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Effects of initial oxygenation on chemical and aromatic composition of wine in mixed starters of Hanseniaspora vineae and Saccharomyces cerevisiae.
Food Microbiology ( IF 4.5 ) Pub Date : 2020-02-12 , DOI: 10.1016/j.fm.2020.103460 Guoliang Yan 1 , Boqing Zhang 1 , Lucy Joseph 2 , Andrew L Waterhouse 2
Food Microbiology ( IF 4.5 ) Pub Date : 2020-02-12 , DOI: 10.1016/j.fm.2020.103460 Guoliang Yan 1 , Boqing Zhang 1 , Lucy Joseph 2 , Andrew L Waterhouse 2
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The use of Saccharomyces and non-Saccharomyces yeast species as mixed starters has potential advantages over pure culture fermentation due to increased wine complexity based on modification of metabolites of oenological interest. In this work, the effects of initial oxygenation on fermentation performance, chemical and volatile composition of French Colombard wine fermented with Hanseniaspora vineae and Saccharomyces cerevisiae in sequential inoculations were investigated in 1 L flasks. Although dominated by S. cerevisiae at the middle-end of fermentation, initial aeration for 1 day boosted H. vineae populations, and allowed H. vineae to coexist longer with S. cerevisiae in mixed cultures compared to no aeration, and suppressed S. cerevisiae later in the fermentation, which resulted in extended fermentation time. More important, the major fermentation products and volatile compounds were significantly modified by aeration and different from no aeration fermentation. The wines produced by aeration of mixed fermentations were characterized with higher amounts of glycerol, lactic acid and acetate esters, and lower levels of ethanol, higher alcohol and ethyl fatty acid esters. The aeration had more potential to shape the quality of wines and diversify the aromatic characteristics relative to simple mixed inoculation, as indicated by PCA analysis. Our results suggested that the impact of early aeration on yeast physiology extends beyond the aeration phase and influences fermentation activity, chemical and aromatic compounds in the following anaerobic stage. The aeration for a short time during the cell growth stage in mixed fermentation is therefore a potential means to increase the aromatic diversity and quality of wine, possibly providing an alternative approach to meet the expectations of wine consumers for diverse aromatic qualities.
中文翻译：
初始氧合作用对酿酒酵母和酿酒酵母混合发酵剂中葡萄酒化学和芳香成分的影响。
与纯培养物发酵相比，使用酵母菌和非酵母菌作为混合发酵剂具有潜在的优势，这是由于基于酿酒学目的代谢物修饰的葡萄酒复杂性增加。在这项工作中，在1 L烧瓶中研究了初始氧合作用对连续发酵的汉斯尼氏孢霉和酿酒酵母发酵的法国Colombard葡萄酒的发酵性能，化学和挥发性成分的影响。尽管在发酵的中期以酿酒酵母为主导，但最初的通气1天可提高葡萄酿酒酵母的数量，与混合发酵相比，在混合培养中葡萄酿酒酵母与酿酒酵母共存的时间更长，并且抑制了酿酒酵母。发酵的后期，导致发酵时间延长。更重要，曝气对主要发酵产物和挥发性化合物进行了显着改性，与不进行曝气发酵不同。通过混合发酵通气生产的葡萄酒的特点是甘油，乳酸和乙酸酯含量较高，乙醇，高级醇和乙基脂肪酸酯含量较低。如PCA分析所示，相对于简单的混合接种，通气具有更大的潜力来影响葡萄酒的品质和使香气特性多样化。我们的结果表明，早期通气对酵母生理的影响超出了通气阶段，并在随后的厌氧阶段影响发酵活性，化学和芳香族化合物。
更新日期：2020-02-12
中文翻译：
初始氧合作用对酿酒酵母和酿酒酵母混合发酵剂中葡萄酒化学和芳香成分的影响。
与纯培养物发酵相比，使用酵母菌和非酵母菌作为混合发酵剂具有潜在的优势，这是由于基于酿酒学目的代谢物修饰的葡萄酒复杂性增加。在这项工作中，在1 L烧瓶中研究了初始氧合作用对连续发酵的汉斯尼氏孢霉和酿酒酵母发酵的法国Colombard葡萄酒的发酵性能，化学和挥发性成分的影响。尽管在发酵的中期以酿酒酵母为主导，但最初的通气1天可提高葡萄酿酒酵母的数量，与混合发酵相比，在混合培养中葡萄酿酒酵母与酿酒酵母共存的时间更长，并且抑制了酿酒酵母。发酵的后期，导致发酵时间延长。更重要，曝气对主要发酵产物和挥发性化合物进行了显着改性，与不进行曝气发酵不同。通过混合发酵通气生产的葡萄酒的特点是甘油，乳酸和乙酸酯含量较高，乙醇，高级醇和乙基脂肪酸酯含量较低。如PCA分析所示，相对于简单的混合接种，通气具有更大的潜力来影响葡萄酒的品质和使香气特性多样化。我们的结果表明，早期通气对酵母生理的影响超出了通气阶段，并在随后的厌氧阶段影响发酵活性，化学和芳香族化合物。
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