Prusova Bozena, Humaj Jakub, Kulhankova Michaela, Kumsta Michal, Sochor Jiri, Baron Mojmir
Department of Viticulture and Enology, Mendel University in Brno, Valticka 337, 691 44 Lednice, Czech Republic.
Foods. 2023 Jan 28;12(3):574. doi: 10.3390/foods12030574.
During alcoholic fermentation, a considerable amount of carbon dioxide (CO) is produced, and the stream of CO can strip aromatic substances from the fermenting must. Aroma losses during fermentation can be significant and may lead to a reduction in wine quality. This study is focused on new fermentation gas capture technology. In the experiment, gas was captured during the fermentation of sauvignon blanc must. The concentration of individual volatile compounds in the fermentation gas was determined using gas chromatography, and the highest values were achieved by isoamyl acetate, isoamyl alcohol and ethyl decanoate. Ethyl dodecanoate achieved the lowest values of the investigated volatile substances. For sensory assessment, quantitative descriptive analysis (QDA) compared water carbonated with fermentation gas and water carbonated with commercial carbon dioxide for food purposes. Based on the results of this study, it can be concluded that the captured gas containing positive aromatic substances is suitable for the production of carbonated drinks in the food industry.
在酒精发酵过程中，会产生大量的二氧化碳（CO），并且二氧化碳流会从正在发酵的葡萄汁中带走芳香物质。发酵过程中的香气损失可能很大，并且可能导致葡萄酒品质下降。本研究聚焦于新的发酵气体捕获技术。在实验中，在长相思葡萄汁发酵过程中捕获气体。使用气相色谱法测定发酵气体中各挥发性化合物的浓度，其中乙酸异戊酯、异戊醇和癸酸乙酯的含量最高。十二烷酸乙酯在所研究的挥发性物质中含量最低。为了进行感官评估，定量描述分析（QDA）比较了用发酵气体碳酸化的水和用于食品的商业二氧化碳碳酸化的水。基于本研究的结果，可以得出结论，捕获的含有正芳香物质的气体适用于食品工业中碳酸饮料的生产。
