期刊
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
卷 22, 期 3, 页码 -出版社
MDPI
DOI: 10.3390/ijms22031196
关键词
Pichia kluyveri; thiols; higher alcohols; esters; fatty acids; wine; P; anomala; P; fermentans; P; guilliermondii; P; kudriavzevii; P; membranifaciens
资金
- Ossian Vides y Vinos S. L [FPA1720300120/IDI-20170703]
- Bodegas Pago de Carraovejas SLU [IDI-20180269, IDI-20140448]
- Complutense University of Madrid [PEJ-2019-AI/BIO-12459]
Non-Saccharomyces yeasts, particularly P. kluyveri, have shown promising contributions to wine quality improvement by enhancing aroma, glycerol, and ethanol yield. These yeasts increase volatile molecules such as esters and varietal thiols, enhancing the quality of specific varietal wines.
The surfaces of grapes are covered by different yeast species that are important in the first stages of the fermentation process. In recent years, non-Saccharomyces yeasts such as Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, and Pichia kluyveri have become popular with regard to winemaking and improved wine quality. For that reason, several manufacturers started to offer commercially available strains of these non-Saccharomyces species. P. kluyveri stands out, mainly due to its contribution to wine aroma, glycerol, ethanol yield, and killer factor. The metabolism of the yeast allows it to increase volatile molecules such as esters and varietal thiols (aroma-active compounds), which increase the quality of specific varietal wines or neutral ones. It is considered a low- or non-fermentative yeast, so subsequent inoculation of a more fermentative yeast such as Saccharomyces cerevisiae is indispensable to achieve a proper fermented alcohol. The impact of P. kluyveri is not limited to the grape wine industry; it has also been successfully employed in beer, cider, durian, and tequila fermentation, among others, acting as a promising tool in those fermentation processes. Although no Pichia species other than P. kluyveri is available in the regular market, several recent scientific studies show interesting improvements in some wine quality parameters such as aroma, polysaccharides, acid management, and color stability. This could motivate yeast manufacturers to develop products based on those species in the near future.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据