Liu Jing, Arneborg Nils, Toldam-Andersen Torben B, Petersen Mikael A, Bredie Wender Lp
Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej, Frederiksberg C, Denmark.
Department of Plant and Environmental Science, Faculty of Science, University of Copenhagen, Højbakkegård Alle 13, Tåstrup, Denmark.
J Sci Food Agric. 2017 Aug;97(11):3594-3602. doi: 10.1002/jsfa.8218. Epub 2017 Feb 13.
There has been an increasing interest in the use of selected non-Saccharomyces yeasts in co-culture with Saccharomyces cerevisiae. In this work, three non-Saccharomyces yeast strains (Metschnikowia viticola, Metschnikowia fructicola and Hanseniaspora uvarum) indigenously isolated in Denmark were used in sequential fermentations with S. cerevisiae on three cool-climate grape cultivars, Bolero, Rondo and Regent. During the fermentations, the yeast growth was determined as well as key oenological parameters, volatile compounds and sensory properties of finished rosé wines.
The different non-Saccharomyces strains and cool-climate grape cultivars produced wines with a distinctive aromatic profile. A total of 67 volatile compounds were identified, including 43 esters, 14 alcohols, five acids, two ketones, a C13-norisoprenoid, a lactone and a sulfur compound. The use of M. viticola in sequential fermentation with S. cerevisiae resulted in richer berry and fruity flavours in wines. The sensory plot showed a more clear separation among wine samples by grape cultivars compared with yeast strains.
Knowledge on the influence of indigenous non-Saccharomyces strains and grape cultivars on the flavour generation contributed to producing diverse wines in cool-climate wine regions. © 2017 Society of Chemical Industry.
将特定的非酿酒酵母与酿酒酵母共培养的应用受到了越来越多的关注。在本研究中，使用了在丹麦本土分离得到的三株非酿酒酵母菌株（葡萄梅奇酵母、果香梅奇酵母和葡萄汁有孢汉逊酵母）与酿酒酵母对三个凉爽气候葡萄品种（“波莱罗”、“隆多”和“丽晶”）进行顺序发酵。在发酵过程中，测定了酵母生长情况以及成品桃红葡萄酒的关键酿酒参数、挥发性化合物和感官特性。
不同的非酿酒酵母菌株和凉爽气候葡萄品种酿造出的葡萄酒具有独特的香气特征。共鉴定出67种挥发性化合物，包括43种酯类、14种醇类、5种酸类、2种酮类、1种C13 - 降异戊二烯类、1种内酯类和1种含硫化合物。葡萄梅奇酵母与酿酒酵母顺序发酵酿造出的葡萄酒具有更浓郁的浆果和果香风味。感官分析图显示，与酵母菌株相比，葡萄酒样品按葡萄品种的区分更为明显。
关于本土非酿酒酵母菌株和葡萄品种对风味形成影响的知识有助于在凉爽气候葡萄酒产区生产出多样化的葡萄酒。© 2017化学工业协会。
