Research Institute of Vineyard and Wine, University of León, Ponferrada 24400, Spain.
Laboratory for Aroma Analysis and Enology, Aragón Institute of Engineering Research (I3A), Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, Zaragoza 50009, Spain.
Food Chem. 2012 Jul 15;133(2):284-92. doi: 10.1016/j.foodchem.2012.01.024. Epub 2012 Jan 24.
This study evaluates the specific impact of isolated yeast strains on the aromatic profile of fermented musts from Prieto Picudo, an autochthonous Castilla y León (Spain) red grape variety with an increasing demand in the local marketplace. For this purpose, the aroma profiles of wines elaborated from Prieto Picudo grapes have been studied by sensory analysis, gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS), with the aim of determining the potential of each strain to generate distinctive varietal and fermentation-derived aromatic compounds. The results have shown that the yeast strain exerts a critical influence on the levels of some fermentative (linear and branched ethyl esters, fatty acids, ethyl phenylacetate) and varietal compounds (4-mercapto-4-methyl-2-pentanone, 3-mercaptohexylacetate, β-damascenone), thus inducing a deep influence on the final aroma of the wine. Combination of both sensory and chemical data arises as a major tool to monitor the different patterns of aroma release and formation from selected yeast strains during the winemaking process.
本研究评估了分离酵母菌株对 Prieto Picudo 发酵葡萄醪香气特征的具体影响，Prieto Picudo 是一种源自卡斯蒂利亚-莱昂（西班牙）的本土红葡萄品种，在当地市场的需求不断增长。为此，通过感官分析、气相色谱-嗅觉测量法（GC-O）和气相色谱-质谱法（GC-MS）研究了用 Prieto Picudo 葡萄酿造的葡萄酒的香气特征，目的是确定每种菌株产生独特品种和发酵衍生香气化合物的潜力。结果表明，酵母菌株对某些发酵（线性和支链乙基酯、脂肪酸、苯乙酸乙酯）和品种化合物（4-巯基-4-甲基-2-戊酮、3-巯基己酸乙酯、β-大马酮）的水平有重要影响，从而对葡萄酒的最终香气产生深远影响。感官和化学数据的结合是监测所选酵母菌株在酿酒过程中释放和形成不同香气模式的主要工具。
