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首页> 外文期刊>Australian Journal of Grape and Wine Research >Discovering a chemical basis for differentiating wines made by fermentation with 'wild' indigenous and inoculated yeasts: role of yeast volatile compounds
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Discovering a chemical basis for differentiating wines made by fermentation with 'wild' indigenous and inoculated yeasts: role of yeast volatile compounds

机译：发现区分“野生”本地和接种酵母发酵制成的葡萄酒的化学基础：酵母挥发性化合物的作用

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Background and Aims: Winemakers arc constantly searching for new techniques to modulate wine style. Exploiting indigenous yeasts present in grape must is re-emerging as a commercial option in New World wine regions. Wines made with indigenous or 'wild' yeasts are perceived to be more complex by showing a greater diversity of flavours; however, the chemical basis for the flavour characteristics is not yet defined. In order to evaluate techniques for making wine with the 'wild yeast fermentation' character more reliably, it is necessary to define the salient chemical characteristics of such wines. Methods and Results: Pairs of Chardonnay wines were prepared from the same must and subjected to similar fermentation conditions in the wineries of origin, except for the mode of inoculation. Reference wines were made by inoculation with a Saccharomyces cerevisiae starter culture, whereas companion wines were allowed to undergo fermentation with the indigenous microflora. Of all wine chemicals analysed, only yeast-derived volatile fermentation products showed significant differences between the yeast treatments.rnConclusions: Inoculated wines were associated with the esters ethyl hexanoate and 3-methylbutyl acetate and formed a clear cluster by principal component analysis. By comparison with inoculated wines, 'wild' yeast fermented wines showed high variability in volatile compounds that contribute to wine aroma, with higher concentrations of 2-methylpropanol, 2-methylbutanoic acid, ethyl 2-methylpropanoate, ethyl decanoate and ethyl dodecanoate potentially being sensorially important. Significance of the Study: This study shows that yeast-derived volatile fermentation products are a key difference between inoculated and uninoculated ferments and provides a chemical basis for the 'wild yeast fermentation' character.
机译：背景和目标：酿酒师不断寻求新技术来调节葡萄酒风格。在新世界葡萄酒产区，利用葡萄汁中存在的本地酵母作为一种商业选择正在重新出现。用本地或“野生”酵母制成的葡萄酒通过表现出更大的风味被认为更加复杂。但是，尚没有确定风味特性的化学基础。为了更可靠地评估具有“野生酵母发酵”特性的葡萄酒的制造技术，有必要定义此类葡萄酒的主要化学特性。方法和结果：除接种方式外，成对的霞多丽葡萄酒是在相同的葡萄汁中制成的，并在原产地的酿酒厂中经过类似的发酵条件。参比酒是通过接种酿酒酵母（Saccharomyces cerevisiae）发酵剂而制得的，而同伴酒则可以通过本地微生物进行发酵。在所有分析过的葡萄酒化学物质中，只有酵母来源的挥发性发酵产物在酵母处理之间表现出显着差异。结论：接种的葡萄酒与己酸乙酯和乙酸3-甲基丁酯有关，并通过主成分分析形成清晰的簇。与接种的葡萄酒相比，“野生”酵母发酵的葡萄酒表现出导致葡萄酒香气的挥发性化合物的高变异性，较高浓度的2-甲基丙醇，2-甲基丁酸，2-甲基丙酸乙酯，癸酸乙酯和十二烷酸乙酯可能具有感官上的感觉。重要。研究的意义：该研究表明，酵母来源的挥发性发酵产物是接种和未接种发酵之间的关键区别，并为“野生酵母发酵”特性提供了化学基础。

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