Volatile compounds contribution of Hanseniaspora guilliermondii and Hanseniaspora uvarum during red wine vinifications
Volatile compounds contribution of Hanseniaspora guilliermondii and Hanseniaspora uvarum during red wine vinifications
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DOI：
10.1016/j.foodcont.2010.07.025
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发表时间：
2011-05-01
期刊：
影响因子：
6
通讯作者：
Vasconcelos, I.
中科院分区：
文献类型：
--
作者：
Moreira, N.;Pina, C.;Vasconcelos, I.
本工作旨在研究一种非酵母菌对红葡萄酒中高级醇、酯、脂肪酸和重硫化合物组成的影响。对红葡萄进行了100I的酿造，并与自然发酵进行了比较。在两种发酵过程中都观察到了蜂状酵母菌的存在，然而，从自发发酵中分离到的唯一蜂状酵母是uvarum。在酒精浓度达到6%(v/v)之前，针状酵母菌在发酵过程中占主导地位，在酒精浓度为12.5%(v/v)时，它一直保持在相当高的水平。葡萄必须接种Guilliermondii，葡萄酒中正丙醇、2-苯乙酸乙酯和3-甲硫基丙酸的浓度高于自然发酵的葡萄酒，而己酸乙酯、戊酸、游离脂肪酸、2-甲基四氢硫酚-3-酮和醋酸-3-甲硫基丙酯的含量低于自然发酵的葡萄酒。本研究表明，在葡萄发酵中使用特定的蜂状酵母菌可以生产出不同化学成分的葡萄酒，强调了汉逊孢子菌酵母作为酿酒酵母混合发酵剂在酿酒中的重要性。(C)2010爱思唯尔有限公司。保留所有权利。
This work aims to investigate the contribution of a selected non-Saccharomyces yeast species, Hanseniaspora guilliermondii, to higher alcohols, esters, fatty acids and heavy sulphur compounds composition of red wine. Red grape must vinifications of 100 I were performed and an inoculated fermentation with H. guilliermondii was compared to a spontaneous fermentation. The presence of apiculate yeasts was observed in both fermentations: however, Hanseniaspora uvarum was the only apiculate yeast isolated from the spontaneous fermentation. Apiculate yeasts dominated the fermentation until an ethanol concentration of 6% (v/v) was attained and remained in considerable high levels for an ethanol concentration of 12.5% (v/v). The grape must inoculated with H. guilliermondii led to the production of wine with higher concentrations of 1-propanol, 2-phenylethyl acetate and 3-(methylthio)propionic acid, and lower amounts of ethyl hexanoate, pentanoic acid, free fatty acids, 2-methyltetrahydrothiophen-3-one and acetic acid-3-(methylthio)propyl ester, than wine resulting from the spontaneous fermentation. The present study shows that the use of specific apiculate yeasts in grape must fermentations may lead to the production of wines with different chemical profiles, emphasising the importance of Hanseniaspora yeasts as mixed starter cultures with Saccharomyces cerevisiae, in winemaking. (C) 2010 Elsevier Ltd. All rights reserved.