Department of Analytical Chemistry, University of Zaragoza, Zaragoza, Spain.
Food Sci Technol Int. 2012 Apr;18(2):103-12. doi: 10.1177/1082013211414762. Epub 2012 Feb 29.
The aim of the present paper is to compare the behaviour of industrial lactic bacteria and indigenous bacteria of the cellar when malolactic fermentation was carried out in barrels. The effects of these bacteria on the concentration of metabolised amino acids during malolactic fermentation and on the composition of volatile compounds both before and after malolactic fermentation are studied. The experiment was performed with wines of the Tempranillo and Cabernet Sauvignon varieties. An analysis has been made of the easily extractable volatile compounds of the wood and the compounds from the grapes, and the action of the yeasts during the alcoholic fermentation. Acetoin and diacetyl decreased during the malolactic fermentation in barrels and the concentrations of furfural and its derivatives were up to 100 times higher in wines not subjected to malolactic fermentation. Most of the volatile phenols increased during the malolactic fermentation in wines of the Tempranillo variety, while only guaiacol (p < 0.05) and t-isoeugenol increased in the Cabernet Sauvignon wines. The decrease in amino acids during the malolactic fermentation depends much more on the variety than on the bacterial strain which carries out the malolactic fermentation.
本文旨在比较工业乳酸细菌和酒窖土著细菌在橡木桶中进行苹果酸-乳酸发酵时的行为。研究了这些细菌对苹果酸-乳酸发酵过程中代谢氨基酸浓度以及发酵前后挥发性化合物组成的影响。该实验使用了 Tempranillo 和赤霞珠品种的葡萄酒。分析了木材和葡萄中易提取的挥发性化合物，以及酵母在酒精发酵过程中的作用。在橡木桶中的苹果酸-乳酸发酵过程中，乙酰丙酮和双乙酰减少，而未经苹果酸-乳酸发酵的葡萄酒中糠醛及其衍生物的浓度高达 100 倍。在 Tempranillo 葡萄酒中，大多数挥发性酚类物质在苹果酸-乳酸发酵过程中增加，而在赤霞珠葡萄酒中只有愈创木酚（p<0.05）和丁香基异丁香酚增加。苹果酸-乳酸发酵过程中氨基酸的减少更多地取决于品种，而不是进行苹果酸-乳酸发酵的细菌菌株。
