College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China.
National Center for Yeast Technology Research and Promotion, Yichang, Hubei 443003, China; Angel Yeast Co., Ltd, Yichang, Hubei 443003, China.
Food Res Int. 2018 Jun;108:119-127. doi: 10.1016/j.foodres.2018.03.037. Epub 2018 Mar 13.
Wine aroma response to a selected Hanseniaspora uvarum Yun268 strain was investigated using different inoculation strategies with commercial Saccharomyces cerevisiae yeast, namely, simultaneous fermentation (SiF), sequential fermentation (SeF), S. cerevisiae fermentation treated with extracellular extract of H. uvarum (EE), and pure S. cerevisiae fermentation (PF). Contributive volatiles in the perception of enhanced aroma traits were uncovered by partial least-squares regression. Results showed that controlled inoculation resulted into different amounts of H. uvarum Yun268, which distinctively affected the chemical and sensory profiles of wines. The concentration of aromatic compounds could be increased by H. uvarum Yun268 yeasts via high levels of β-glucosidase activity and fatty acids. Terpenes, C-norisoprenoids, acetate esters, ethyl esters, and fatty acids served as the impact volatiles that contributed to the enhanced aroma traits. SiF specifically increased the contents of C-norisoprenoids, terpenes, and ethyl esters, while EE enhanced varietal volatile content rather than those of fermentative ones. However, excessive H. uvarum Yun268 in sequential inoculation elevated the concentrations of acetate esters and volatile phenols, triggering nail polish odor in Cabernet Sauvignon red wines.
采用商业酿酒酵母与 selected Hanseniaspora uvarum Yun268 菌株的不同接种策略，即同步发酵（Simultaneous Fermentation，SiF）、顺序发酵（Sequential Fermentation，SeF）、经 Hanseniaspora uvarum 胞外提取物（Extracellular Extract of H. uvarum，EE）处理的酿酒酵母发酵以及纯酿酒酵母发酵（Pure Saccharomyces cerevisiae Fermentation，PF），研究了葡萄酒香气对 selected Hanseniaspora uvarum Yun268 菌株的响应。通过偏最小二乘回归揭示了感知增强香气特征的贡献挥发性物质。结果表明，控制接种导致 Hanseniaspora uvarum Yun268 的数量不同，这明显影响了葡萄酒的化学和感官特征。芳香化合物的浓度可以通过高水平的β-葡萄糖苷酶活性和脂肪酸来增加。萜烯、C-类异戊二烯、乙酸酯、乙酯和脂肪酸作为影响挥发性物质，有助于增强香气特征。SiF 特别增加了 C-类异戊二烯、萜烯和乙酯的含量，而 EE 增强了品种挥发性物质的含量，而不是发酵性挥发性物质的含量。然而，在顺序接种中过多的 Hanseniaspora uvarum Yun268 会增加乙酸酯和挥发性酚类的浓度，引发赤霞珠红葡萄酒中的指甲油气味。
