Denat Marie, Pérez Dolores, Heras José María, Querol Amparo, Ferreira Vicente
Laboratory for Aroma Analysis and Enology (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), c/Pedro Cerbuna 12, 50009 Zaragoza, Spain.
Lallemand Bio S.L., 08028 Barcelona, Spain.
Food Chem X. 2021 Feb 9;9:100116. doi: 10.1016/j.fochx.2021.100116. eCollection 2021 Mar 30.
Ten different strains fermented semi-synthetic musts containing a Polyphenolic and Aroma Precursor Fraction (PAF) extracted from Tempranillo grapes. Aroma compounds were studied by Gas Chromatography (GC), GC-Olfactometry and GC-Mass Spectrometry (MS), during fermentation by trapping volatilized aroma, immediately after fermentation and after accelerated aging. Volatiles lost by evaporation during fermentation are mostly fermentative compounds and not grape-related odorants. Isobutanal and some esters are mostly lost during fermentation. In many cases the impact of yeast strain is evident only after aging. Strains could be classified into 3 major clusters with marked differences in fermentative and varietal profiles. Linalool and geraniol were found to have fermentative origin. yeast strains can effectively modulate varietal aroma, likely through specific enzymatic activities acting on grape phenolic acids and norisoprenoid aroma precursors and may be specifically used to mitigate some aging-related off odours, such as massoia lactone, guaiacol or TDN.
十种不同的菌株发酵了半合成葡萄汁，这些葡萄汁含有从丹魄葡萄中提取的多酚和香气前体组分（PAF）。在发酵过程中，通过捕集挥发的香气、发酵刚结束后以及加速陈酿后，利用气相色谱（GC）、气相色谱 - 嗅觉测定法和气相色谱 - 质谱联用（MS）对香气化合物进行了研究。发酵过程中因蒸发而损失的挥发物大多是发酵产生的化合物，而非与葡萄相关的气味物质。异丁醛和一些酯类在发酵过程中大多会损失。在许多情况下，酵母菌株的影响只有在陈酿后才明显。菌株可分为3个主要簇，在发酵和品种特征方面存在显著差异。芳樟醇和香叶醇被发现具有发酵来源。酵母菌株可能通过作用于葡萄酚酸和类异戊二烯香气前体的特定酶活性来有效调节品种香气，并且可能特别用于减轻一些与陈酿相关的不良气味，如肉豆蔻内酯、愈创木酚或TDN。
