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首页> 外文期刊>Food microbiology >Effects of initial oxygenation on chemical and aromatic composition of wine in mixed starters of Hanseniaspora vineae and Saccharomyces cerevisiae
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Effects of initial oxygenation on chemical and aromatic composition of wine in mixed starters of Hanseniaspora vineae and Saccharomyces cerevisiae

机译：初始氧合对汉森县血糖和酿酒酵母混合初期葡萄酒化学和芳香族组成的影响

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摘要

The use of Saccharomyces and non-Saccharomyces yeast species as mixed starters has potential advantages over pure culture fermentation due to increased wine complexity based on modification of metabolites of oenological interest. In this work, the effects of initial oxygenation on fermentation performance, chemical and volatile composition of French Colombard wine fermented with Hanseniaspora vineae and Saccharomyces cerevisiae in sequential inoculations were investigated in 1 L flasks. Although dominated by S. cerevisiae at the middle-end of fermentation, initial aeration for 1 day boosted H. vineae populations, and allowed H. vineae to coexist longer with S. cerevisiae in mixed cultures compared to no aeration, and suppressed S. cerevisiae later in the fermentation, which resulted in extended fermentation time. More important, the major fermentation products and volatile compounds were significantly modified by aeration and different from no aeration fermentation. The wines produced by aeration of mixed fermentations were characterized with higher amounts of glycerol, lactic acid and acetate esters, and lower levels of ethanol, higher alcohol and ethyl fatty acid esters. The aeration had more potential to shape the quality of wines and diversify the aromatic characteristics relative to simple mixed inoculation, as indicated by PCA analysis. Our results suggested that the impact of early aeration on yeast physiology extends beyond the aeration phase and influences fermentation activity, chemical and aromatic compounds in the following anaerobic stage. The aeration for a short time during the cell growth stage in mixed fermentation is therefore a potential means to increase the aromatic diversity and quality of wine, possibly providing an alternative approach to meet the expectations of wine consumers for diverse aromatic qualities.
机译：由于基于对卵巢兴趣的代谢物的改性，使用酿酒酵母和非糖酵母酵母物种作为混合初学者的潜在优势。在这项工作中，在1L次烧瓶中研究了初始氧合在发酵的法国哥伦比亚和酿酒酵母中发酵的发酵性能，化学和挥发性组成，化学和挥发性组成。虽然在发酵中间的酿酒酵母中由S. Cerevisiae占主导地位，但初始曝气1天提升了H. Vineae种群，并允许H. Vineae与混合培养中的S.酿酒岛同时共存。与没有通气，抑制的S. Cerevisiae后来在发酵中，导致延长发酵时间。更重要的是，通过通气和不同的曝气发酵显着改性主要发酵产物和挥发性化合物。通过曝气混合发酵产生的葡萄酒以较高量的甘油，乳酸和乙酸酯，以及较低水平的乙醇，高级醇和乙基脂肪酸酯。如PCA分析所示，曝气更具可能塑造葡萄酒的质量并使芳族特性使芳香特性多样化，如PCA分析所示。我们的研究结果表明，早期通气对酵母生理学的影响超出了曝气阶段，并影响以下厌氧阶段的发酵活性，化学和芳族化合物。因此，在混合发酵中细胞生长阶段的短时间内的曝气是增加芳香多样性和葡萄酒质量的潜在手段，可能提供替代方法，以满足葡萄酒消费者对各种芳香族品质的期望。

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