Impact of Yeast Strain on Ester Levels and Fruity Aroma Persistence during Aging of Bordeaux Red Wines
Impact of Yeast Strain on Ester Levels and Fruity Aroma Persistence during Aging of Bordeaux Red Wines
复制标题
DOI：
10.1021/jf500707e
复制
发表时间：
2014-06-11
影响因子：
6.1
通讯作者：
de Revel, Gilles
中科院分区：
文献类型：
--
作者：
Gammacurta, Marine;Marchand, Stephanie;de Revel, Gilles
采用感官和分析相结合的方法研究了酵母菌和乳酸菌对红葡萄酒果香的影响。四种不同的波尔多红葡萄酒的酯组成进行了定量HS-SPME-GC/MS。这些葡萄酒，用选定的酵母和细菌菌株，在酒精发酵结束时进行了研究，并定期，直到12个月的老化，在2011年和2012年的葡萄酒。葡萄酒的感官分析后3个月和12个月的老化显示显着差异方面的酵母菌株。细菌似乎只有轻微的影响，芳香档案的变化。酯的水平受到酵母菌株的强烈影响，而受苹果酸-乳酸发酵和老化的影响很小。感官数据和酯配置文件之间的差异和相似之处进行了讨论。这项研究强调了酵母菌株在红葡萄酒酿造中的重要性。尽管在酒精发酵后还有其他的酿造步骤，它们的感官影响仍然存在。
The impact of yeast and lactic acid bacteria strains on the fruity aroma of red wines was investigated by sensory and analytical strategies. The ester composition of four different Bordeaux red wines was quantified by HS-SPME-GC/MS. These wines, made with selected yeast and bacteria strains, were investigated at the end of alcoholic fermentation and regularly until 12 months of aging, during 2011 and 2012 vintages. Sensory analyses of wines after 3 and 12 months of aging revealed significant differences with regard to yeast strains. Bacteria seemed to have only a slight impact on changes in aromatic profile. Ester levels were strongly influenced by yeast strain and very little affected by malolactic fermentation and aging. Differences and similarities between sensory data and ester profile are discussed. This study highlights the importance of yeast strains in red winemaking. Their sensory impact remains despite the other vinification steps after alcoholic fermentation.