Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, China.
Key Laboratory of Wuliangye-Flavor Liquor Solid-State Fermentation, China National Light Industry, Yibin, 644000, China.
Appl Microbiol Biotechnol. 2023 Jun;107(11):3717-3727. doi: 10.1007/s00253-023-12502-7. Epub 2023 Apr 25.
To broaden knowledge about the oenological characteristics of Starmerella bacillaris, the influence of two Chinese indigenous S. bacillaris strains on the conventional enological parameters and volatile compounds of Cabernet Sauvignon wines were investigated under different inoculation protocols (single inoculation and simultaneous/sequential inoculation with the commercial Saccharomyces cerevisiae EC1118). The results showed that the two S. bacillaris strains could complete alcohol fermentation alone under high sugar concentrations while increasing the content of glycerol and decreasing the content of acetic acid. Compared with wines fermented by EC1118 single inoculation, S. bacillaris single inoculation and S. bacillaris/EC1118 sequential inoculation increased the contents of isobutanol, ethyl isobutanoate, terpenes, and ketones and decreased the contents of isopentanol, phenylethyl alcohol, fatty acids, acetate esters, and total ethyl esters. Furthermore, for S. bacillaris/EC1118 simultaneous inoculation, the concentrations of ethyl esters were increased, contributing to a higher score of "floral" and "fruity" notes in agreement with sensory analysis. KEY POINTS: • S. bacillaris single and simultaneous/sequential inoculation. • Conventional enological parameters and volatile compounds were investigated. • S. bacillaris/EC1118 simultaneous fermentation increased ethyl esters.
为了拓宽对巴斯德毕赤酵母（Starmerella bacillaris）酿造特性的了解，研究了 2 株中国本土巴斯德毕赤酵母菌株在不同接种方案（与商业酿酒酵母 EC1118 单独或同时/顺序接种）下对赤霞珠葡萄酒常规酿造参数和挥发性化合物的影响。结果表明，这 2 株巴斯德毕赤酵母菌株在高糖浓度下可以单独完成酒精发酵，同时增加甘油含量，降低乙酸含量。与 EC1118 单独接种发酵的葡萄酒相比，巴斯德毕赤酵母单独接种和巴斯德毕赤酵母/EC1118 顺序接种增加了异丁醇、异丁酸乙酯、萜烯和酮类的含量，降低了异戊醇、苯乙醇、脂肪酸、醋酸酯和总乙酯的含量。此外，对于巴斯德毕赤酵母/EC1118 同时接种，乙酯的浓度增加，这有助于提高“花香”和“果香”的得分，与感官分析一致。关键点：•巴斯德毕赤酵母单独和同时/顺序接种。•研究了常规酿造参数和挥发性化合物。•巴斯德毕赤酵母/EC1118 同时发酵增加了乙酯。
