在无二氧化硫条件下使用非酵母菌通过超高压氢处理 Verdejo 葡萄汁的效果†.

Carlos Escott, Cristian Vaquero, Juan Manuel del Fresno, Angelo Topo, Piergiorgio Comuzzo, Carmen Gonzalez and Antonio Morata
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引用次数: 0

摘要

超高压均质(UHPH)是一种新兴的非热处理技术,它可以消除葡萄汁中的野生微生物,有利于在发酵过程中使用非竞争性的非酵母菌来调节感官特征。对韦尔德霍葡萄(Vitis vinifera L.)的葡萄汁进行超高压热处理,可产生更多的品种特征,减少发酵果味品种酯的含量(-25-50%),提高挥发性硫醇的释放量(+25-75%)。根据香气 PCA,超高压高浓度葡萄酒的香气特征与对照组明显不同。此外,UHPH 对氧化酶的灭活作用使葡萄酒的色泽更好,呈浅黄色,b*值更低。更好地植入一些非酵母菌,如 Lachancea thermotolerans,有助于降低来自温暖地区的葡萄酒的 pH 值。根据发酵菌种的不同,改善品种香气、淡化酒色和降低 pH 值有助于控制全球变暖对葡萄酒的影响。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Effect of processing Verdejo grape must by UHPH using non-Saccharomyces yeasts in the absence of SO2†

Effect of processing Verdejo grape must by UHPH using non-Saccharomyces yeasts in the absence of SO2†

Ultra-High Pressure Homogenization (UHPH) is an emerging non-thermal technology that can eliminate wild microorganisms from grape juice facilitating the use of non-competitive non-Saccharomyces yeast in fermentation to modulate the sensory profile. The use of UHPH processing in must from Verdejo variety grapes (Vitis vinifera L.) produces a more varietal profile reducing the contents of fermentative fruity varietal esters (−25–50%) and enhancing the release of volatile thiols (+25–75%). The aromatic profile of UHPH wines is clearly separated of controls by the aroma PCA. Additionally, the inactivation of oxidative enzymes by UHPH preserves a better color in wines with a paler yellow color and lower b* values. A better implantation of some non-Saccharomyces yeasts such as Lachancea thermotolerans can help to reduce the pH in wines from warm areas. Improved varietal aroma, paler wine color and, depending on the strain fermented with, lower pH help control the impact of global warming on wines.

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