UR Oenologie EA 4577, USC 1366 INRAE, Bordeaux INP, Université de Bordeaux, Bordeaux, France; Department of Wine Science, School of Agriculture, Food and Wine, The University of Adelaide, Urrbrae, SA 5064, Australia.
UR Oenologie EA 4577, USC 1366 INRAE, Bordeaux INP, Université de Bordeaux, Bordeaux, France; ENSCBP, Bordeaux INP, 33600 Pessac, France.
Food Chem. 2021 Jul 1;349:129015. doi: 10.1016/j.foodchem.2021.129015. Epub 2021 Jan 9.
Wines from warm(ing) climates often contain excessive ethanol but lack acidity. The yeast Lachancea thermotolerans can ameliorate such wines due to partial conversion of sugars to lactic acid during alcoholic fermentation. This study compared the performance of five L. thermotolerans strains in two inoculation modalities (sequential and co-inoculation) to Saccharomyces cerevisiae and un-inoculated treatments in high sugar/low acidity Merlot fermentations. The pH and ethanol levels in mixed-culture dry wines were either comparable, or significantly lower than in controls (decrease of up to 0.5 units and 0.90% v/v, respectively). The analysis of volatile compounds revealed marked differences in major flavour-active yeast metabolites, including up to a thirty-fold increase in ethyl lactate in certain L. thermotolerans modalities. The wines significantly differed in acidity perception, alongside 18 other sensory attributes. Together, these results highlight the potential of some L. thermotolerans strains to produce 'fresher' wines with lower ethanol content and improved flavour/balance.
来自温暖气候的葡萄酒通常含有过量的乙醇，但缺乏酸度。耐热酒香酵母（Lachancea thermotolerans）可以改善这种葡萄酒，因为它在酒精发酵过程中可以部分将糖转化为乳酸。本研究比较了五种耐热酒香酵母菌株在两种接种方式（顺序接种和共接种）与酿酒酵母和未接种处理在高糖/低酸度梅洛发酵中的性能。混合培养干酒的 pH 值和乙醇水平与对照相比，要么相当，要么显著降低（分别降低了 0.5 个单位和 0.90%v/v）。挥发性化合物的分析显示，主要风味活性酵母代谢物存在明显差异，包括某些耐热酒香酵母方式下乙基乳酸酯增加了三十倍。这些葡萄酒在酸度感知方面存在显著差异，同时还有其他 18 种感官属性。总的来说，这些结果突出了一些耐热酒香酵母菌株生产具有更低乙醇含量和改善风味/平衡的“更清新”葡萄酒的潜力。
