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Nicht-Saccharomyces-Hefen in der Weinherstellung
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ISBN10: 6139706793
ISBN13: 9786139706792
Publisher: Verlag Unser Wissen
Published: Sep 18 2025
Pages: 76
Weight: 0.25
Height: 0.18 Width: 6.00 Depth: 9.00
Language: German
ISBN13: 9786139706792
Publisher: Verlag Unser Wissen
Published: Sep 18 2025
Pages: 76
Weight: 0.25
Height: 0.18 Width: 6.00 Depth: 9.00
Language: German
Weinfermentationen, die nach traditionellen Methoden (ohne Beimpfung) durchgeführt werden, sind nicht das Ergebnis der Wirkung einer einzigen Hefeart oder eines einzigen Hefestamms. Vielmehr sind die Endprodukte das Ergebnis der kombinierten Wirkung mehrerer Hefearten, die während des gesamten Fermentationsprozesses nacheinander wachsen. Einige Studien haben die Isolierung und Identifizierung von Hefen von der Oberfläche von Trauben beschrieben, und quantitative Daten zur Ökologie von Traubenhefen haben ergeben, dass der Isolierungsprozess der gesamten Hefepopulation von den Trauben komplex ist und von vielen Faktoren abhängt. Die Gärung wird durch das Wachstum verschiedener Arten von Candida, Debaryomyces, Hanseniaspora, Hansenula, Kloeckera, Metschnikowia, Pichia und Torulaspora ausgelöst. Ihr Wachstum beschränkt sich in der Regel auf die ersten zwei oder drei Tage der Gärung, danach sterben sie ab. Anschlie end übernehmen die am stärksten gärenden und ethanolverträglicheren Arten von Saccharomyces die Gärung. Es wird angenommen, dass während der ersten Phase der Gärung schwach gärende Hefen einige wichtige Reaktionen im Most hervorrufen, die den endgültigen Geschmack der Weine verbessern.
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