Paup Victoria D, Barton Tara L, Edwards Charles G, Lange Iris, Lange B Markus, Lee Jungmin, Ross Carolyn F
School of Food Science, Washington State University, Pullman, Washington, USA.
Institute of Biological Chemistry and M.J. Murdock Metabolomics Laboratory, Washington State University, Pullman, Washington, USA.
J Food Sci. 2022 Dec;87(12):5402-5417. doi: 10.1111/1750-3841.16371. Epub 2022 Nov 10.
This study examined the influence of pectinase-producing non-Saccharomyces yeasts on the chemical and sensory attributes of red and white wines with added pectin. Merlot and Chardonnay wines were produced with or without a mixture of pectinase-producing non-Saccharomyces yeasts (Cryptococcus adeliensis, Issatchenkia orientalis, and Pichia kluyveri) added to the must prior to alcoholic fermentation conducted by a commercial strain of Saccharomyces cerevisiae. To ensure sufficient substrate was present, varying concentrations of apple pectin (up to 1.25 g/L for red wines and 1.00 g/L for white wine) were added at the start of fermentation. After bottling, trained panelists (n = 10) analyzed these wines for aroma, flavor, taste, and mouthfeel attributes. For both wines, significant interactions were noted between the presence of non-Saccharomyces yeasts and pectin addition which affected pH, titratable acidity, and concentrations of D-galacturonic acid. While no significant sensory differences were observed among the red wines, limited changes were noted for white wines. However, a strong positive correlation was found between the D-galacturonic acid and buttery aroma for Chardonnay and with flavor for Merlot. Increasing D-galacturonic acid concentrations, through utilization of non-Saccharomyces yeasts, may improve the wine quality as a buttery aroma is often associated with high-quality Chardonnay. For both red and white wines, the utilization of these particular non-Saccharomyces yeasts significantly influenced chemical properties but yielded minor sensory changes without any faults. PRACTICAL APPLICATION: With the recent trend to reduce alcohol content in commercial wines, the interest in non-Saccharomyces yeasts has grown. This study showed that the addition of non-Saccharomyces yeasts, perhaps due to their pectinase activity, influenced the chemical characteristics of red and white wines with limited sensory differences, making these yeasts a useful tool for winemakers to modify wine properties.
本研究考察了产果胶酶的非酿酒酵母对添加果胶的红葡萄酒和白葡萄酒化学及感官特性的影响。梅洛葡萄酒和霞多丽葡萄酒的酿造，是在商业酿酒酵母菌株进行酒精发酵之前，向葡萄汁中添加或不添加产果胶酶的非酿酒酵母混合物（阿德利隐球酵母、东方伊萨酵母和克鲁维毕赤酵母）。为确保有足够的底物，在发酵开始时添加了不同浓度的苹果果胶（红葡萄酒最高1.25 g/L，白葡萄酒1.00 g/L）。装瓶后，由经过培训的评审员（n = 10）对这些葡萄酒的香气、风味、口感和质地特性进行分析。对于这两种葡萄酒，均发现非酿酒酵母的存在与果胶添加之间存在显著相互作用，这影响了pH值、可滴定酸度和D - 半乳糖醛酸的浓度。虽然红葡萄酒之间未观察到显著的感官差异，但白葡萄酒有有限的变化。然而，发现霞多丽葡萄酒中D - 半乳糖醛酸与黄油香气以及梅洛葡萄酒中D - 半乳糖醛酸与风味之间存在强正相关。通过利用非酿酒酵母提高D - 半乳糖醛酸浓度，可能会改善葡萄酒品质，因为黄油香气通常与高品质霞多丽相关。对于红葡萄酒和白葡萄酒，利用这些特定的非酿酒酵母均显著影响了化学性质，但产生的感官变化较小且无任何缺陷。实际应用：随着近期商业葡萄酒降低酒精含量的趋势，对非酿酒酵母的兴趣有所增加。本研究表明，添加非酿酒酵母可能由于其果胶酶活性，影响了红葡萄酒和白葡萄酒的化学特性，感官差异有限，使这些酵母成为酿酒师改变葡萄酒特性的有用工具。
