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首页> 外文会议>International Conference on Environmental, Industrial and Applied Microbiology >Partial fermentation of musts from Tempranillo dried grapes
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Partial fermentation of musts from Tempranillo dried grapes

机译：来自Tempranillo干葡萄的必须部分发酵

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摘要

Partial fermentation of must from Tempranillo dried grapes gives rise to an increase of the titratable acidity and the volatile acidity as well as in a decrease of the content in total polyphenols in the resulting wines. CIELAB coordinates shows differences between the control, nonfermented, and fermented samples. The analysis of volatile aroma compounds show significant differences between fermented musts and the control in carboxylic acids, lactones, esters and phenolics. Ten odorant series were obtained by grouping the volatile aroma ompounds according their odor descriptor and only the sweet series show not significant differences among wines. Musts fermented with the selected yeast showed significant higher values in the floral, fruit and toasty series. Tasters choose the wine fermented with the X5 yeast strain as the best, which could be probably due to the metabolism of the yeast.
机译：必须从Tempranillo干葡萄的部分发酵产生可滴定的酸度和挥发性酸度的增加，以及所得葡萄酒中总多酚中的含量的降低。 CIELAB坐标显示控制，纯属和发酵样品之间的差异。对挥发性香气化合物的分析显示出发酵必须和羧酸，内酯，酯和酚类中的发酵必须和对照的显着差异。通过将挥发性香气分组根据其气味描述符进行挥发性香气而获得了10个气味系列，并且只有甜味系列显示在葡萄酒之间没有显着差异。用所选酵母发酵的必须在花卉，水果和烤肉系列中显示出显着的较高价值。品尝者选择用X5酵母菌株发酵的葡萄酒，这可能是由于酵母的代谢可能是由于酵母的代谢。

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