摘要
The performance of different selected yeast strains regarding the capacity to convert histidine into histaminol during fermentation has been described and discussed in a model grape must (Chardonnay). First, the activity of 10 commercial active dry yeast strains (ADY) in the native grape must both with and without a nitrogen supplementation has been compared. In the second set of fermentations, after selecting the four best-performing strains, their performances using four different nitrogen sources have been tested. During fermentation process it was not possible to identify a common trend. In some cases, histaminol content appeared related to the nutrient supplementation, however, in other cases a different behaviour emerged. However, as shown by the experimental evidences, among the two variables considered the nature of yeast strain was slightly prevalent.
摘要译文
不同选择的酵母菌株在发酵期间将组氨酸转化为组氨酸的能力的表现已经在模型葡萄必须（霞多丽）中被描述和讨论 首先，天然葡萄中10种商业活性干酵母菌株（ADY）的活性必须在第二组发酵过程中，选择四种表现最好的菌株后，使用四种不同氮源的性能进行了测试。在发酵过程中，不可能鉴定出一种常见的趋势 在某些情况下，组氨酸含量似乎与营养补充有关，但在其他情况下出现了不同的行为。然而，如实验证明所示，两个变量之间认为酵母菌株的性质略有普遍
Matteo Bordiga[1,*]; Raffaele Guzzon[2]; Roberto Larcher[2]; Fabiano Travaglia[1]; Marco Arlorio[1] and Jean Daniel Coïsson[1];. Influence of different commercial active dry yeasts on histaminol production during wine alcoholic fermentation[J]. International Journal of Food Science & Technology, 2017,52(6): 1333-1340