Abstract：
It is well-known that the co-inoculation of Saccharomyces cerevisiae and non-Saccharomyces strains can modulate and improve the aromatic quality of wine through their multi-level interactions. However, the individual contribution of metabolic interaction (MI) and physical interaction (PI) on wine volatiles remains poorly understood. In this work, we utilized a double-compartment bioreactor to examine the aromatic effect of MI and PI by comparing the volatiles production in Torulaspora delbrueckii and Saccharomyces cerevisiae single fermentations to their mixed fermentations with or without physical separation. Results showed that the PI between T. delbrueckii and S. cerevisiae increased the production of most aroma compounds, especially for acetate esters and volatile fatty acids. In comparison, the MI only promoted a few volatile compounds, including ethyl decanoate, isoamyl acetate, and isobutanol. Noticeably, the MI significantly decreased the levels of ethyl dodecanoate, 2-phenylethyl alcohol, and decanoic acid, which exhibited opposite profiles in PI. Our results indicated that the PI was mainly responsible for the improved volatiles in T. delbrueckii/S. cerevisiae mixed fermentation, while the MI can be targeted to modulate the specific aroma compounds. A thorough understanding of the PI and MI aromatic effect will empower winemakers to accurately and directionally control the volatile profile of the wine, promoting the application of multi-starters to produce diverse styles of wines.
摘要：
众所周知，酿酒酵母和非酵母菌株的共接种可以通过其多层次的相互作用来调节和改善葡萄酒的香气品质。然而,代谢相互作用（MI）和物理相互作用（PI）对葡萄酒挥发物的个体贡献仍然知之甚少。在这项工作中,我们利用双室生物反应器通过比较Torulasporadelbrueckii和酿酒酵母单一发酵中的挥发物产量与有或没有物理分离的混合发酵来检查MI和PI的芳香作用。结果表明，德氏酵母和酿酒酵母之间的PI增加了大多数香气化合物的产生，特别是乙酸酯和挥发性脂肪酸。相比之下,MI只促进了一些挥发性化合物，包括癸酸乙酯,乙酸异戊酯,和异丁醇.值得注意的是，MI显著降低了十二烷酸乙酯的水平，2-苯乙醇，和癸酸,在PI中表现出相反的轮廓。我们的结果表明，PI是导致德氏疟原虫/S中挥发物改善的主要原因。酿酒酵母混合发酵,而MI可以靶向调节特定的芳香化合物。对PI和MI芳香效果的透彻了解将使酿酒师能够准确和定向地控制葡萄酒的挥发性特征，促进多启动器的应用，以生产不同风格的葡萄酒。
