Wine color is an important sensory attribute originating from anthocyanins present in grape skin. The present study investigated the involvement or interference of bacterial cells (Oenococcus oeni and Lactobacillus plantarum mixed culture) on the adsorption of Shiraz anthocyanins during co-inoculation with yeast. The yeast-bacterial interactions during co-malolactic fermentation resulted in higher levels of glucosides and vitisin B and lower levels of coumaryl and caffeyl anthocyanins compared to wines produced via sequential malolactic fermentation and alcoholic fermentation. However, a detailed profiling of the sediments (lees) revealed no significant differences in the anthocyanin adsorption patterns between alcoholic- and malolactic-fermentation inoculations, even though significant differences were observed in the wines. The lees primarily contained acylated anthocyanins of peonidin and malvidin, indicating hydrophobic interactions involved in adsorption. Overall, yeast-bacterial interaction during malolactic fermentation showed a drastic influence on the final wine composition, and adsorption was a minor variable governing the anthocyanin changes. The incorporation of the L. plantarum strain for co-inoculation resulted in high pyranoanthocyanin levels and could therefore be a strategy to prevent loss of color during co-inoculation.

中文翻译：

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影响设拉子葡萄酒中花青素吸附和含量的苹果乳酸菌接种过程中的酵母菌相互作用

葡萄酒颜色是一种重要的感官属性，源于葡萄皮中存在的花青素。本研究调查了细菌细胞（Oenococcus oeni 和植物乳杆菌混合培养物）在与酵母共接种过程中对 Shiraz 花青素吸附的参与或干扰。与通过连续苹果酸乳酸发酵和酒精发酵生产的葡萄酒相比，共苹果乳酸发酵过程中酵母-细菌的相互作用导致葡萄糖苷和葡萄素 B 的含量更高，而香豆素和咖啡酰花青素的含量更低。然而，对沉积物（酒糟）的详细分析表明，酒精发酵和苹果乳酸发酵接种之间的花青素吸附模式没有显着差异，尽管在葡萄酒中观察到了显着差异。酒糟主要含有芍药苷和锦葵素的酰化花青素，表明吸附过程中存在疏水相互作用。总的来说，苹果乳酸发酵过程中酵母-细菌的相互作用对最终的葡萄酒成分产生了巨大的影响，吸附是控制花青素变化的次要变量。将植物乳杆菌菌株掺入共同接种导致高吡喃花青素水平，因此可能是预防共同接种过程中颜色损失的一种策略。