enotecUPM, Chemistry and Food Technology Department, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Universidad Politécnica de Madrid, Avenida Complutense S/N, 28040 Madrid, Spain.
Área Enología y Biotecnología de Fermentaciones, Facultad de Química, Universidad de la República, Gral. Flores 2124, Montevideo 11800, Uruguay.
Int J Mol Sci. 2021 Feb 23;22(4):2195. doi: 10.3390/ijms22042195.
is a non- yeast that has a powerful impact on the sensory profile of wines. Its effect on the aromatic profile of non-aromatic grape varieties, such as Albillo Mayor (, L), during vinification is a useful biotechnology to improve sensory complexity. Fermentation in steel barrels using and sequential inoculation with have been used to study the formation of terpenes and cell lysis in the production of Albillo white wines. The GC-MS analysis profile shows a significant effect of fermentation on the contents of terpenes (≈×3), mainly in linalool (>×3), β-citronellol (>×4), geraniol (>×2) and α-terpineol (≈×2). The contents of several polyoxygenated terpenes and some volatile phenols with a spicy aroma were increased during fermentation. In summary, releases a large number of cell wall polysaccharides during fermentation that affect wine palatability and structure. is a powerful bio-tool to enhance the fruitiness, floral notes and freshness in non-aromatic white varieties.
是一种非酵母，对葡萄酒的感官特征有强大的影响。在发酵过程中，它对非芳香葡萄品种（如 Albillo Mayor（）、L）的芳香特征的影响是改善感官复杂性的有用生物技术。使用 和顺序接种 进行钢桶发酵，已用于研究 Albillo 白葡萄酒生产中萜烯的形成和细胞裂解。GC-MS 分析谱表明，发酵对萜烯（≈×3）含量有显著影响，主要是芳樟醇（>×3）、β-香叶醇（>×4）、香叶醇（>×2）和α-松油醇（≈×2）。在发酵过程中，几种多氧化萜烯和一些具有辛辣香气的挥发性酚类物质的含量增加。总之，在发酵过程中释放大量的细胞壁多糖，影响葡萄酒的口感和结构。是增强非芳香白品种果香、花香和新鲜感的有力生物工具。
