Agricultural Chemistry Department, University of Córdoba, Building Marie Curie, 3rd Floor, Campus de Rabanales, 14014 Córdoba, Spain.
Agricultural Chemistry Department, University of Córdoba, Building Marie Curie, 3rd Floor, Campus de Rabanales, 14014 Córdoba, Spain.
Food Chem. 2018 Jun 1;250:22-29. doi: 10.1016/j.foodchem.2018.01.036. Epub 2018 Jan 4.
Production of sparkling wines involve a second alcoholic fermentation and contact with yeast less over an extended period of time, which influences the aroma composition and sensory quality of the resulting wines. Sparkling wines obtained with two yeast strains inoculated as free cells, immobilized in alginate bed and bioimmobilized as biocapsules, were aged during 32 months. Among the volatile compounds, high Odor Activity Values were obtained with isoamyl acetate, ethyl propanoate, ethyl butanoate, ethyl 3-methylbutanoate, ethyl hexanoate, ethyl octanoate, hexanol, 2-methoxy-4-vinylphenol, decanal, octanoic acid, decanoic acid and TDN. Taken together these contribute more than 70% of the overall aromatic series value. Although some results rely more on the yeast strain than the inoculation format, specific aroma compounds were associated with the immobilization format, allowing the classification of sparkling wines by PCA. As a result the aroma quality of sparkling wines could be improved using immobilized yeasts.
起泡酒的生产需要进行二次酒精发酵，并与酵母接触更长时间，这会影响到最终葡萄酒的香气组成和感官质量。使用两种酵母菌株进行接种，分别以游离细胞、藻酸盐床固定化和生物胶囊固定化的方式获得的起泡酒在 32 个月的时间内陈酿。在挥发性化合物中，乙酸异戊酯、丙酸乙酯、丁酸乙酯、3-甲基丁酸乙酯、己酸乙酯、辛酸乙酯、己醇、2-甲氧基-4-乙烯基苯酚、癸醛、辛酸、癸酸和 TDN 的气味活度值较高。这些物质加起来超过了总香气系列值的 70%。尽管一些结果更多地取决于酵母菌株而不是接种形式，但特定的香气化合物与固定化形式有关，这使得可以通过 PCA 对起泡酒进行分类。因此，使用固定化酵母可以提高起泡酒的香气质量。
