Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Krakow, Poland.
Department of Chemical and Process Engineering, Faculty of Chemical Engineering and Technology, Cracow University of Technology, Warszawska 24, 31-155 Krakow, Poland.
Molecules. 2021 Apr 30;26(9):2628. doi: 10.3390/molecules26092628.
Interest in the use of non- yeast in mixed cultures is increasing due to the perceived improvement in the quality and complexity of the resulting wines. The aim of the study was to determine the ability of monocultures and mixed yeast cultures for deacidification and improvement of the composition of cold climate grape wines. Fermentation of grape musts with increased total acidity was carried out with the use of monocultures of MH020215 (Sc), 749 (Zb) and MG970690 (Mp), and their mixed cultures, inoculated simultaneously and sequentially. Oenological parameters, organic acids and volatile compounds profiles of obtained wines were characterized. The fermentation kinetics and analytical profiles of the obtained wines showed that the use of mixed yeast cultures contributed to the reduction of volatile acidity and acetic acid content in the wines, as well as obtaining a favorable aromatic profile of the wines. The dominant higher alcohols in all wines were 2-methyl-1-propanol, 3-methyl-1-butanol and 2-methyl-1-butanol. Significantly higher amounts of the first two compounds were found in wines obtained with MG070690, both in monoculture and in mixed cultures. The monocultures of MG070690 (Mp) compared with 749 (Zb) synthesized higher levels of esters in wines, including ethyl acetate, ethyl propionate, isobutyl acetate, ethyl pyroracemate and isoamyl acetate.
由于人们认为混合培养物可以提高葡萄酒的质量和复杂性，因此对使用非酵母的兴趣正在增加。本研究的目的是确定单培养物和混合酵母培养物对脱酸和改善冷气候葡萄葡萄酒组成的能力。使用 MH020215（Sc）、749（Zb）和 MG970690（Mp）的单培养物及其同时和顺序接种的混合培养物对总酸度增加的葡萄汁进行发酵。对获得的葡萄酒的酿造参数、有机酸和挥发性化合物进行了分析。发酵动力学和获得的葡萄酒的分析结果表明，使用混合酵母培养物有助于降低葡萄酒中的挥发性酸度和乙酸含量，并获得有利的葡萄酒芳香特征。所有葡萄酒中的主要高级醇为 2-甲基-1-丙醇、3-甲基-1-丁醇和 2-甲基-1-丁醇。在 MG070690 的单培养物和混合培养物中，都发现这两种化合物的含量明显高于其他葡萄酒。与 749（Zb）相比，MG070690（Mp）的单培养物在葡萄酒中合成了更高水平的酯类，包括乙酸乙酯、丙酸乙酯、乙酸异丁酯、乙酸吡咯乙酯和乙酸异戊酯。
