Loscos Natalia, Hernández-Orte Purificación, Cacho Juan, Ferreira Vicente
Department of Analytical Chemistry, Faculty of Sciences, Laboratory for Aroma Analysis and Enology, University of Zaragoza, Zaragoza, Spain.
J Agric Food Chem. 2009 Jun 24;57(12):5468-79. doi: 10.1021/jf804057q.
The effect of the addition of a grape flavor precursor extract to a grape juice, before or after fermentation with three different Saccharomyces cerevisiae yeast strains, on the evolution of the wine aroma composition during a 9-month aging period on yeast lees has been studied. Wine aroma compounds were determined by gas chromatography-mass spectrometry after alcoholic fermentation and after 3 and 9 months of storage. The aging of wine on lees caused important changes in the aroma profiles of wines, making the concentrations of three terpenes, norisoprenoids (except beta-damascenone and beta-ionone), 4-allyl-2,6-dimethoxyphenol, ethyl vanillate, syringaldehyde, and ethyl cinnamate increase, whereas the concentrations of most of the rest of compounds tended to decrease. Lees are responsible for the observed increasing trends, except for linalool and alpha-terpineol, and also for a large part of the observed decrements. As expected, the addition of precursors brings about an increment in the levels of most terpenes, norisoprenoids, vanillins, and ethyl cinnamate, and it is after an aging time when differences linked to the level of precursors in the must become more evident. The timing of the addition of precursors has a minor influence, except for beta-damascenone, vanillin, and syringaldehyde, for which supplementation after fermentation is more effective. It has also been observed that the precursor fraction makes the levels of vinylphenols decrease. Finally, it has also been found that lees from different yeast strains may have a slightly different abilities to release volatile compounds derived from precursors.
研究了在三种不同的酿酒酵母菌株发酵葡萄汁之前或之后添加葡萄风味前体提取物，对葡萄酒在酒泥上陈酿9个月期间香气成分演变的影响。在酒精发酵后以及储存3个月和9个月后，通过气相色谱 - 质谱法测定葡萄酒香气化合物。葡萄酒在酒泥上陈酿导致葡萄酒香气谱发生重要变化，使三种萜烯、去甲异戊二烯类化合物（除β-大马酮和β-紫罗兰酮外）、4-烯丙基-2,6-二甲氧基苯酚、香草酸乙酯、丁香醛和肉桂酸乙酯的浓度增加，而其余大多数化合物的浓度趋于下降。酒泥导致了观察到的增加趋势（除芳樟醇和α-萜品醇外），也是观察到的大部分下降的原因。正如预期的那样，添加前体导致大多数萜烯、去甲异戊二烯类化合物、香草醛类和肉桂酸乙酯水平增加，并且在陈酿一段时间后，与葡萄汁中前体水平相关的差异变得更加明显。除了β-大马酮、香草醛和丁香醛外，前体添加的时间影响较小，对于这些物质，发酵后添加更有效。还观察到前体部分使乙烯基苯酚水平降低。最后，还发现来自不同酵母菌株的酒泥在释放源自前体的挥发性化合物方面可能具有略有不同的能力。
