摘要
The preparation of yeast starter culture (Pied de Cuve) for producing sparkling wine with the traditional method is a key factor for manufacturing a good Prise de mousse. In this paper, the evolution of total yeast population, its viability during Pied de Cuve preparation, and the pressure profile during the 2nd fermentation in 2 different base wines made from Bombino bianco and Chardonnay grapes were investigated using 4 different commercial active dried yeasts. The study proves that despite the initial differences observed throughout the acclimatization phase, all the tested strains showed similar results on either the total population (from 8.2 × 107 cells/mL to 1.3 × 108 cells/mL) or cellular viability (from 70% to 84%). Independently from the base wine tested, the kinetic of sugar consumption was faster during the gradual acclimatization to the alcoholic medium (phase II) and slower during the preparation of starter culture in active growth phase (phase III). During both of these phases Saccharomyces cerevisiae bayanus Vitilevure DV10® (Station œnotechnique de Champagne) proved to have a higher sugar consumption rate than the other strains. During the Prise de mousse, S. cerevisiae bayanus Lalvin EC-1118® (Lallemand) reached the maximum pressure increase within time in both base wines. Practical Application
The preparation of Pied de Cuve for 2nd fermentation is an essential phase when producing sparkling wine by traditional method. Cellular viability of yeast in Pied de Cuve is not a suitable index for estimating the duration of yeast acclimatization in base wine, whereas the kinetic of sugar consumption, which is strongly affected by yeast strain and slight changes in the base wine composition, is a useful parameter which enables us to foresee the duration of acclimatization. These observations will help us to optimize the common oenological practices during the production of sparkling wine, thus reducing production time and costs. .overlined { text-decoration: overline; } .struck { text-decoration:line-through; } .underlined { text-decoration:underline; } .doubleUnderlined { text-decoration:underline;border-bottom:1px solid #000; } View Full Article (HTML) Enhanced Article (HTML) Get PDF (768K)Get PDF (768K) More content like thisFind more content: like this articleFind more content written by: Ilaria Benucci Katia Liburdi Martina Cerreti Marco Esti All Authors
摘要译文
酵母发酵剂（皮耶代CUVE）为与传统方法生产的起泡酒的制备是制造好的PRISE德mousseIn本文的关键因素，总酵母种群的进化，皮耶代CUVE制备过程中其可行性，并从Bombino比安科和霞多丽葡萄制成2个不同的基酒第二发酵过程中的压力分布用4种不同的商业活动的干燥酵母调查研究证明，尽管整个驯化阶段观察到的初始差异，所有的试菌株表现出在任总人口相似的结果（从82脳10 SUP 7 / SUP细胞/ mL至110 SUP 8 / SUP独立地选自基酒细胞/ mL）或细胞生存力（从70％25至84％25）经过测试，在积极生长阶段的准备发酵剂培养物中，他食糖消费的动力是逐步驯化的醇类介质（二期）和较慢的速度在（第三阶段）在这两个阶段的酿酒酵母贝Vitilevure DV10的SUP庐/ SUP（站舱notechnique德香槟酒）证明具有较高的糖消耗率比其它菌株在PRISE德摩丝，Scerevisiae贝Lalvin EC-1118 SUP庐/ SUP（拉勒曼德）达到在两个基酒时间内的最大压力的增大实际应用皮耶代CUVE为第二发酵制备是一个重要的阶段生产由传统方法的起泡酒时在染色德CUVE酵母的细胞活力是未用于估计酵母驯化的持续时间在碱的酒，而糖消耗的动能的合适索引，这是很大程度上受到酵母菌株，并在基酒成分的微小变化，是它使我们能够预见驯化的时间一个有用的参数这些意见将帮助我们生产起泡酒，从而减少生产时间和成本竜verlined的{text-装修期间优化常见的酿酒做法：上划线;}竤卡车{文字装饰：线通过; }竨nderlined {文本装饰：下划线; }竏oubleUnderlined {文本装饰：下划线;下边框：1px的固体＃000;ICLE（HTML）获取PDF（768K）获取PDF（768K）更多内容，如thisFind更多的内容：像这样articleFind更多的内容写：Ilaria的Benucci卡蒂亚Liburdi玛蒂娜Cerreti马尔科·ESTI所有的著者
Ilaria Benucci, Katia Liburdi, Martina Cerreti[*] and Marco Esti. Characterization of Active Dry Wine Yeast During Starter Culture (Pied de Cuve) Preparation for Sparkling Wine Production[J]. Journal of Food Science, 2016,81(8): M2015-M2020