Sử dụng nấm men không truyền thống cải thiện hồ sơ hương vị rượu của Ribolla Gialla

Oxford University Press (OUP) - Tập 42 - Trang 997-1010 - 2015
Sofia Dashko1,2, Nerve Zhou2, Tinkara Tinta3, Paolo Sivilotti1, Melita Sternad Lemut1, Kajetan Trost1,4, Amparo Gamero5, Teun Boekhout6, Lorena Butinar1, Urska Vrhovsek4, Jure Piskur1,2
1University of Nova Gorica, Vipava, Slovenia
2Lund University, Lund, Sweden
3National Institute of Biology, Marine Biology Station, Piran, Slovenia
4Fondazione Edmund Mach, San Michele all’Adige, Italy
5NIZO Food Research BV, Ede, The Netherlands
6CBS-KNAW Fungal Biodiversity Centre, Utrecht, The Netherlands

Tóm tắt

Sở thích của người tiêu dùng về rượu vang đang thay đổi nhanh chóng theo hướng các hương vị và khẩu vị kỳ lạ. Trong nghiên cứu này, chúng tôi đã thử nghiệm năm giống nấm men không truyền thống để đánh giá khả năng cải thiện chất lượng rượu vang Ribolla Gialla. Các giống nấm men này đã được lựa chọn trước đó từ nhiều nấm men có tiềm năng sản xuất thực phẩm. Việc lên men liên tiếp nước nho Ribolla Gialla với sự bổ sung giống nấm men công nghiệp Saccharomyces cerevisiae T73 Lalvin đã được tiến hành. Zygosaccharomyces kombuchaensis CBS8849 và Kazachstania gamospora CBS10400 đã thể hiện những thuộc tính cảm quan tích cực và động lực lên men thích hợp, tiêu thụ đường nhanh và khả năng tương thích với giống nấm men công nghiệp. Đồng thời, Torulaspora microellipsoides CBS6641, Dekkera bruxellensis CBS2796 và Dekkera anomala CBS77 không thích hợp cho sản xuất rượu vì động lực lên men kém, tiêu thụ đường không hiệu quả và mức sản xuất ethanol cũng như những khuyết điểm cảm quan lớn. Do đó, chúng tôi đã chọn giống nấm K. gamospora và Z. kombuchaensis đã cải thiện đáng kể hương vị đơn điệu thông thường của rượu Ribolla bằng cách cung cấp thêm sự phức tạp về hương liệu một cách có kiểm soát và có thể tái lập.

Từ khóa

#rượu vang #nấm men không truyền thống #Ribolla Gialla #hương vị #chất lượng rượu

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