Rossetti Alessio Pio, Perpetuini Giorgia, Tofalo Rosanna
Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, via Balzarini 1, 64100, Teramo, Italy.
Heliyon. 2024 Aug 3;10(15):e35692. doi: 10.1016/j.heliyon.2024.e35692. eCollection 2024 Aug 15.
This study investigated the impact of 10 strains of , co-inoculated as planktonic or biofilm-detached cells with , on the volatilome of a red wine. The wines produced with biofilm-detached cells exhibited a greater concentration of glycerol and a lower quantity of ethanol than the other wines. Furthermore, these wines exhibited elevated levels of higher alcohols, organic acids, esters, terpenes, and norisoprenoids. Based on the odor activity value and relative odor contribution, isoamyl acetate, ethyl octanoate, ethyl isobutanoate, and methyl decanoate were the main aroma components of wines made with planktonic cells. The main compounds characterizing the wines obtained with biofilm-detached cells were: phenethyl alcohol, β-damascenone, citronellol, β-ionone, and nerol. The sensory analysis revealed that the wines produced with biofilm-detached cells had higher scores for mouth-feel, spicy, floral, and raspberry notes than the others. The present study provides evidence that biofilm-detached cells released specific volatile compounds in red wines.
本研究调查了10株[具体菌株]作为浮游细胞或生物膜分离细胞与[另一物质]共同接种对红葡萄酒挥发物的影响。与其他葡萄酒相比，用生物膜分离细胞酿造的葡萄酒甘油浓度更高，乙醇含量更低。此外，这些葡萄酒中高级醇、有机酸、酯类、萜类和类异戊二烯的含量也有所升高。基于气味活性值和相对气味贡献，乙酸异戊酯、辛酸乙酯、异丁酸乙酯和癸酸甲酯是浮游细胞酿造葡萄酒的主要香气成分。生物膜分离细胞酿造的葡萄酒的主要特征化合物为：苯乙醇、β-大马酮、香茅醇、β-紫罗兰酮和橙花醇。感官分析表明，生物膜分离细胞酿造的葡萄酒在口感、辛辣、花香和覆盆子味方面的得分高于其他葡萄酒。本研究提供了证据，证明生物膜分离细胞在红葡萄酒中释放了特定的挥发性化合物。
