Wang Xing-Chen, Li Ai-Hua, Dizy Marta, Ullah Niamat, Sun Wei-Xuan, Tao Yong-Sheng
College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China.
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
Food Chem. 2017 Aug 1;228:550-559. doi: 10.1016/j.foodchem.2017.01.113. Epub 2017 Jan 25.
To improve the aroma profile of Ecolly dry white wine, the simultaneous and sequential inoculations of selected Rhodotorula mucilaginosa and Saccharomyces cerevisiae were performed in wine making of this work. The two yeasts were mixed in various ratios for making the mixed inoculum. The amount of volatiles and aroma characteristics were determined the following year. Mixed fermentation improved both the varietal and fermentative aroma compound composition, especially that of (Z)-3-hexene-1-ol, nerol oxide, certain acetates and ethyls group compounds. Citrus, sweet fruit, acid fruit, berry, and floral aroma traits were enhanced by mixed fermentation; however, an animal note was introduced upon using higher amounts of R. mucilaginosa. Aroma traits were regressed with volatiles as observed by the partial least-square regression method. Analysis of correlation coefficients revealed that the aroma traits were the multiple interactions of volatile compounds, with the fermentative volatiles having more impact on aroma than varietal compounds.
为改善埃科利干白葡萄酒的香气特征，本研究在葡萄酒酿造过程中对选定的粘红酵母和酿酒酵母进行了同时接种和顺序接种。将两种酵母按不同比例混合制成混合接种物。次年测定挥发物含量和香气特征。混合发酵改善了品种香气和发酵香气化合物的组成，尤其是（Z）-3-己烯-1-醇、氧化橙花醇、某些乙酸酯和乙酯类化合物的组成。混合发酵增强了柑橘、甜水果、酸水果、浆果和花香的香气特征；然而，使用较高量的粘红酵母会引入一种动物气味。通过偏最小二乘回归法观察到香气特征与挥发物之间存在回归关系。相关系数分析表明，香气特征是挥发性化合物的多重相互作用，发酵挥发物对香气的影响大于品种化合物。
