Viana Fernando, Gil José V, Vallés Salvador, Manzanares Paloma
Departamento de Biotecnología de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, 46100 Burjassot, Valencia, Spain.
Int J Food Microbiol. 2009 Sep 30;135(1):68-74. doi: 10.1016/j.ijfoodmicro.2009.07.025. Epub 2009 Jul 30.
The impact of mixed cultures of Hanseniaspora osmophila and Saccharomyces cerevisiae with different initial yeast ratios on wine composition has been examined. The mixed culture significantly affected sugar consumption, the main enological parameters and ester concentrations, with the exception of glycerol, isoamyl acetate and diethyl succinate levels. Remarkably, in wines obtained with mixed cultures the concentration of 2-phenylethyl acetate was approximately 3- to 9-fold greater than that produced by S. cerevisiae pure culture. Moreover sensory evaluation revealed a stronger fruity character in wines fermented with mixed cultures than in control wines. Independently of the mixed culture used, all wines showed concentrations of acetic acid and ethyl acetate within the ranges described for wines. Our data suggest that a mixed culture of H. osmophila and S. cerevisiae can be used as a tool to increase 2-phenylethyl acetate in wine and that its concentration can be controlled by modulating the initial yeast ratio in the culture.
研究了不同初始酵母比例的嗜渗汉逊酵母和酿酒酵母混合培养物对葡萄酒成分的影响。混合培养物显著影响了糖分消耗、主要酿酒参数和酯类浓度，但甘油、乙酸异戊酯和琥珀酸二乙酯水平除外。值得注意的是，在混合培养物酿造的葡萄酒中，乙酸苯乙酯的浓度比酿酒酵母纯培养物产生的浓度高约3至9倍。此外，感官评价显示，混合培养物发酵的葡萄酒比对照葡萄酒具有更强的果香特征。无论使用哪种混合培养物，所有葡萄酒中的乙酸和乙酸乙酯浓度均在葡萄酒规定的范围内。我们的数据表明，嗜渗汉逊酵母和酿酒酵母的混合培养物可用作增加葡萄酒中乙酸苯乙酯的工具，其浓度可通过调节培养物中的初始酵母比例来控制。
