Sereni Anthony, Phan Quynh, Osborne James, Tomasino Elizabeth
Department of Food Science & Technology, Oregon State University, Corvallis, OR 97331, USA.
Foods. 2020 Jun 18;9(6):802. doi: 10.3390/foods9060802.
Malolactic fermentation (MLF) is an important process in wine production due to the resulting reduction in acidity. MLF is typically induced by the addition of after the completion of alcoholic fermentation (AF), but can occur concurrent with AF by co-inoculation of with . This study investigated the effect of MLF inoculation timing and temperature (15 °C and 21 °C) and the presence of the non- yeast on Chardonnay wine aroma and mouthfeel. Aroma composition was measured using headspace solid-phase microextraction-gas chromatography mass spectrometry (HS-SPME-GCMS). Mouthfeel attributes of the wines produced were assessed by a winemaker panel, using Napping and Ultra-flash profiling. Significant differences in aroma composition and mouthfeel perception were found based on MLF timing and inoculation conditions, as well as between temperatures. Temperature had a greater impact on the aroma composition for sequential inoculations, while there were little differences based on the temperature of concurrent fermentations. Treatment type and temperature also affected the chemical composition of finished wines. Mouthfeel was impacted, although not as strongly as aroma composition. These findings demonstrate the usefulness of various MLF practices to influence the sensory qualities of a Chardonnay wine.
苹果酸-乳酸发酵（MLF）在葡萄酒生产中是一个重要过程，因为它能降低酸度。MLF通常在酒精发酵（AF）完成后通过添加[具体物质未给出]来诱导，但通过将[具体物质未给出]与[具体物质未给出]共同接种，也可与AF同时发生。本研究调查了MLF接种时间和温度（15℃和21℃）以及非酵母[具体物质未给出]的存在对霞多丽葡萄酒香气和口感的影响。使用顶空固相微萃取-气相色谱-质谱联用仪（HS-SPME-GCMS）测定香气成分。由酿酒师小组使用口部覆盖法和超快速剖析法评估所生产葡萄酒的口感属性。基于MLF时间、接种条件以及不同温度之间，在香气成分和口感感知方面发现了显著差异。对于顺序接种，温度对香气成分的影响更大，而对于同时发酵，基于温度的差异较小。处理类型和温度也影响成品葡萄酒的化学成分。口感受到了影响，尽管不如香气成分那么强烈。这些发现证明了各种MLF操作对于影响霞多丽葡萄酒感官品质的有用性。
