Bianchi Federico, Avesani Michele, Lorenzini Marilinda, Zapparoli Giacomo, Simonato Barbara
Department of Biotechnology, University of Verona, Strada le Grazie 15, 37134 Verona, Italy.
Unione Italiana Vini, Viale del Lavoro 8, 37135 Verona, Italy.
Foods. 2024 Aug 3;13(15):2455. doi: 10.3390/foods13152455.
This study evaluates the fermentation performances of non- strains in fermenting cherry must from Italian cherries unsuitable for selling and not intended to be consumed fresh, and their effects on the chemical composition of the resulting wine. Fermentation trials in 100 and 500 mL of must were carried out to select 21 strains belonging to 11 non- species. Cherry wines obtained by six select strains were chemically analyzed for fixed and volatile compounds. Quantitative data were statistically analyzed by agglomerative hierarchical clustering, partial least squared discriminant analysis, and principal component analysis. Wines revealed significant differences in their composition. Lactic acid and phenylethyl acetate levels were very high in wines produced by and , respectively. Compared to wine, non- wines had a lower content of fatty acid ethyl esters 4-vinyl guaiacol and 4-vinyl phenol. The multivariate analysis discriminated between wines, demonstrating the different contributions of each strain to aroma components. Specifically, all wines from non- strains were kept strictly separate from the control wine. This study provided comprehensive characterization traits for non-conventional strains that enhance the aroma complexity of cherry-based wine. The use of these yeasts in cherry wine production appears promising. Further investigation is required to ascertain their suitability for larger-scale fermentation.
本研究评估了非酿酒酵母菌株对来自意大利不适于销售且不打算鲜食的樱桃所制樱桃汁的发酵性能，以及它们对所得葡萄酒化学成分的影响。在100毫升和500毫升的果汁中进行发酵试验，以筛选出属于11个非酿酒酵母物种的21株菌株。对由六种选定菌株制成的樱桃酒进行了固定成分和挥发性成分的化学分析。对定量数据进行了凝聚层次聚类分析、偏最小二乘判别分析和主成分分析。葡萄酒在成分上显示出显著差异。乳酸和苯乙酸乙酯含量分别在由[具体菌株1]和[具体菌株2]所产的葡萄酒中非常高。与[对照菌株]葡萄酒相比，非酿酒酵母葡萄酒中脂肪酸乙酯、4-乙烯基愈创木酚和4-乙烯基苯酚的含量较低。多变量分析区分了不同葡萄酒，证明了每个菌株对香气成分的不同贡献。具体而言，所有非酿酒酵母菌株所产葡萄酒与对照葡萄酒严格区分开来。本研究为非常规菌株提供了全面的特征描述，这些菌株增强了樱桃基葡萄酒的香气复杂性。在樱桃酒生产中使用这些酵母似乎很有前景。需要进一步研究以确定它们是否适合大规模发酵。
