Amores-Arrocha Antonio, Sancho-Galán Pau, Jiménez-Cantizano Ana, Palacios Víctor
Department of Chemical Engineering and Food Technology, Vegetal Production Area, Faculty of Sciences, Agrifood Campus of International Excellence (ceiA3), University of Cadiz, 11510 Cadiz, Spain.
Foods. 2021 May 13;10(5):1082. doi: 10.3390/foods10051082.
Lack of nutrients in grape may cause problems for a proper alcoholic fermentation process, resulting in an altered aromatic profile of the wines. To avoid this situation, commercial winemakers often use fermentation activators, which are usually combinations of ammonium salts, inactivated yeast and thiamine. In addition, it has been shown that bee pollen addition to the grape can help to improve fermentation, resulting in better volatile compound profile of wines responsible for sensory quality. For this reason, the aim of this research work was to carry out a comparative study using bee pollen versus commercial fermentation activators in white and red winemaking. The same dose of bee pollen and commercial activators (0.25 g/L) were used in all experiments. Volatile compounds were analyzed by gas chromatography-mass spectrometry, odor activity values were determined to assess odorant impact of various volatile compound families, and finally a descriptive sensory analysis was carried out. Then, the triangular test and the ranking assay were used to identify perceptible differences as well as preference among the wines elaborated. Compared to commercial activators, bee pollen wines increased volatile compound formation, mainly higher alcohols, esters, and terpenes, enhancing fruity and floral odorant series. On the other hand, triangular test showed significant differences between wines, and the ranking assay showed a greater preference for bee pollen wines.
葡萄中缺乏营养物质可能会给适当的酒精发酵过程带来问题，导致葡萄酒的香气特征发生改变。为避免这种情况，商业酿酒师通常会使用发酵活化剂，其通常是铵盐、灭活酵母和硫胺素的组合。此外，研究表明，在葡萄中添加蜂花粉有助于改善发酵过程，从而使葡萄酒中负责感官品质的挥发性化合物特征更好。因此，本研究工作的目的是在白葡萄酒和红葡萄酒酿造中，对蜂花粉与商业发酵活化剂进行比较研究。所有实验均使用相同剂量的蜂花粉和商业活化剂（0.25 g/L）。通过气相色谱 - 质谱联用仪分析挥发性化合物，测定气味活性值以评估各种挥发性化合物家族的气味影响，最后进行描述性感官分析。然后，使用三角试验和排序试验来识别所酿造葡萄酒之间的可感知差异以及偏好。与商业活化剂相比，蜂花粉葡萄酒增加了挥发性化合物的形成，主要是高级醇、酯类和萜烯类，增强了果香和花香气味系列。另一方面，三角试验表明葡萄酒之间存在显著差异，排序试验表明对蜂花粉葡萄酒的偏好更高。
