Methods and Results
Before commencing AF with either S. cerevisiae or both T. delbrueckii and S. cerevisiae, the must was inoculated with a defined population of O. oeni strains. The use of T. delbrueckii determined the bacterial population at the end of MLF. Also, the inoculation of a selected strain after AF produced wines with different chemical composition to those fermented with the initial bacterial community.
Conclusions
Different yeast inoculation strategies modulate the O. oeni population, and this has an impact on the chemical composition of the wines. Moreover, the inoculation of a small O. oeni population in must leads to a process similar to spontaneous MLF.
Significance of the Study
Torulaspora delbrueckii can be used as a tool to modulate the O. oeni population and enhance the aromas related to MLF.
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.
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