Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality
Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality
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DOI：
10.1007/s00253-014-6197-2
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发表时间：
2015-02-01
影响因子：
5
通讯作者：
Benito, Santiago
中科院分区：
文献类型：
--
作者：
Belda, Ignacio;Navascues, Eva;Benito, Santiago
这项工作研究了一种新的商业菌株德尔布鲁克曲霉在不同组合发酵策略下在红酒生产中的生理学。为了进行详细的比较，在整个发酵过程中对几种酵母代谢物和菌株植入进行了测量。在所有涉及德氏木霉的发酵中，乙醇浓度降低，一些苹果酸被消耗，更多的丙酮酸被释放，更少的高级醇产生。最终葡萄酒的感官特性差异很大，强调了与德尔布鲁克曲霉连续发酵的葡萄酒的结构。这些葡萄酒给人的整体印象是最大的，也是品酒师的最爱。进行了半工业分析，在更高的规模上证实了这些差异。发酵前后挥发性香气成分无明显差异。然而，在半工业化发酵中观察到了口感特性的差异，这与德氏曲霉顺序发酵的红葡萄酒中甘露糖蛋白含量的增加有关。
This work examines the physiology of a new commercial strain of Torulaspora delbrueckii in the production of red wine following different combined fermentation strategies. For a detailed comparison, several yeast metabolites and the strains implantation were measured over the entire fermentation period. In all fermentations in which T. delbrueckii was involved, the ethanol concentration was reduced; some malic acid was consumed; more pyruvic acid was released, and fewer amounts of higher alcohols were produced. The sensorial properties of final wines varied widely, emphasising the structure of wine in sequential fermentations with T. delbrueckii. These wines presented the maximum overall impression and were preferred by tasters. Semi-industrial assays were carried out confirming these differences at a higher scale. No important differences were observed in volatile aroma composition between fermentations. However, differences in mouthfeel properties were observed in semi-industrial fermentations, which were correlated with an increase in the mannoprotein content of red wines fermented sequentially with T. delbrueckii.