Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Tsinghua East Road 17, Beijing 100083, China.
Beijing Chateau Lion Winery Co., Ltd., Beijing 102400, China.
Molecules. 2022 Oct 14;27(20):6892. doi: 10.3390/molecules27206892.
Indigenous , as a new and useful tool, can be used in fermentation to enhance the aroma characteristic qualities of the wine-production region. In this study, we used indigenous L59 and commercial FX10 to ferment Prince (a new hybrid variety from Lion Winery) wine, detected the basic physicochemical parameters and the dynamic changes of fungal communities during fermentation, and analyzed the correlations between fungal communities and volatile compounds. The results showed that the indigenous L59 could quickly adapt to the specific physicochemical conditions and microbial ecology of the grape must, showing a strong potential for winemaking. Compared with commercial FX10, the wine fermented by indigenous L59 contained more glycerol and less organic acids, contributing to a rounder taste. The results of volatile compounds indicated that the indigenous L59 had a positive effect on adding rosy, honey, pineapple and other sweet aroma characteristics to the wine. Overall, the study we performed showed that selection of indigenous from the wine-producing region as a starter for wine fermentation is conducive to improving the aroma profile of wine and preserving the aroma of the grape variety.
土著酵母作为一种新的有用工具，可用于发酵过程中，增强葡萄酒产区的香气特征品质。在本研究中，我们使用了本土的 L59 和商业 FX10 对王子（来自狮王酒庄的一个新杂交品种）葡萄酒进行发酵，检测了发酵过程中基本理化参数和真菌群落的动态变化，并分析了真菌群落与挥发性化合物之间的相关性。结果表明，本土的 L59 能够快速适应葡萄汁特定的理化条件和微生物生态环境，具有很强的酿酒潜力。与商业 FX10 相比，由本土 L59 发酵的葡萄酒含有更多的甘油，更少的有机酸，口感更加圆润。挥发性化合物的结果表明，本土 L59 对葡萄酒增添玫瑰、蜂蜜、菠萝等甜味香气特征有积极影响。总的来说，我们的研究表明，选择葡萄酒产区的本土酵母作为发酵起始剂，有利于改善葡萄酒的香气特征，保留葡萄品种的香气。
