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 Res Int. 2018 Jul;109:298-309. doi: 10.1016/j.foodres.2018.04.027. Epub 2018 Apr 17.
The use of mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae is gaining attention in recent years due to their ability to modulate the metabolites production of enological interest. In the present study, four of the most popular planted red grape varieties (Cabernet sauvignon, Merlot, Pinot noir and Shiraz) were fermented using the aforementioned species and two different inoculation protocols (inoculation of S. cerevisiae after 24 and 48 h from the Starm. bacillaris inoculation), in order to evaluate their impact on the volatile composition and chromatic characteristics of wines. Analysis from chemical composition showed that titratable acidity and glycerol content exhibited marked differences among wines after fermentation. For volatile compounds, mixed fermented wines using an inoculation delay of 48 h led to reduction of volatile compounds (mainly esters). A shorter 24 h delay produced wines with higher values of color intensity than pure fermented wines. The differences observed between the inoculation protocols can be explained by the growth dynamics of both species during fermentation. These findings suggest that mixed fermentations posed a great potential in reducing metabolites which are considered negative for wine quality (mainly ethyl acetate and volatile fatty acids) and with an improvement of the chromatic profile of the wines.
近年来，由于能够调节酿造学上感兴趣的代谢产物的生产，使用巴斯德毕赤酵母和酿酒酵母的混合发酵受到了关注。在本研究中，使用上述两种酵母和两种不同的接种方案（巴斯德毕赤酵母接种后 24 和 48 小时接种酿酒酵母）对四种最受欢迎的种植红葡萄品种（赤霞珠、梅洛、黑比诺和设拉子）进行发酵，以评估它们对葡萄酒挥发性成分和颜色特征的影响。化学成分分析表明，发酵后葡萄酒的可滴定酸度和甘油含量存在明显差异。对于挥发性化合物，接种延迟 48 小时的混合发酵葡萄酒导致挥发性化合物（主要是酯类）减少。较短的 24 小时延迟使葡萄酒的颜色强度值高于纯发酵葡萄酒。接种方案之间的差异可以通过发酵过程中两种酵母的生长动态来解释。这些发现表明，混合发酵在减少被认为对葡萄酒质量有负面影响的代谢产物（主要是乙酸乙酯和挥发性脂肪酸）方面具有很大的潜力，并且可以改善葡萄酒的颜色特征。
