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Drożdże inne niż Saccharomyces w produkcji wina
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ISBN10: 6139743877
ISBN13: 9786139743872
Publisher: Wydawnictwo Nasza Wiedza
Published: Sep 18 2025
Pages: 76
Weight: 0.25
Height: 0.18 Width: 6.00 Depth: 9.00
Language: Polish
ISBN13: 9786139743872
Publisher: Wydawnictwo Nasza Wiedza
Published: Sep 18 2025
Pages: 76
Weight: 0.25
Height: 0.18 Width: 6.00 Depth: 9.00
Language: Polish
Fermentacja wina, przeprowadzana tradycyjnymi metodami (bez zaszczepiania), nie jest wynikiem dzialania jednego gatunku lub jednego szczepu drożdży. Produkty końcowe są raczej wynikiem polączonego dzialania kilku gatunków drożdży, które rosną kolejno w trakcie procesu fermentacji. W niektórych badaniach opisano izolację i identyfikację drożdży z powierzchni winogron, a dane ilościowe dotyczące ekologii drożdży winogronowych pozwolily stwierdzic, że proces izolacji calej populacji drożdży z winogron jest zlożony i zależy od wielu czynników. Fermentację inicjuje wzrost różnych gatunków Candida, Debaryomyces, Hanseniaspora, Hansenula, Kloeckera, Metschnikowia, Pichia i Torulaspora. Ich wzrost jest zazwyczaj ograniczony do pierwszych dwóch lub trzech dni fermentacji, po czym giną. Następnie fermentację przejmują gatunki Saccharomyces, które fermentują najsilniej i są bardziej odporne na etanol. Uważa się, że podczas pierwszego etapu fermentacji drożdże o niskiej fermentacyjności wywolują w moszczu pewne ważne reakcje, które poprawiają ostateczny smak win.
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