Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 57546 10.21603/2074-9414-2023-1-2415 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Resistance to Sulfur Dioxide as a Criterion for Selecting Saccharomyces cerevisiae for Organic Winemaking SO2-резистентность как критерий отбора штаммов Saccharomyces cerevisiae для органического виноделия https://orcid.org/0000-0002-5107-518X Пескова Ирина Валериевна Peskova Irina V. bioxim2012@mail.ru https://orcid.org/0000-0002-7847-1246 Танащук Татьяна Николаевна Tanashchuk Tatiana N. https://orcid.org/0000-0003-0638-9187 Остроухова Елена Викторовна Ostroukhova Elena V. https://orcid.org/0000-0002-8126-7596 Луткова Наталья Юрьевна Lutkova Nataliya Yu. https://orcid.org/0000-0001-6146-2151 Вьюгина Мария Александровна Vyugina Mariya A. Всероссийский национальный научно-исследовательский институт виноградарства и виноделия «Магарач» РАН Ялта Россия All-Russian National Research Institute of Viticulture and Wine making “Magarach” of the RAS Yalta Russian Federation Всероссийский национальный научно-исследовательский институт виноградарства и виноделия «Магарач» РАН Ялта Россия All-Russian National Research Institute of Viticulture and Wine making “Magarach” of the RAS Yalta Russian Federation Всероссийский национальный научно-исследовательский институт виноградарства и виноделия «Магарач» РАН Ялта Россия All-Russian National Research Institute of Viticulture and Wine making “Magarach” of the RAS Yalta Russian Federation Всероссийский национальный научно-исследовательский институт виноградарства и виноделия «Магарач» РАН Ялта Россия All-Russian National Research Institute of Viticulture and Wine making “Magarach” of the RAS Yalta Russian Federation Всероссийский национальный научно-исследовательский институт виноградарства и виноделия «Магарач» РАН Ялта Россия All-Russian National Research Institute of Viticulture and Wine making “Magarach” of the RAS Yalta Russian Federation 27 03 2023 27 03 2023 53 1 60 68 05 07 2022 06 09 2022 https://fptt.ru/en/issues/21374/21388/

Диоксид серы, используемый в виноделии как консервант и антиоксидант, негативно влияет на здоровье человека. Снижение доз диоксида серы возможно путем применения дрожжей с хорошей бродильной активностью, доминирующих при инокуляции в сусло, и низкой способностью синтезировать SO2 и SO2-связывающие вещества. Последнее связано с механизмами детоксикации SO2 дрожжами. Цель работы – изучение взаимосвязи устойчивости дрожжей к диоксиду серы и их способности синтезировать SO2 и ацетальдегид в процессе роста. Исследовали 17 штаммов дрожжей рода Saccharomyces. Культивирование дрожжей осуществляли на установке CGQ на виноградном сусле до достижения стационарной фазы роста. Концентрацию диоксида серы определяли титриметрическим методом, альдегидов – бисульфитным, сульфитоустойчивость дрожжей – по ростовой реакции на SO2 по технологии CGQ. Установлено, что штаммы различались по степени SO2-резистентности, оцениваемой по увеличению продолжительности лаг-фазы в присутствии (100 мг/дм3) диоксида серы: первая группа (чувствительные) – 8 ч и более, вторая – 2–6 ч, третья (устойчивые) – без изменения. Выявлено (Wilks L = 0,228, α = 0,05), что в среде без SO2 чувствительные культуры отличались наибольшим значением минимального времени генерации в экспоненциальной фазе роста (5,3 ± 2,1 ч), устойчивые – наибольшим синтезом ацетальдегида (54,7 ± 11,1 мг/дм3) и диоксида серы (21,0 ± 10,3 мг/дм3), культуры второй группы – наименьшим содержанием в среде связанных форм SO2 (10,9 ± 4,2 мг/дм3), занимая по остальным показателям промежуточное положение. В работе была показана возможность использования длительности адаптации дрожжей к SO2 для первичного отбора культур в эковиноделии. По совокупности физиологических и биохимических особенностей выделили перспективные культуры: из третьей группы – для производства вин с пониженным содержанием SO2, из второй – органических вин. Продолжение исследования направлено на расширение спектра штаммов дрожжей и уточнение диапазонов показателей для эффективного включения культур в виноделие.

Sulfur dioxide is a popular conserving agent and antioxidant in winemaking. Unfortunately, it is bad for human health. Some yeast strains can reduce the dose of sulfur dioxide. Such yeasts should have good fermentation activity and dominate when inoculated into grape must. In addition, it should not synthesize sulfur dioxide and SO2-binding substances. The synthesis of sulfur dioxide and carbonyl compounds by yeast is related to the mechanisms of sulfur dioxide detoxification. The research objective was to study the relationship between the resistance of yeast to sulfur dioxide and its ability to synthesize sulfur dioxide and acetaldehyde during growth. The study featured 17 yeast strains of the genus Saccharomyces. The yeasts were cultivated on grape must in a CGQ device until the stationary growth phase. The concentration of free and bound forms of sulfur dioxide was determined by titration, while that of aldehydes was determined by bisulfite method. The sulfite resistance of strains was measured ¬¬by the growth response of yeast cells to sulfur dioxide using CGQ technology. Yeast strains differed in the degree of sulfur dioxide resistance. The samples were divided according to the increase in the lag phase time: by ≥ 8 h (sensitive), by 2–6 h, without changes (resistant). At Wilks L = 0.228 and α = 0.05, the sensitive cultures in a SO2-free medium had the highest value of minimal generation time in the exponential growth phase (5.3 ± 2.1 h). The resistant samples demonstrated the highest synthesis of acetaldehyde (54.7 ± 11.1 mg/L) and sulfur dioxide (21.0 ± 10.3 mg/L). The second group cultures had the lowest content of SO2-bound forms in the medium (10.9 ± 4.2 mg/L) and were in an interposition in terms of other indicators. The time it takes a yeast strain to adapt to sulfur dioxide can be used as a parameter for the primary culture selection in eco-winemaking. According to the physiological and biochemical profile, the resistant strains can be recommended for the production of SO2-low wines, while the samples from the second test group proved optimal for organic wines. Further research will expand the range of yeast strains and their indicators.

 Дрожжи CGQ технология лаг-фаза генерация синтез ацетальдегид диоксид серы эковиноделие Yeasts CGQ technology lag phase generation synthesis acetaldehyde sulfur dioxide eco-winemaking Работа выполнена на базе Всероссийского национального научно-исследовательского института виноградарства и виноделия «Магарач» РАН (ВННИИВиВ «Магарач» РАН) в рамках Государственного задания № 0833-2019-0022. The research was performed on the premises of the All-Russian National Research Institute of Viticulture and Winemaking “Magarach” of the RAS (“Magarach”), public assignment No. 0833-2019-022.

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