Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo Avda. Menéndez Pidal, s/n., 14004 Córdoba, Spain.
Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Ctra. Cañada de la Loba (CA 3101) PK3.1, 11471 Jerez de la Frontera, Cádiz, Spain.
J Agric Food Chem. 2021 Feb 10;69(5):1598-1609. doi: 10.1021/acs.jafc.0c06970. Epub 2021 Jan 28.
Controlled inoculations of non- yeasts are becoming increasingly used to produce high-quality wines due to their enological potential. In this study, we evaluated the impact of sequential inoculation with the commercial non- yeasts ( and ) in combination with on the chemical and sensory profile of rosé wines. Sequential inoculation with produced wines with an overall reduction in esters, mainly explained by the lower concentrations of ethyl esters of medium-chain fatty acids and isoamyl acetate. The lower ester concentrations of these wines were related to a reduction in fruity descriptors. An increase was observed, however, in other minor esters such as cinnamates and ethyl esters of branched acids. Zinc, ethyl isobutyrate, and ethyl dihydrocinnamate were selected as potential markers for this fermentation strategy. Sequential inoculation with resulted in rosé wines with an enhanced ester profile, reduced acetaldehyde, and increased anthocyans and tannins. Compared to the control wines fermented with , the changes observed in these wines were far subtler, especially for the volatile profile, sensory characteristics, and color parameters, with isobutyl hexanoate and isoamyl butyrate being selected as potential markers.
由于其在酿造方面的潜力，控制接种非酵母正在越来越多地用于生产高质量的葡萄酒。在这项研究中，我们评估了连续接种商业非酵母（ 和 ）与 相结合对桃红葡萄酒化学和感官特征的影响。与 连续接种会产生酯类含量总体降低的葡萄酒，这主要归因于中链脂肪酸乙酯和乙酸异戊酯浓度降低。这些葡萄酒中酯类浓度降低与果香描述符减少有关。然而，其他一些较小的酯类，如肉桂酸酯和支链酸乙酯的浓度却有所增加。锌、异丁酸乙酯和二氢肉桂酸乙酯被选为这种发酵策略的潜在标志物。与 连续接种会导致桃红葡萄酒的酯类含量增加、乙醛含量降低、花色苷和单宁含量增加。与用 发酵的对照葡萄酒相比，这些葡萄酒的变化要微妙得多，尤其是挥发性成分、感官特征和颜色参数，异己酸正丁酯和异戊酸异丁酯被选为潜在标志物。
