Devi Apramita, Archana Kodira Muthanna, Bhavya Panikuttria Kuttappa, Anu-Appaiah Konerira Aiyappaa
Department of Microbiology and Fermentation Technology, CSIR-Central Food Technological Research Institute, Mysore, India.
Academy of Scientific and Innovative Research (AcSIR), New Delhi, India.
J Sci Food Agric. 2018 Feb;98(3):1162-1170. doi: 10.1002/jsfa.8567. Epub 2017 Sep 6.
Co-inoculation has been adapted by many wine-producing countries because it enhances the success of malolactic fermentation and reduces the fermentation cost, as well as time. However, wine phenolics have been sparsely highlighted during co-inoculation, even though polyphenols are an important parameter affecting wine colour, astringency and aroma. In the present study, we investigated the impact of co-inoculation on non-anthocyanin polyphenol profile for two different grape varieties.
Co-inoculation of native yeast strain (AAV2) along with Oenococcus oeni was adapted for Cabernet Sauvignon and Shiraz wine. It was observed that the co-inoculation had minimal yet significant impact on the phenolic composition of wines for both the grape varieties. Color loss, as well as fruity aroma development, was observed in co-inoculated wines. The wines were on a par with the commercial wine, as well as wines without malolactic fermentation, in terms of phenolic compounds and overall organoleptic acceptance. Principal component analysis and hierarchical cluster analysis further suggested that the varietal influence on phenolic composition was dominating compared to inoculation strategies. Among the varieties, the inoculation strategies have significantly influenced the Cabernet wines compared to Shiraz wines.
The results of the present study demonstrate that the phenolic compounds are not drastically affected by metabolic activities of malolactic bacteria during co-inoculation and, hence, are equally suitable for wine fermentation. © 2017 Society of Chemical Industry.
许多葡萄酒生产国都采用了混合接种法，因为它能提高苹果酸-乳酸发酵的成功率，降低发酵成本和时间。然而，尽管多酚是影响葡萄酒颜色、涩味和香气的重要参数，但在混合接种过程中，葡萄酒中的酚类物质却很少受到关注。在本研究中，我们调查了混合接种对两种不同葡萄品种非花色苷多酚谱的影响。
将本地酵母菌株（AAV2）与酒酒球菌一起进行混合接种，用于赤霞珠和设拉子葡萄酒的酿造。结果发现，混合接种对这两种葡萄品种葡萄酒的酚类成分影响极小但具有显著性。在混合接种的葡萄酒中观察到了颜色损失以及果香的发展。在酚类化合物和总体感官接受度方面，这些葡萄酒与商业葡萄酒以及未进行苹果酸-乳酸发酵的葡萄酒相当。主成分分析和层次聚类分析进一步表明，与接种策略相比，品种对酚类成分的影响更为显著。在这些品种中，与设拉子葡萄酒相比，接种策略对赤霞珠葡萄酒的影响更为显著。
本研究结果表明，在混合接种过程中，酚类化合物不会受到苹果酸-乳酸细菌代谢活动的显著影响，因此同样适用于葡萄酒发酵。© 2017化学工业协会。
