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首页> 外文期刊>Food microbiology >Effect of Saccharomyces cerevisiae, Torulaspora delbrueckii and malolactic fermentation on fermentation kinetics and sensory property of black raspberry wines
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Effect of Saccharomyces cerevisiae, Torulaspora delbrueckii and malolactic fermentation on fermentation kinetics and sensory property of black raspberry wines

机译：酿酒酵母酿酒酵母，Torulasa delbrueckii和Malalactic发酵对黑色覆盆子葡萄酒发酵动力学和感官性质的影响

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摘要

Alcoholic fermentation (AF) and malolactic fermentation (MLF) both have significant influence on the production of black raspberry wine. In this study, three microbes associated with AF and MLF including S. cerevisiae, T. delbrueckii and O. oeni were used to investigate their combined effect on basic compositional, volatile and sensory property of black raspberry wine, and four fermentation trials including single S. cerevisiae inoculation plus spontaneous MLF (BSU) and controlled MLF with 0. oeni (BSO), sequential culture of T. delbrueckii and S. cerevisiae plus spontaneous MLF (BTSU) and controlled MLF (BTSO) were tested and compared. Fermentation results showed MLF in BSU, BSO and BTSO were successful, with respective period of 40, 25 and 23 days, whereas a stuck MLF occurred in BTSU. Volatile compounds were determined by HS-GC-IMS method, with a total of 45 aromas identified. BTSO was distinguished by a significant higher signal intensity of many fruity esters and a lower production of several alcohols and terpenes, which was in agreement with its perception result of strong 'fruity' and slight note of 'solvent' and 'herbaceous' during quantitative descriptive analysis. On the contrary, BSU was found to reinforce the synthesis of most detected volatiles, resulting in the enhancement of both beneficial and off-flavour compounds, therefore scoring lower in the 'global aroma' descriptor. Principal component analysis showed BSU and BSO were similar in the volatile composition, whereas BTSO was quite different. Overall, BTSO had greater potential to be used in the production of black raspberry wine.
机译：酒精发酵（AF）和发酵乳酸发酵（MLF）对黑覆盆子葡萄酒的生产产生重大影响。在本研究中，使用包括S.酿酒酵母，T. delbrueckii和O. Oeni的三种微生物，包括S. delbrueckii和O. Oeni对黑覆盆子葡萄酒的基本成分，挥发和感官特性以及四种发酵试验，包括单一的综合作用。酿酒酵母接种加自发的MLF（BSU）和受控MLF，对0. OENI（BSO），T.Delbrueckii和S.Cerevisiae加自发的MLF（BTSU）和控制的MLF（BTSO）的顺序培养并进行了比较。发酵结果表明，BSU中的MLF，BSO和BTSO成功，各个时期为40,25和23天，而粘连的MLF发生在BTSU中。通过HS-GC-IMS法测定挥发性化合物，共测定共45个香气。 BTSO通过许多果味酯的显着较高信号强度和几种醇和萜烯的产量较低，这与其在定量描述期间的强烈“果味”和“溶剂”和“草本”的轻微票据的感知结果一致。分析。相反，发现BSU加强了大多数检测到的挥发物的合成，导致既有有益和味道的化合物的增强，因此在“全球香气”描述符中得分降低。主成分分析显示BSU和BSO在挥发性组合物中类似，而BTSO是完全不同的。总体而言，BTSO有更多的潜力可用于生产黑覆盆子葡萄酒。

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  • 来源
    《Food microbiology》 |2020年第10期|103551.1-103551.9|共9页
  • 作者

    Wenli Liu; Huamin Li; Dongqi Jiang; Yue Zhang; Sicheng Zhang; Shuyang Sun;

  • 作者单位

    School of Food Engineering Ludong University Yantai Shandong 264025 PR China Institute of Bionanotechnology Ludong University Yantai Shandong 264025 PR China;

    School of Food Engineering Ludong University Yantai Shandong 264025 PR China Institute of Bionanotechnology Ludong University Yantai Shandong 264025 PR China;

    Institute of Food Science and Engineering Yantai University Yantai Shandong 264005 PR China;

    School of Food Engineering Ludong University Yantai Shandong 264025 PR China;

    School of Food Engineering Ludong University Yantai Shandong 264025 PR China;

    School of Food Engineering Ludong University Yantai Shandong 264025 PR China Institute of Bionanotechnology Ludong University Yantai Shandong 264025 PR China;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Black raspberry wine; HS-GC-IMS; Volatile compound; T. delbrueckii; O. oeni;

    机译：黑覆盆子葡萄酒;HS-GC-IMS;挥发性化合物;T. delbrueckii;O. Oeni.;

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