Benito Ángel, Calderón Fernando, Palomero Felipe, Benito Santiago
Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria S/N, ES-28040 Madrid, Spain.
Food Technol Biotechnol. 2016 Jun;54(2):135-144. doi: 10.17113/ftb.54.02.16.4220.
This study evaluates the influence of on low-acidity Airén grape must from the south of Spain. For this purpose, combined fermentations with and were compared to a single fermentation by . Results of all developed analyses showed significant differences in several parameters including acidity, population growth kinetics, concentration of amino acids, volatile and non-volatile compounds, and sensorial parameters. The Airén wine quality increased mainly due to the acidification by . The acidification process caused a lactic acid increment of 3.18 g/L and a reduction of 0.22 in pH compared to the control fermentation, performed by .
本研究评估了[具体内容缺失]对西班牙南部低酸度阿依伦葡萄汁的影响。为此，将[具体微生物1]和[具体微生物2]的联合发酵与[具体微生物3]的单一发酵进行了比较。所有开展的分析结果表明，在包括酸度、种群生长动力学、氨基酸浓度、挥发性和非挥发性化合物以及感官参数等几个参数上存在显著差异。阿依伦葡萄酒的品质提升主要归因于[具体微生物1]的酸化作用。与由[具体微生物3]进行的对照发酵相比，酸化过程使乳酸增加了3.18 g/L，pH值降低了0.22。
