グリコシダーゼ活性の増加は、P. fermentansと高拮抗性S. cerevisiaeの混合発酵におけるワインの品種香の生産を改善した

Increased glycosidase activities improved the production of wine varietal odorants in mixed fermentation of P. fermentans and high antagonistic S. cerevisiae.

• Na Li
• Qian-Qian Wang
• Yin-Hu Xu
• Ai-Hua Li
• Yong-Sheng Tao

抄録

選りすぐりのPichia fermentans株を合成果汁と実果汁に、拮抗活性の異なるS. cerevisiae株を1:1の割合で同時かつ逐次接種し、品種臭とグリコシダーゼ活性の相関を観察した。比較のために純粋なS. cerevisiae株を用いて発酵させたものを用いた。酵母バイオマスとグリコシダーゼ活性をモニターし、発酵中にHS-SPME-GC/MSを用いて品種臭を検出した。最終的なワインの香りの属性は、訓練を受けたパネラーによって分析された。その結果、拮抗性の高いS. cerevisiaeとの共接種では、他の菌よりも高いグリコシダーゼ活性が得られることが示された。ピアソン相関分析の結果、発酵中のグリコシダーゼ活性と酵母のバイオマスは正の関係にあることが示された。グリコシダーゼ活性の増加は，テルペンやC-ノリコプレノイドの生産量が増加し，C化合物の含有量が減少した主な理由であり，高拮抗性S. cerevisiae群の最終的なワインサンプルでは，優れたフルーティさとフローラルなアロマが得られた。

A selected Pichia fermentans strain was simultaneously and sequentially inoculated in synthetic and real juice with S. cerevisiae strains of different antagonistic activities in a ratio 1:1 to observe the correlation between varietal odorants and glycosidase activities. Fermentations using pure S. cerevisiae strains were used for comparison. Yeast biomass and glycosidase activities were monitored, varietal odorants were detected using HS-SPME-GC/MS during fermentation. The final wine aroma attributes were analyzed by trained panelists. Results showed that co-inoculation with high antagonistic S. cerevisiae resulted in higher glycosidase activities than others. Pearson correlation analysis indicated that yeast biomass was positively related to glycosidase activities during fermentation. The increase in glycosidase activities was the main reason for the higher production of terpenes and C-norisoprenoids, and for the lower C compound content, which lead to superior fruity and floral aromas in the final wine samples of the high antagonistic S. cerevisiae group.

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