Chemistry and Food Technologies Department, Polytechnic University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain; Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, 730070 Lanzhou, PR China.
Chemistry and Food Technologies Department, Polytechnic University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain.
Food Microbiol. 2018 Feb;69:51-63. doi: 10.1016/j.fm.2017.07.018. Epub 2017 Jul 28.
Today, many non-Saccharomyces strains have been verified can be positive for the development of wine anthocyanin and aroma in different fermentation scenarios. Moreover, oenological tannins are widely used in wine industry to improve the colour profile and aroma complexity. The aim of this work is to analyze the fermentation characters of non-Saccharomyces strains and investigate the effects of pre-fermentative addition of oenological tannins on the wine components as well as sensory properties. For this purpose, five selected non-Saccharomyces strains and grape seed tannin were used to carry out the different fermentation trials. As a result, the grape seed tannin were less likely to influence growth kinetics of non-Saccharomyces strains. Schizosaccharomyces pombe has been proved can be effective to reduce the malic acid content while increase the level of vinylphenolic pyranoanthocyanin, which is positive for wine colour stability. Pre-fermentative use of oenological tannin was verified could be beneficial for the wines fermented with non-Saccharomyces regarding the improvement of wine colour, anthocyanin composition and the complexity of volatile compounds. Nevertheless, sensory analysis showed that oenological tannin could be less effective to modify the aroma impression of non-Saccharomyces wines.
如今，许多非酿酒酵母菌株已被证实可在不同发酵条件下对葡萄酒花色苷和香气的发展产生积极影响。此外，葡萄酒单宁在葡萄酒行业中广泛应用于改善色泽特征和香气复杂度。本研究旨在分析非酿酒酵母菌株的发酵特性，并研究预发酵添加葡萄酒单宁对葡萄酒成分和感官特性的影响。为此，我们选择了五株非酿酒酵母菌株和葡萄籽单宁进行了不同的发酵试验。结果表明，葡萄籽单宁对非酿酒酵母菌株的生长动力学影响较小。已证明裂殖酵母可有效降低苹果酸含量，同时增加乙烯基苯并吡喃花青素的水平，这对葡萄酒的颜色稳定性有积极影响。预发酵添加葡萄酒单宁已被证明对非酿酒酵母发酵的葡萄酒有益，可改善葡萄酒的颜色、花色苷组成和挥发性化合物的复杂性。然而，感官分析表明，葡萄酒单宁对非酿酒酵母葡萄酒的香气印象的修饰效果可能较小。
