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

IF 3 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Adelaide Gallo, Tomas Roman, Mauro Paolini, Nicola Cappello, Denis Castello, Silvia Schiavon, Raffaele Guzzon, Francisco Carrau, Rémi Schneider, Roberto Larcher
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引用次数: 0

摘要

Hanseniaspora vineae 是一种非酵母菌酵母,在酿酒过程中用于增加葡萄酒的复杂性。然而,顺序接种的发酵速率可能具有挑战性,尤其是在工业化酿酒环境中。本研究旨在评估葡萄孢酵母和酿酒酵母的不同联合接种方案如何影响白葡萄酒和红葡萄酒的发酵性能和香气。白葡萄酒和红葡萄酒的共同发酵采用不同的葡萄醋酸菌与葡萄酿酒葡萄孢的比例(67%、80%、90%、95% 和 98%)。结果与顺序接种和纯葡萄孢接种进行了比较。联合接种减轻了顺序接种的抑制机制,使白葡萄酒和红葡萄酒的发酵时间分别缩短了 30 天和 6 天。此外,联合接种的发酵时间与对照组相似,从而避免了顺序接种时通常会出现的发酵减慢现象。研究了五种酵母衍生代谢标记物,其中两种标记物描述了葡萄酵母菌的新陈代谢,以评估发酵过程。在白葡萄酒中,葡萄醋酸乙烯酯酵母菌使β-苯乙基乙酸酯和苯甲醇的含量分别增加了 64 倍和 7 倍,而在酿酒酵母菌中,己酸乙酯的含量则增加了 4 倍。此外,2-苯基乙醇在酿酒葡萄孢中的含量最多可增加两倍。乙酸异戊酯的结果因共同接种比例而异。在 67% 和 80% 的比例下,醋酸纤维菌的浓度最高,甚至超过了 S. cerevisiae 的纯接种浓度。所有化合物都与接种时葡萄醋酸菌与酿酒葡萄孢的比例呈线性相关。在红葡萄酒中也观察到同样的趋势,但程度不同。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

The co-inoculation ratio of Hanseniaspora vineae-to-Saccharomyces cerevisiae correlates with aroma metabolic features in wine

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.

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来源期刊
European Food Research and Technology
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.
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