Influence of Saccharomyces cerevisiae autochthonous MQ3 strain on terpenes during the alcoholic fermentation of Chardonnay dry white wine

IF 2.5 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Australian Journal of Grape and Wine Research Pub Date : 2021-07-14 DOI:10.1111/ajgw.12510

X. Zhu, X.S. Yang, Y.L. Mao, D.D. Zhao, Y.C. Li

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引用次数: 5

Abstract

Background and Aims

Terpenes are major varietal aroma compounds significantly contributing to wine quality and style. Autochthonous microbial starters can promote the formation and release of the terpenes and thus highlight the terroir typicality of wines. This study compared the physicochemical parameters, changes in the terpene concentration, β-D-glucosidase activity and sensory attributes of Chardonnay wines fermented individually by the Saccharomyces cerevisiae autochthonous MQ3 strain isolated from spontaneous fermented grape must and by three commercial S. cerevisiae strains.

Methods and Results

The evolution of terpenes during alcoholic fermentation was followed with ultrasound-assisted liquid–liquid extraction combined with GC. The physicochemical parameters of wine fermented by the MQ3 strain were significantly different from those of the wines fermented by other yeasts. The pattern of the terpenes detected, including linalool, α-terpineol, farnesol, geraniol, nerol and citronellol, varied during alcoholic fermentation. The MQ3 strain induced greater accumulation of terpenes with increased concentration of α-terpineol, geraniol and (E,E)-farnesol. Besides, the MQ3 strain exhibited an enhanced ability to produce β-D-glucosidase compared to that of the other three strains. With the exception of α-terpineol and (E,E)-farnesol, there was no significant correlation between the concentration of the other terpenoids and β-D-glucosidase activity as shown by Pearson's correlation analysis. Wine produced with the MQ3 strain was characterised by a distinctive complex flavour with enhanced floral and fruity aromas.

Conclusions

The autochthonous MQ3 strain had a positive effect on the varietal aroma and sensory quality of the wines.

Significance of the Study

Due to its aroma enhancing ability, the MQ3 strain could be applied to produce quality Chardonnay wine with terroir typicality.

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酿酒酵母菌MQ3对霞多丽干白葡萄酒酒精发酵中萜烯含量的影响

背景与目的萜烯是影响葡萄酒品质和风格的主要香气化合物。原生微生物发酵剂可以促进萜烯的形成和释放，从而突出葡萄酒的风土特征。本研究比较了葡萄酒的理化参数、萜烯浓度、β- d -葡萄糖苷酶活性和三种酿酒酵母单独发酵霞多丽葡萄酒的感官特性的变化。方法与结果采用超声辅助液-液萃取联合气相色谱法对萜烯在酒精发酵过程中的演变进行了研究。MQ3菌株发酵的葡萄酒理化参数与其他酵母发酵的葡萄酒有显著差异。芳樟醇、α-松油醇、法尼醇、香叶醇、橙醇和香茅醇等萜类化合物在酒精发酵过程中含量变化规律不同。随着α-松油醇、香叶醇和(E,E)-法尼醇浓度的增加，MQ3菌株的萜烯积累量增加。此外，MQ3菌株产生β- d -葡萄糖苷酶的能力较其他3株菌株增强。Pearson相关分析显示，除α-松油醇和(E,E)-法尼醇外，其余萜类化合物浓度与β- d -葡萄糖苷酶活性无显著相关。用MQ3菌株生产的葡萄酒具有独特的复杂风味，具有增强的花香和水果香气。结论本土菌株MQ3对葡萄酒的香气和感官品质有积极的影响。由于MQ3菌株具有增强香气的能力，可以用于生产具有风土典型性的优质霞多丽葡萄酒。

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来源期刊

Australian Journal of Grape and Wine Research 工程技术-食品科技

CiteScore

5.30

自引率

7.10%

发文量

审稿时长

3 months

期刊介绍： The Australian Journal of Grape and Wine Research provides a forum for the exchange of information about new and significant research in viticulture, oenology and related fields, and aims to promote these disciplines throughout the world. The Journal publishes results from original research in all areas of viticulture and oenology. This includes issues relating to wine, table and drying grape production; grapevine and rootstock biology, genetics, diseases and improvement; viticultural practices; juice and wine production technologies; vine and wine microbiology; quality effects of processing, packaging and inputs; wine chemistry; sensory science and consumer preferences; and environmental impacts of grape and wine production. Research related to other fermented or distilled beverages may also be considered. In addition to full-length research papers and review articles, short research or technical papers presenting new and highly topical information derived from a complete study (i.e. not preliminary data) may also be published. Special features and supplementary issues comprising the proceedings of workshops and conferences will appear periodically.