Adelaide Gallo, Tomas Roman, Mauro Paolini, Nicola Cappello, Denis Castello, Silvia Schiavon, Raffaele Guzzon, Francisco Carrau, Rémi Schneider, Roberto Larcher
{"title":"葡萄汉森氏菌与酿酒酵母的共同接种比例与葡萄酒的香气代谢特征有关","authors":"Adelaide Gallo, Tomas Roman, Mauro Paolini, Nicola Cappello, Denis Castello, Silvia Schiavon, Raffaele Guzzon, Francisco Carrau, Rémi Schneider, Roberto Larcher","doi":"10.1007/s00217-024-04588-8","DOIUrl":null,"url":null,"abstract":"<div><p><i>Hanseniaspora vineae</i> is a non-<i>Saccharomyces</i> yeast used in winemaking to increase the complexity of wines. However, the fermentation rate in sequential inoculations may be challenging, particularly in industrial winemaking settings. This study aimed to assess how different co-inoculation protocols involving <i>H. vineae</i> and <i>S. cerevisiae</i> affect the fermenting performance and aroma of white and red wines. White and red wines were co-fermented with varying <i>H. vineae</i>-to-<i>S. cerevisiae</i> ratios (67%, 80%, 90%, 95%, and 98%). Results were compared to sequential and pure <i>S. cerevisiae</i> inoculation. Co-inoculation mitigated the inhibitory mechanisms associated with sequential inoculation, resulting in a reduction of 30 days and 6 days of fermentation for white and red wines, respectively. Moreover, the fermentation time in co-inoculation was similar to that of the controls, thereby avoiding the slowdowns typically observed in sequential inoculation. Five yeast-derived metabolic markers, two of which characterizing <i>H. vineae</i> metabolism, were studied to evaluate the processes. In white wines, β-phenylethyl acetate and benzyl alcohol were increased by <i>H. vineae</i> up to 64-fold and sevenfold, respectively, while ethyl hexanoate was fourfold higher in <i>S. cerevisiae</i>. In addition, 2-phenylethanol was up to twofold higher in <i>S. cerevisiae.</i> The results for isoamyl acetate varied depending on the co-inoculation ratio. At 67% and 80%, the <i>H. vineae</i> protocols showed the highest concentration, even exceeding that of <i>S. cerevisiae</i> pure inoculation. All compounds correlated linearly with the <i>H. vineae</i>-to-<i>S. cerevisiae</i> ratio at inoculum. The same trends were observed in red wines, but to a different extent.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":null,"pages":null},"PeriodicalIF":3.0000,"publicationDate":"2024-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04588-8.pdf","citationCount":"0","resultStr":"{\"title\":\"The co-inoculation ratio of Hanseniaspora vineae-to-Saccharomyces cerevisiae correlates with aroma metabolic features in wine\",\"authors\":\"Adelaide Gallo, Tomas Roman, Mauro Paolini, Nicola Cappello, Denis Castello, Silvia Schiavon, Raffaele Guzzon, Francisco Carrau, Rémi Schneider, Roberto Larcher\",\"doi\":\"10.1007/s00217-024-04588-8\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p><i>Hanseniaspora vineae</i> is a non-<i>Saccharomyces</i> yeast used in winemaking to increase the complexity of wines. However, the fermentation rate in sequential inoculations may be challenging, particularly in industrial winemaking settings. This study aimed to assess how different co-inoculation protocols involving <i>H. vineae</i> and <i>S. cerevisiae</i> affect the fermenting performance and aroma of white and red wines. White and red wines were co-fermented with varying <i>H. vineae</i>-to-<i>S. cerevisiae</i> ratios (67%, 80%, 90%, 95%, and 98%). Results were compared to sequential and pure <i>S. cerevisiae</i> inoculation. Co-inoculation mitigated the inhibitory mechanisms associated with sequential inoculation, resulting in a reduction of 30 days and 6 days of fermentation for white and red wines, respectively. Moreover, the fermentation time in co-inoculation was similar to that of the controls, thereby avoiding the slowdowns typically observed in sequential inoculation. Five yeast-derived metabolic markers, two of which characterizing <i>H. vineae</i> metabolism, were studied to evaluate the processes. In white wines, β-phenylethyl acetate and benzyl alcohol were increased by <i>H. vineae</i> up to 64-fold and sevenfold, respectively, while ethyl hexanoate was fourfold higher in <i>S. cerevisiae</i>. In addition, 2-phenylethanol was up to twofold higher in <i>S. cerevisiae.</i> The results for isoamyl acetate varied depending on the co-inoculation ratio. At 67% and 80%, the <i>H. vineae</i> protocols showed the highest concentration, even exceeding that of <i>S. cerevisiae</i> pure inoculation. All compounds correlated linearly with the <i>H. vineae</i>-to-<i>S. cerevisiae</i> ratio at inoculum. 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The co-inoculation ratio of Hanseniaspora vineae-to-Saccharomyces cerevisiae correlates with aroma metabolic features in wine
Hanseniaspora vineae is a non-Saccharomyces yeast used in winemaking to increase the complexity of wines. However, the fermentation rate in sequential inoculations may be challenging, particularly in industrial winemaking settings. This study aimed to assess how different co-inoculation protocols involving H. vineae and S. cerevisiae affect the fermenting performance and aroma of white and red wines. White and red wines were co-fermented with varying H. vineae-to-S. cerevisiae ratios (67%, 80%, 90%, 95%, and 98%). Results were compared to sequential and pure S. cerevisiae inoculation. Co-inoculation mitigated the inhibitory mechanisms associated with sequential inoculation, resulting in a reduction of 30 days and 6 days of fermentation for white and red wines, respectively. Moreover, the fermentation time in co-inoculation was similar to that of the controls, thereby avoiding the slowdowns typically observed in sequential inoculation. Five yeast-derived metabolic markers, two of which characterizing H. vineae metabolism, were studied to evaluate the processes. In white wines, β-phenylethyl acetate and benzyl alcohol were increased by H. vineae up to 64-fold and sevenfold, respectively, while ethyl hexanoate was fourfold higher in S. cerevisiae. In addition, 2-phenylethanol was up to twofold higher in S. cerevisiae. The results for isoamyl acetate varied depending on the co-inoculation ratio. At 67% and 80%, the H. vineae protocols showed the highest concentration, even exceeding that of S. cerevisiae pure inoculation. All compounds correlated linearly with the H. vineae-to-S. cerevisiae ratio at inoculum. The same trends were observed in red wines, but to a different extent.
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.