The selection of Starmerella bacillaris strains to be used with Saccharomyces cerevisiae as mixed cultures has been recently suggested in order to produce wines containing lower ethanol and higher glycerol concentrations and to promote fructose degradation due to their fructophilic character. However, studies about effects of such mixed starter cultures on phenolic compounds, which are responsible for the colour and health‐enhancing properties in red wines, are currently lacking. Therefore, in this work, the influence of sequential inoculated fermentation (SIF) with Starm. bacillaris and S. cerevisiae on phenolic content of monovarietal Sangiovese wine was evaluated by fermentations at laboratory scale. Axenic fermentations (AXFs) with S. cerevisiae were performed as control. S. cerevisiae attained higher cell densities in AXF compared with SIF. The experimental wines obtained by SIF showed significant lower ethanol and higher glycerol concentrations, whereas no significant difference was detected in colour intensity. The total phenol index reached significantly lower values in SIF. Furthermore, the wines produced by SIF contained higher concentrations of vitisin A that has a greater colour stability than the anthocyanin monomer. Finally, a lower content of both free anthocyanins and flavan‐3‐ols, key compounds for wine quality possessing also health‐enhancing properties, was found in wines obtained by SIF. On the contrary, no significant difference was detected on flavonol concentration between SIF and AXF. This study highlighted that the use of sequential inoculum of Starm. bacillaris and S. cerevisiae can contribute to increasing the colour stability of red wines, even if at the expense of compounds with health properties.

中文翻译：

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Starmerella bacillaris 和 Saccharomyces cerevisiae 连续接种对单品种桑娇维塞葡萄酒黄酮类成分的影响。

最近有人建议选择将Starmerella bacillaris菌株与酿酒酵母一起用作混合培养物，以生产含有较低乙醇和较高甘油浓度的葡萄酒，并因其亲果特性而促进果糖降解。然而，目前缺乏关于这种混合发酵剂对酚类化合物影响的研究，酚类化合物是红葡萄酒的颜色和增强健康特性的原因。因此，在这项工作中，使用Starm进行顺序接种发酵 (SIF) 的影响。杆菌和酿酒酵母通过实验室规模的发酵评估了单品种桑娇维塞葡萄酒中酚类物质的含量。用酿酒酵母进行无菌发酵 (AXF)作为对照。酿酒酵母与 SIF 相比，在 AXF 中获得了更高的细胞密度。通过 SIF 获得的实验葡萄酒显示出显着较低的乙醇和较高的甘油浓度，而在颜色强度方面没有检测到显着差异。总酚指数在 SIF 中达到显着较低的值。此外，SIF 生产的葡萄酒含有更高浓度的葡萄素 A，其颜色稳定性高于花青素单体。最后，在 SIF 获得的葡萄酒中发现了较低含量的游离花青素和黄烷-3-醇，它们是葡萄酒质量的关键化合物，也具有增强健康的特性。相反，SIF 和 AXF 之间的黄酮醇浓度没有检测到显着差异。本研究强调使用Starm连续接种。杆菌和S. cerevisiae有助于增加红葡萄酒的颜色稳定性，即使以牺牲具有健康特性的化合物为代价。