和起始剂对黑树莓酒挥发性和感官特性的影响。 需注意，原文中“and starters”前少了内容，这可能会影响对完整意思的准确理解。
The Influence of and Starters on the Volatile and Sensory Properties of Black Raspberry Wine.
作者信息
Wang Changsen, Sun Shuyang, Zhou Haoran, Cheng Zhenzhen
机构信息
School of Food Engineering, Ludong University, Yantai 264025, China.
College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
出版信息
Foods. 2023 Nov 22;12(23):4212. doi: 10.3390/foods12234212.
Malolactic fermentation (MLF) by different lactic acid bacteria has a significantly influence on the aromatic and sensory properties of wines. In this study, four strains including two (commercial O-Mega and native DS04) and two (commercial NoVA and native NV27) were tested for their performances over MLF and effects on the basic composition, volatile components and sensory property of black raspberry wine. Results of microbial growth kinetics showed strains had higher fermentation efficiency than . The volatile compounds were determined by GC-IMS; NoVA and NV27 had higher production of volatile esters, and DS04 synthesized more amounts of acetate esters and several alcohols. In terms of sensory evaluation, NV27 and DS04 showed great aroma properties due to the enhanced fruity and sweet aroma. Furthermore, PLS was used for the establishment of the relationship between volatiles and sensory odors and sensory data interpretation.
不同乳酸菌进行的苹果酸-乳酸发酵（MLF）对葡萄酒的香气和感官特性有显著影响。在本研究中，测试了四株菌，包括两株商业菌株（O-Mega和天然菌株DS04）以及两株商业菌株（NoVA和天然菌株NV27）在MLF过程中的表现，以及它们对黑树莓酒基本成分、挥发性成分和感官特性的影响。微生物生长动力学结果表明，[此处原文有缺失，推测可能是某类菌株]菌株比[此处原文有缺失，推测可能是另一类菌株]具有更高的发酵效率。通过气相色谱-离子迁移谱（GC-IMS）测定挥发性化合物；NoVA和NV27产生的挥发性酯类更多，而DS04合成了更多量的乙酸酯类和几种醇类。在感官评价方面，NV27和DS04由于果香和甜香增强而表现出良好的香气特性。此外，采用偏最小二乘法（PLS）建立挥发性成分与感官气味之间的关系以及进行感官数据解释。
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