Effects of fermentation temperature and （发酵温度和）.pdf

International Journal of Food Microbiology 85 (2003) 127– 136 /locate/ijfoodmicro Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine ´ ´ Marıa Jesus Torija, Gemma Beltran, Maite Novo, Montse Poblet, ´ ´ ` * Jose Manuel Guillamon, Albert Mas, Nicolas Rozes ` ´ Unitat d’Enologia del Centre de Referencia de Tecnologia d’Aliments, Dept. Bioquımica i Biotecnologia, Facultat d’Enologia de Tarragona, ´ Universitat Rovira i Virgili, Ramon y Cajal, 70, 43005 Tarragona, Spain Received 27 December 2001; received in revised form 22 July 2002; accepted 27 October 2002 Abstract Low temperature alcoholic fermentations are becoming more frequent due to the wish to produce wines with more pronounced aromatic profiles. However, their biggest drawback is the high risk of stuck and sluggish fermentations. Changes in the plasma membrane composition may be an adaptive response to low temperature fermentations. The production of volatile compounds and the changes in the membrane fatty acids were determined by GC to show the degree of cell adaptation and performance at low temperatures (13 jC) taking 25 jC as reference. The tests were done in two strains of Saccharomyces cerevisiae and one strain of Saccharomyces bayanus. Low