Varela C, Barker A, Tran T, Borneman A, Curtin C
The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, South Australia 5064, Australia.
The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, South Australia 5064, Australia.
Int J Food Microbiol. 2017 Jul 3;252:1-9. doi: 10.1016/j.ijfoodmicro.2017.04.002. Epub 2017 Apr 12.
Strategies for production of wines containing lower alcohol concentrations are in strong demand, for reasons of quality, health, and taxation. Development and application of wine yeasts that are less efficient at transforming grape sugars into ethanol has the potential to allow winemakers the freedom to make lower alcohol wines from grapes harvested at optimal ripeness, without the need for post-fermentation processes aimed at removing ethanol. We have recently shown that two non-conventional wine yeast species Metschnikowia pulcherrima and Saccharomyces uvarum were both able to produce wine with reduced alcohol concentration. Both species produced laboratory-scale wines with markedly different volatile aroma compound composition relative to Saccharomyces cerevisiae. This work describes the volatile composition and sensory profiles of reduced-alcohol pilot-scale Merlot wines produced with M. pulcherrima and S. uvarum. Wines fermented with M. pulcherrima contained 1.0% v/v less ethanol than S. cerevisiae fermented wines, while those fermented with S. uvarum showed a 1.7% v/v reduction in ethanol. Compared to S. cerevisiae ferments, wines produced with M. pulcherrima showed higher concentrations of ethyl acetate, total esters, total higher alcohols and total sulfur compounds, while wines fermented with S. uvarum were characterised by the highest total concentration of higher alcohols. Sensorially, M. pulcherrima wines received relatively high scores for sensory descriptors such as red fruit and fruit flavour and overall exhibited a sensory profile similar to that of wine made with S. cerevisiae, whereas the main sensory descriptors associated with wines fermented with S. uvarum were barnyard and meat. This work demonstrates the successful application of M. pulcherrima AWRI3050 for the production of pilot-scale red wines with reduced alcohol concentration and highlights the need for rigorous evaluation of non-conventional yeasts with regard to their sensory impacts.
出于品质、健康和税收等原因，对生产酒精度较低葡萄酒的策略有着强烈需求。开发和应用将葡萄糖转化为乙醇效率较低的葡萄酒酵母，有可能使酿酒师能够自由地用成熟度最佳时采收的葡萄酿造酒精度较低的葡萄酒，而无需进行旨在去除乙醇的发酵后处理。我们最近表明，两种非传统葡萄酒酵母品种，即美极梅奇酵母和葡萄汁酵母，都能够生产酒精度降低的葡萄酒。与酿酒酵母相比，这两个品种生产的实验室规模葡萄酒的挥发性香气化合物组成明显不同。这项工作描述了用美极梅奇酵母和葡萄汁酵母生产的酒精度降低的中试规模梅洛葡萄酒的挥发性成分和感官特征。用美极梅奇酵母发酵的葡萄酒的乙醇含量比用酿酒酵母发酵的葡萄酒低1.0%（体积/体积），而用葡萄汁酵母发酵的葡萄酒的乙醇含量降低了1.7%（体积/体积）。与酿酒酵母发酵的葡萄酒相比，用美极梅奇酵母生产的葡萄酒中乙酸乙酯、总酯、总高级醇和总硫化合物的浓度更高，而用葡萄汁酵母发酵的葡萄酒的特征是高级醇的总浓度最高。在感官方面，美极梅奇酵母葡萄酒在红色水果和水果风味等感官描述方面得分相对较高，总体上呈现出与酿酒酵母酿造的葡萄酒相似的感官特征，而与葡萄汁酵母发酵的葡萄酒相关的主要感官描述是谷仓味和肉味。这项工作证明了美极梅奇酵母AWRI3050在生产酒精度降低的中试规模红葡萄酒方面的成功应用，并强调了对非传统酵母的感官影响进行严格评估的必要性。
