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001-es BibID:	BIBFORM070339
Első szerző:	Gangl, Helmut
Cím:	Influence of artificial interspecies yeast hybrids and their F1 offspring on the aroma profile of wine / Helmut Gangl, Wolfgang Tiefenbrunner, Walter P. Pfliegler, Matthias Sipiczki, Gerhard Leitner, Gabriele Tscheik, Ksenija Lopandic
Dátum:	2017
ISSN:	0250-4944
Megjegyzések:	In the present study we describe the fermentation characteristics of some novel, artifi cial yeast hybrids of three Saccharomycesspecies, two of them (S. cerevisiae and S. uvarum) adapted to high osmotic, high alcohol conditions. Th enon-commercial parental strains, hybrids (S. cerevisiae x S. uvarum, S. cerevisiae x S. kudriavzevii, S. kudriavzevii x S.uvarum) and meiotic segregants (F1 off spring) were utilized for fermentation of high- and low-osmotic grape juice,the dynamics of which was observed and the aroma profi le of all resulting wines was compared to discover whethersome of the hybrids or segregants have favourable properties concerning wine fl avour and taste. The analyzed artifi cialhybrids of the Saccharomyces yeast strains had promising properties for production of high-quality wine: good glucoseand fructose utilization even under high-alcohol conditions, high fermentation rates and generally a pronounced metabolicpower. Th e latt er is precondition to high-level aroma constituent generation during fermentation. Dependingon osmotic stress aroma profi les were very diverse but hybrids outperformed their parental yeast strains under bothconditions, probably because they could use more metabolic pathways and maybe produced even more enzymes andto a higher quantity. Th is may hold for some of the segregants, too, which reached a high quality level concerning wineproduction. Genetic similarity patt ern of the hybrids was not resembled by the one of wine characters (fermentationdynamics and aroma profi le), the main reason of the discrepancy is the higher metabolic power of hybrids.
Tárgyszavak:	Természettudományok Biológiai tudományok idegen nyelvű folyóiratközlemény külföldi lapban Saccharomyces cerevisiae Saccharomyces uvarum Saccharomyces kudriavzevii artifi cial hybrids segregants hybrid evolution juice, wine aroma profile
Megjelenés:	Mitteilungen Klosterneuburg 67 (2017), p. 68-83. -
További szerzők:	Tiefenbrunner, Wolfgang Pfliegler Valter Péter (1986-) (molekuláris biológus) Sipiczki Mátyás (1948-) (biológus) Leitner, Gerhard Tscheik, Gabriele Lopandic, Ksenija
Internet cím:	Szerző által megadott URL Intézményi repozitóriumban (DEA) tárolt változat
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