浸皮和接种环孢霉对白葡萄酒生产的影响：发酵动力学和葡萄酒成分的变化

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-10-10 DOI:10.1016/j.lwt.2025.118608

Candela Ruiz-de-Villa , Violeta García-Viñola , Daniel Schorn-García , Montse Poblet , Albert Bordons , Cristina Reguant , Nicolas Rozès

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引用次数: 0

摘要

白葡萄酒生产中的创新方法，包括延长皮肤接触和苹果酸乳酸发酵（MLF），正因其提高葡萄酒复杂性的潜力而受到关注。本研究探讨了酒精发酵（AF）过程中皮肤接触、发酵温度和酵母接种策略对白葡萄酒成分的影响，重点研究了德尔布鲁茨基Torulaspora delbrueckii （Td）的行为。理化分析证实了td发酵葡萄酒中自发的MLF，与本土酒球菌有关。通过PCA和ASCA进行代谢组学和挥发性分析，发现酿酒方式是葡萄酒成分的主要驱动因素，特别是影响酚酸和克雷布斯循环代谢物。皮发酵的葡萄酒显示出较高水平的酚类化合物，特别是在较高的温度下。发酵降低了羟基肉桂酸，可能改善了MLF的相容性。值得注意的是，2-异丙基苹果酸（2-IPMA）在高温下的皮发酵酒中浓度较高。td发酵的葡萄酒发生了自发的MLF，比对照组进展得更快，可能是由于中链脂肪酸减少和甘露蛋白增加。这些发现强调了Td通过改善O. oeni的生化环境来促进MLF的潜力，尽管自发性MLF需要仔细管理。共鉴定出19个O. oeni基因型，其中M2基因型在AF和自发MLF中持续存在，C5基因型在接种OoVP41的葡萄酒中占主导地位。感官分析表明，用Td发酵的葡萄酒表现出独特的香气，如热带、梨和萜烯的气味，特别是在皮发酵的葡萄酒中。这项工作强调了特定的酿酒策略如何调节发酵动力学和葡萄酒成分，为T. delbrueckii在皮发酵和白葡萄酒生产中的作用提供了新的见解。

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Influence of skin maceration and Torulaspora delbrueckii inoculation on white wine production: changes in fermentation dynamics and wine composition

Innovative approaches in white wine production, including extended skin contact and malolactic fermentation (MLF), are gaining attention for their potential to enhance wine complexity. This study examines how skin contact during alcoholic fermentation (AF), fermentation temperature, and yeast inoculation strategies impact white wine composition, focusing on Torulaspora delbrueckii (Td) behavior.

Physicochemical analyses confirmed spontaneous MLF in Td-fermented wines, linked to indigenous Oenococcus oeni. Metabolomic and volatile analysis, through PCA and ASCA, revealed that vinification style was the primary driver of wine composition, specially influencing phenolic acids and Krebs cycle metabolites. Skin-fermented wines showed higher levels of phenolic compounds, especially at higher temperatures. Td fermentation reduced hydroxycinnamic acids, likely improving MLF compatibility. Notably, 2-isopropylmalic acid (2-IPMA) was detected, with higher concentrations in skin-fermented wines at elevated temperatures.

Td-fermented wines underwent spontaneous MLF, progressing faster than in controls, likely due to reduced medium-chain fatty acids and increased mannoproteins. These findings highlight the potential of Td to facilitate MLF by improving the biochemical environment for O. oeni, although spontaneous MLF requires careful management. Nineteen O. oeni genotypic profiles were identified, with the M2 profile persisting through AF and spontaneous MLF, and the C5 profile predominating in wines inoculated with OoVP41. Sensory analysis revealed that wines fermented with Td exhibited distinct aromas, such as tropical, pear, and terpenic notes, especially in skin-fermented wines.

This work underscores how specific winemaking strategies can modulate fermentation dynamics and wine composition, offering new insights into the role of T. delbrueckii in skin-fermented and white wine production.

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.