Mucalo Ana, Budić-Leto Irena, Zdunić Goran
Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia.
Foods. 2023 May 7;12(9):1912. doi: 10.3390/foods12091912.
In this study, the effects of sequential fermentation of / on the production of Plavac Mali wines were investigated in comparison with the commonly used inoculation of the commercial strain and spontaneous fermentation. A total of 113 aroma compounds and 35 polyphenolic compounds were analyzed. Sequential inoculation resulted in a decrease in alcohol content and pH (up to 0.3% / and 0.12 units, respectively) and an increase in total acidity (0.6 g/L, expressed as tartaric acid). The wines produced by spontaneous fermentation exhibited the greatest diversity of volatile compounds and the highest concentration of C13 norisoprenoids, lactones, and other compounds. These wines exhibited maximum hydroxycinnamic acids, prodelphinidin monomer units, epigallocatechin, B1, B3, and B4 dimers, and total flavan-3-ols. Sequential inoculation decreased the content of the aromas and polyphenols in the wines. The practical significance of this procedure lies in the selective effect on aroma compounds, the decrease in green aromas, undetectable volatile phenols, and the decrease in bitter and astringent compounds such as gallic acid, flavan-3-ol monomers (catechin and epicatechin), and dimers (B1, B2, B3, and B4). This work demonstrates the potential of sequential and spontaneous fermentation to improve the aromatic characteristics and overall quality of Plavac Mali wines.
在本研究中，与常用的商业菌株接种和自然发酵相比，研究了[具体物质]的顺序发酵对马尔维萨葡萄酒生产的影响。共分析了113种香气化合物和35种多酚化合物。顺序接种导致酒精含量和pH值降低（分别高达0.3%和0.12个单位），总酸度增加（0.6 g/L，以酒石酸计）。自然发酵产生的葡萄酒表现出最大的挥发性化合物多样性以及最高浓度的C13去甲异戊二烯类、内酯和其他化合物。这些葡萄酒表现出最大含量的羟基肉桂酸、原花色素单体单元、表没食子儿茶素、B1、B3和B4二聚体以及总黄烷-3-醇。顺序接种降低了葡萄酒中香气和多酚的含量。该方法的实际意义在于对香气化合物的选择性作用、绿色香气的减少、不可检测的挥发性酚类以及苦味和涩味化合物（如没食子酸、黄烷-3-醇单体（儿茶素和表儿茶素）和二聚体（B1、B2、B3和B4））的减少。这项工作证明了顺序发酵和自然发酵在改善马尔维萨葡萄酒香气特征和整体品质方面的潜力。
