Department of Agricultural Chemistry, Marie Curie (C3) Building, Agrifood Campus of International Excellence CeiA3, University of Córdoba, Ctra. N-IV-A, km 396, 14014 Cordoba, Spain.
Department of Microbiology, Severo Ochoa (C6) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A, kmm 396, 14014 Cordoba, Spain.
Food Chem. 2017 Dec 15;237:1030-1040. doi: 10.1016/j.foodchem.2017.06.066. Epub 2017 Jun 9.
High quality sparkling wine made by the traditional method requires a second alcoholic fermentation of a base wine in sealed bottles, followed by an aging time in contact with yeast lees. The CO overpressure released during this second fermentation has an important effect on the yeast metabolism and therefore on the wine aroma composition. This study focuses on the changes in chemical composition and 43 aroma compounds released by yeast during this fermentation carried out under two pressure conditions. The data were subjected to statistical analysis allowing differentiating between the base wine and the wine samples taken in the middle and at the end of fermentation. The differentiation among wines obtained to the end of fermentation with or without CO pressure is only achieved by a principal component analysis of 15 selected minor compounds (mainly ethyl dodecanoate, ethyl tetradecanoate, hexyl acetate, ethyl butanoate and ethyl isobutanoate).
高品质的采用传统方法酿造的起泡酒需要在密封瓶中对基酒进行二次酒精发酵，然后在与酵母沉淀物接触的情况下进行陈酿。在二次发酵过程中释放的 CO 过压对酵母代谢有重要影响，从而对葡萄酒的香气组成有重要影响。本研究的重点是在两种压力条件下进行的发酵过程中酵母释放的化学成分和 43 种香气化合物的变化。对数据进行了统计分析，以区分基础酒和发酵中期和后期取样的酒样。在没有 CO 压力和有 CO 压力的情况下，对发酵结束时获得的葡萄酒进行区分，只能通过对 15 种选定的少量化合物（主要是十二烷酸乙酯、十四烷酸乙酯、乙酸己酯、丁酸乙酯和异丁酸乙酯）的主成分分析来实现。
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