摘要
In recent years the use of inactive dry yeast (IDY) preparations such as inactive yeast, yeast autolysates, yeast extracts and yeast hulls or walls have been widely used within the oenological industry to improve either technological processes or the sensory characteristics of wines. Some of these preparations have very specific applications and there are currently many of these products in the market under different brands that promise different ways of improving wine characteristics. Nevertheless, scientific information about the chemistry beyond their use and their action mode is still scarce.
The objective of this review is to revise the different applications of specific IDY preparations in winemaking, on the basis of their action mechanisms taking into consideration the scientific information available, underlining the necessity of more scientific work in order to better characterize their chemical composition, their action mechanisms, and the establishment of better criteria for their oenological use.
摘要译文
近年来，使用非活性干酵母（IDY）制剂如无活性酵母，酵母自溶物，酵母提取物和酵母壳或壁在酿酒工业中被广泛用于改进工艺过程或葡萄酒的感官特征。这些制剂具有非常具体的应用，目前市场上有许多不同品牌的产品可以提供不同的改善葡萄酒特性的方法。尽管如此，关于化学以外的化学和行动模式的科学信息仍然很少。这次审查的目的是修改具体的IDY准备在葡萄酒酿造的不同应用，根据考虑到现有科学资料的行动机制，强调了更多科学工作的必要性，以便更好地表征其化学成分，其作用机制，并为其酿酒用途制定更好的标准。
M.ángeles Pozo-Bayón;InmaculadaAndújar-Ortiz;M. VictoriaMoreno-Arribas;. Scientific evidences beyond the application of inactive dry yeast preparations in winemaking[J]. Food Research International, 2009,42(7): 754-761