Canonico Laura, Galli Edoardo, Agarbati Alice, Comitini Francesca, Ciani Maurizio
Dipartimento Scienze della Vita e dell'Ambiente, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy.
Foods. 2021 May 11;10(5):1047. doi: 10.3390/foods10051047.
In the last few decades, the increase of ethanol in wine, due to global climate change and consumers' choice is one of the main concerns in winemaking. One of the most promising approaches in reducing the ethanol content in wine is the use of non- yeasts in co-fermentation or sequential fermentation with . In this work, we evaluate the use of and in sequential fermentation under aeration condition with the aim of reducing the ethanol content with valuable analytical profile. After a preliminary screening in synthetic grape juice, bench-top fermentation trials were conducted in natural grape juice by evaluating the aeration condition (20 mL/L/min during the first 72 h) on ethanol reduction and on the analytical profile of wines. The results showed that / sequential fermentation under aeration condition determined an ethanol reduction of 1.46% (/) compared with pure fermentation. Aeration condition did not negatively affect the analytical profile of sequential fermentation / particularly an overproduction of volatile acidity and ethyl acetate. On the other hand, these conditions strongly improved the production of glycerol and succinic acid that positively affect the structure and body of wine.
在过去几十年里，由于全球气候变化和消费者选择，葡萄酒中乙醇含量的增加是酿酒业主要关注的问题之一。降低葡萄酒中乙醇含量最有前景的方法之一是在共发酵或顺序发酵中使用非酵母。在这项工作中，我们评估了在通气条件下顺序发酵中使用[具体物质1]和[具体物质2]，目的是在获得有价值的分析特征的同时降低乙醇含量。在合成葡萄汁中进行初步筛选后，通过评估通气条件（前72小时为20毫升/升/分钟）对乙醇降低和葡萄酒分析特征的影响，在天然葡萄汁中进行了台式发酵试验。结果表明，与[具体酵母]纯发酵相比，通气条件下[具体物质1]/[具体物质2]顺序发酵使乙醇含量降低了1.46%（[具体数值]）。通气条件对顺序发酵的分析特征没有负面影响，尤其是挥发性酸度和乙酸乙酯的过量产生。另一方面，这些条件极大地提高了甘油和琥珀酸的产量，对葡萄酒的结构和酒体有积极影响。
