科研之友
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摘要
In the present study we describe the fermentation characteristics of some novel, artificial yeast hybrids of three Saccharomyces species, two of them (S. cerevisiae and S. uvarum) adapted to high osmotic, high alcohol conditions. The non-commercial parental strains, hybrids (S. cerevisiae x S. uvarum, S. cerevisiae x S. kudriavzevii, S. kudriavzevii x S. uvarum) and meiotic segregants (F1 offspring) were utilized for fermentation of high- and low-osmotic grape juice, the dynamics of which was observed and the aroma profile of all resulting wines was compared to discover whether some of the hybrids or segregants have favourable properties concerning wine flavour and taste. The analyzed artificial hybrids of the Saccharomyces yeast strains had promising properties for production of high-quality wine: good glucose and fructose utilization even under high-alcohol conditions, high fermentation rates and generally a pronounced metabolic power. The latter is precondition to high-level aroma constituent generation during fermentation. Depending on osmotic stress aroma profiles were very diverse but hybrids outperformed their parental yeast strains under both conditions, probably because they could use more metabolic pathways and maybe produced even more enzymes and to a higher quantity. This may hold for some of the segregants, too, which reached a high quality level concerning wine production. Genetic similarity pattern of the hybrids was not resembled by the one of wine characters (fermentation dynamics and aroma profile), the main reason of the discrepancy is the higher metabolic power of hybrids.
- 出版日期2017
