Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy.
Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
Food Chem. 2018 Aug 15;257:350-360. doi: 10.1016/j.foodchem.2018.03.018. Epub 2018 Mar 7.
Mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae affect the chemical composition of wines, by modulating various metabolites of oenological interest. The current study was carried out to elucidate the effect of sequential inoculation of the above mentioned species on the production of white wines, especially on the chemical and aromatic characteristics of Chardonnay, Muscat, Riesling and Sauvignon blanc wines. Titratable acidity and glycerol content exhibited evident differences among the wines after fermentation. For volatile compounds, mixed fermentations led to a reduction of the total esters, including ethyl acetate, which is a compound responsible for wine deterioration. However, Sauvignon blanc wines fermented by mixed cultures contained significantly higher levels of esters and thiols, both associated with positive sensory attributes. These findings suggest that sequential inoculations possess great potential in affecting and modulating the chemical and aromatic profile of white wines, especially those produced from Sauvignon blanc grapes.
混合发酵与嗜杀糖酵母和酿酒酵母影响葡萄酒的化学成分，通过调节各种感兴趣的酿酒代谢物。本研究旨在阐明上述物种的顺序接种对生产白葡萄酒的影响，特别是对霞多丽、麝香、雷司令和长相思白葡萄酒的化学和香气特征的影响。发酵后，可滴定酸度和甘油含量在葡萄酒之间表现出明显的差异。对于挥发性化合物，混合发酵导致总酯的减少，包括乙酸乙酯，它是一种导致葡萄酒变质的化合物。然而，混合培养发酵的长相思白葡萄酒含有显著更高水平的酯类和硫醇类化合物，这两者都与积极的感官属性有关。这些发现表明，顺序接种在影响和调节白葡萄酒的化学和香气特征方面具有很大的潜力，特别是那些由长相思葡萄制成的白葡萄酒。
