Volatile profile of white wines fermented with sequential inoculation of Starmerella bacillaris and Saccharomyces cerevisiae
Volatile profile of white wines fermented with sequential inoculation of Starmerella bacillaris and Saccharomyces cerevisiae
复制标题
DOI：
10.1016/j.foodchem.2018.03.018
复制
发表时间：
2018-08-15
期刊：
影响因子：
8.8
通讯作者：
Cocolin, Luca
中科院分区：
文献类型：
--
作者：
Englezos, Vasileios;Rantsiou, Kalliopi;Cocolin, Luca
芽孢杆菌和酿酒酵母的混合发酵通过调节酿酒学感兴趣的各种代谢物来影响葡萄酒的化学成分。目前的研究旨在阐明上述物种的连续接种对白葡萄酒生产的影响，特别是对霞多丽、麝香、雷司令和长相思葡萄酒的化学和芳香特征的影响。发酵后的葡萄酒之间的可滴定酸度和甘油含量表现出明显的差异。对于挥发性化合物，混合发酵导致总酯的减少，包括乙酸乙酯，这是导致葡萄酒变质的化合物。然而，通过混合培养物发酵的长相思葡萄酒含有明显更高水平的酯和硫醇，这两者都与积极的感官属性相关。这些发现表明，顺序接种在影响和调节白葡萄酒的化学和芳香特征方面具有巨大的潜力，特别是那些用长相思葡萄酿造的白葡萄酒。
Mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae affect the chemical composition of wines, by modulating various metabolites of oenological interest. The current study was carried out to elucidate the effect of sequential inoculation of the above mentioned species on the production of white wines, especially on the chemical and aromatic characteristics of Chardonnay, Muscat, Riesling and Sauvignon blanc wines. Titratable acidity and glycerol content exhibited evident differences among the wines after fermentation. For volatile compounds, mixed fermentations led to a reduction of the total esters, including ethyl acetate, which is a compound responsible for wine deterioration. However, Sauvignon blanc wines fermented by mixed cultures contained significantly higher levels of esters and thiols, both associated with positive sensory attributes. These findings suggest that sequential inoculations possess great potential in affecting and modulating the chemical and aromatic profile of white wines, especially those produced from Sauvignon blanc grapes.