酿酒酵母
酵母
葡萄酒
酵母菌
背景(考古学)
食品科学
化学
发酵
芳香
生物
生物化学
古生物学
作者
Sara Windholtz,Pascaline Redon,Soizic Lacampagne,Laura Farris,Georgia Lytra,Margaux Cameleyre,Jean‐Christophe Barbe,Joana Coulon,Cécile Thibon,Isabelle Masneuf‐Pomarède
标识
DOI:10.1016/j.lwt.2021.111781
摘要
Non-Saccharomyces yeasts have been used for many years due to their technological potential, particularly as a “booster” of wine fruity aroma in mixed fermentations with Saccharomyces cerevisiae. Recently, a new application has emerged, bioprotection, which consists in colonizing the environment in the context of sulfite reduction in wines. The chemical and sensory impact of non-Saccharomyces yeast according to different modes of application in a context of fermentation without addition of SO2 was evaluated through trial with Merlot N. (Vitis vinifera L.). An effective niche occupation by non-Saccharomyces yeasts was highlighted during the prefermentary stages by Quantitative-PCR and MALDI-TOF MS identification. Chemical analysis (GC-MS and GC MS/MS) of finish wine showed the significant impact of the dose applications, with bioprotection characterized by linear esters and sequential application by acetates of higher alcohol contents. Moreover, a separation according to the species used in bioprotection was revealed. Finally, using a panel trained, the sensory analysis confirmed that the use of non-Saccharomyces yeast was a fruity booster in sequential inoculation and, to a less extent, when used as bioprotection. This study shows for the first time that the use of non-Saccharomyces yeast as a bioprotection has a significant impact on the aromatic profile of wines.
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