通过顶空吸附萃取监测 和非 菌株在整个发酵过程中挥发性化合物的产生。 （注：原文中“by and non- strains”部分信息不完整，可能有遗漏）
Monitoring volatile compounds production throughout fermentation by and non- strains using headspace sorptive extraction.
作者信息
Morales M L, Fierro-Risco J, Callejón R M, Paneque P
机构信息
Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, C/P. García González nº 2, 41012 Seville, Spain.
Dpto. Genética, Facultad de Biología, Universidad de Sevilla, Av. Reina Mercedes s/n, 41012 Seville, Spain.
出版信息
J Food Sci Technol. 2017 Feb;54(2):538-557. doi: 10.1007/s13197-017-2499-6. Epub 2017 Jan 31.
Currently, there is a growing interest in the use of non- yeast to enhance the aromatic quality of wine, with pure or mixed cultures, as well as sequential inoculation. Volatile components of wines were closely related to their sensory quality. Hence, to study the evolution of volatile compounds during fermentation was of great interest. For this, sampling methods that did not alter the volume of fermentation media were the most suitable. This work reports the usefulness of headspace sorptive extraction as non-invasive method to monitor the changes in volatile compounds during fermentation. This method allowed monitoring of 141 compounds throughout the process of fermentation by and strains. Both strains showed a similar ability to ferment a must with high sugar content. The strain produced higher amount of volatile compounds especially esters that constitutes fruity aroma than .
目前，人们越来越关注使用非酵母来提升葡萄酒的香气品质，采用纯培养或混合培养以及顺序接种的方式。葡萄酒的挥发性成分与它们的感官品质密切相关。因此，研究发酵过程中挥发性化合物的演变备受关注。为此，不改变发酵培养基体积的采样方法最为合适。本研究报告了顶空吸附萃取作为一种非侵入性方法在监测发酵过程中挥发性化合物变化方面的实用性。该方法能够在整个发酵过程中监测141种化合物，涉及两种菌株。两种菌株在发酵高糖含量的葡萄汁方面表现出相似的能力。其中一种菌株产生了更多的挥发性化合物，尤其是构成水果香气的酯类，比另一种菌株更多。
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