Inoculation of Treixadura musts with autochthonous Saccharomyces cerevisiae strains: Fermentative performance and influence on the wine characteristics
Inoculation of Treixadura musts with autochthonous Saccharomyces cerevisiae strains: Fermentative performance and influence on the wine characteristics
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DOI：
10.1177/1082013212442193
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发表时间：
2013-04-01
影响因子：
2.3
通讯作者：
Orriols, Ignacio
中科院分区：
文献类型：
--
作者：
Blanco, Pilar;Manuel Miras-Avalos, Jose;Orriols, Ignacio
研究了5株本土酿酒酵母（XG1、XG2、XG3、XG4和XG5）的发酵能力及其对Treixadura葡萄酒化学成分和感官特性的影响。接种菌株成功地引导并完成了发酵。不同酵母酿造的葡萄酒在总酸度和挥发性酸度方面存在显著差异。在挥发性化合物方面，不同的葡萄酒在乙酸酯、乙酯、乙醇、1-己醇和脂肪酸方面存在显著差异。通过主成分分析，将自然发酵葡萄酒与XG3和XG4酵母酿造的葡萄酒区分开来。化学成分影响葡萄酒的感官特性，特别是在嗅觉层面。果香的不同内涵主要取决于品种。来自XG4菌株的葡萄酒最受小组成员的赞赏。我们的研究结果证实，本地酿酒葡萄球菌菌株在酿酒中是有用的工具，因为它们可以从给定的品种中获得独特的葡萄酒。
The fermentative ability of five autochthonous Saccharomyces cerevisiae strains (XG1, XG2, XG3, XG4 and XG5) and their influence on the chemical composition and sensory properties of Treixadura wines were evaluated. The inoculated strains have successfully led and completed the fermentations. Wines obtained from different yeasts showed significant differences in total and volatile acidity. Regarding volatile compounds, significant differences among wines were found for acetates, ethyl esters, acetoin, 1-hexanol, and fatty acids. Wines from spontaneous fermentation and those made with yeasts XG3 and XG4 were clearly separated through principal component analysis. Chemical composition influenced sensory properties of wines, especially at the olfactory level. Different connotations of fruity notes predominated depending on the strain. The wine from strain XG4 was the most appreciated by panelists. Our results confirmed that autochthonous S. cerevisiae strains are useful tools in winemaking because they allow obtaining singular wines from a given variety.