Escott Carlos, Del Fresno Juan Manuel, Loira Iris, Morata Antonio, Tesfaye Wendu, González María Del Carmen, Suárez-Lepe José Antonio
enotecUPM, Chemistry and Food Technology Department, School of Agronomic, Food and Biosystems Engineering, Technical University of Madrid, Av. Puerta de Hierro 2, 28040 Madrid, Spain.
enotecUPM, Chemistry and Food Technology Department, School of Agronomic, Food and Biosystems Engineering, Technical University of Madrid, Av. Puerta de Hierro 2, 28040 Madrid, Spain.
Food Chem. 2018 Jan 15;239:975-983. doi: 10.1016/j.foodchem.2017.07.037. Epub 2017 Jul 11.
Non-Saccharomyces yeasts may contribute to enrich wine aroma while promoting the formation of stable pigments. Yeast metabolites such as acetaldehyde and pyruvate participate in the formation of stable pigments during fermentation and wine aging. This work evaluated the formation of polymeric pigments in red musts added with (+)-Catechin, ProcyanidinB2 and ProcyanidinC1. The non-Saccharomyces yeasts used were Lachancea thermotolerans, Metschnikowia pulcherrima and Torulaspora delbrueckii in sequential fermentation with Saccharomyces cerevisiae and Schizosaccharomyces pombe. Use of Lachancea thermotolerans led to larger amounts of polymeric pigments in sequential fermentation. (+)-Catechin is the flavanol prone to forming such pigments. The species Metschnikowia pulcherrima produced higher concentration of esters and total volatile compounds. The sensory analysis pointed out differences in fruitiness and aroma quality. The results obtained strengthen the fact that metabolites from non-Saccharomyces yeasts may contribute to form stable polymeric pigments while also influencing wine complexity.
非酿酒酵母可能有助于丰富葡萄酒香气，同时促进稳定色素的形成。酵母代谢产物如乙醛和丙酮酸在发酵和葡萄酒陈酿过程中参与稳定色素的形成。本研究评估了添加（+）-儿茶素、原花青素B2和原花青素C1的红葡萄汁中聚合色素的形成。所使用的非酿酒酵母为嗜热有孢汉逊酵母、美极梅奇酵母和戴尔布有孢圆酵母，它们与酿酒酵母和粟酒裂殖酵母进行顺序发酵。在顺序发酵中，使用嗜热有孢汉逊酵母会产生大量的聚合色素。（+）-儿茶素是易于形成此类色素的黄烷醇。美极梅奇酵母产生较高浓度的酯类和总挥发性化合物。感官分析指出了果香和香气质量方面的差异。所得结果强化了这样一个事实，即非酿酒酵母的代谢产物可能有助于形成稳定的聚合色素，同时也影响葡萄酒的复杂性。
