Influence of yeast inoculum (Saccharomyces cerevisiae and Torulaspora delbrueckii) on the production of rosé wines from high hydrostatic pressure-treated musts

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2025-01-08 DOI:10.1007/s00217-024-04646-1

Natalia Villar, Francisco Pérez-Nevado, Ana I. Andrés, Jesús García-Parra, Manuel Ramírez, M. Esperanza Valdés, Daniel Moreno

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Abstract

Autochthonous and mixed cultures of selected yeasts (Saccharomyces and non-Saccharomyces) are used to produce wines with unique physical, chemical, and sensory characteristics. High hydrostatic pressure (HHP) is being used in fermented beverages industries to eliminate undesired microorganisms. The aims of this study were (a) to determine the effect of HHP on a multivarietal must, (b) to analyze the effect of different yeast starter inocula (Saccharomyces cerevisiae, Torulaspora delbrueckii and a mixed culture of both yeasts) on the kinetics fermentation and the characteristics of rosé wines obtained. The HHP treatment inactivated the grape wild yeast population, modifiying the total phenolic content, the anthocyanin profile and the chromatic characteristics of treated must. Similar kinetics were observed in fermentations with S. cerevisiae (WSC), and Mix starters (WMIX); however, T. delbrueckii fermentations (WTD) were sluggish. WTD wines showed lower alcohol strength and tanins values, higher dry extract and residual sugar than WSC and WMIX wines. The following trend was observed in the values of different anthocyanin/non anthocyanin ratios WTD > WMIX > WSC; these could influence the color evolution of the wines elaborated. All wines showed similar and typical chromatic values for rosé wines; and not visual differences were perceived by the tasters. WTD showed a different taste with lower scores in acidity, bitterness and astringency. WTD could be considered a very trendy type of beverage: a sweeter, low-alcohol rosé wine, although WMIX had the highest aromatic complexity.

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精选酵母（酵母菌和非酵母菌）的自生培养物和混合培养物被用于生产具有独特物理、化学和感官特征的葡萄酒。发酵饮料行业正在使用高静水压（HHP）来消除不受欢迎的微生物。本研究的目的是：(a) 确定高静压对多种葡萄汁的影响；(b) 分析不同酵母起始接种（酿酒酵母、德尔布鲁贝克酵母和两种酵母的混合培养）对发酵动力学和桃红葡萄酒特性的影响。HHP 处理灭活了葡萄野生酵母群，改变了总酚含量、花青素含量和处理后葡萄汁的色泽特征。在使用 S. cerevisiae（WSC）和混合起始菌（WMIX）进行发酵时，也观察到了类似的动力学现象；但使用 T. delbrueckii（WTD）进行发酵时，发酵速度较慢。与 WSC 和 WMIX 相比，WTD 葡萄酒的酒精度和鞣质值较低，干浸出物和残糖较高。在不同的花青素/非花青素比例值中观察到以下趋势：WTD > WMIX > WSC；这些都会影响所酿造葡萄酒的颜色变化。所有葡萄酒都显示出类似的桃红葡萄酒的典型色值；品酒师没有感觉到视觉差异。WTD 表现出不同的口感，酸度、苦味和涩味得分较低。虽然 WMIX 的香气复杂度最高，但 WTD 可以被视为一种非常时尚的饮料：一种较甜的低酒精桃红葡萄酒。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.