Department of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Cordoba, 14014, Cordoba, Spain.
Department of Inorganic Chemistry and Chemical Engineering, Agrifood Campus of International Excellence CeiA3, Nano Chemistry Institute (IUNAN), University of Córdoba, 14014, Córdoba, Spain.
Food Microbiol. 2024 Dec;124:104609. doi: 10.1016/j.fm.2024.104609. Epub 2024 Jul 25.
Fino Sherry wine undergoes biological aging carried out by a velum of flor yeast within a traditional dynamic system known as "criaderas and solera". The complex microbiota of biofilm-forming Saccharomyces cerevisiae strains play a crucial role in shaping the distinctive organoleptic profile of these types of wines. For this reason, the aim of this study is to analyze the changes produced by different flor yeast strains in the volatilome and the aminogram of different wines from the criaderas and solera system during biological aging in the laboratory, simulating a flor yeast velum condition at different stages of the system. Results suggest that each strain metabolizes wine differently, finding that depending on the wine, some strains are better suited for the process than others. In addition, it is found that the content of biogenic amines in Fino Sherry wines, previously attributed to malolactic bacteria, varies according to the yeast strain metabolizing the wine, suggesting that flor yeast could be used to modify biogenic amines content during biological aging. Results indicate that the use of selected flor yeast starters in biological aging may be of interest to modulate some parameters during Fino Sherry wine aging.
菲诺雪利酒在传统的动态系统“criaderas 和 solera”中，通过一层弗洛尔酵母进行生物陈酿。生物膜形成的酿酒酵母菌株的复杂微生物群在塑造这些类型葡萄酒独特的感官特征方面起着至关重要的作用。出于这个原因，本研究的目的是分析不同弗洛尔酵母菌株在实验室中模拟弗洛尔酵母层条件下不同 criaderas 和 solera 系统中不同葡萄酒的挥发物和氨基组成在生物陈酿过程中的变化，在系统的不同阶段。结果表明，每种菌株对葡萄酒的代谢方式不同，发现有些菌株比其他菌株更适合该过程。此外，还发现菲诺雪利酒中的生物胺含量（先前归因于乳酸菌）根据代谢葡萄酒的酵母菌株而变化，这表明弗洛尔酵母可用于在生物陈酿过程中调节生物胺含量。结果表明，在生物陈酿过程中使用选定的弗洛尔酵母起始剂可能有助于调节菲诺雪利酒陈酿过程中的一些参数。
