PDF(Pubmed)
Abstract：
This research aimed to analyze the impact of two different non-Saccharomyces yeast species on the aromatic profile of red wines made from the cv. Babić (Vitis vinifera L.) red grape variety. The grapes were obtained from two positions in the Middle and South of Dalmatia. This study compared a control treatment with the Saccharomyces cerevisiae (Sc) strain as a type of sequential inoculation treatment with Lachancea thermotolerans (Lt x Sc) and Torulaspora delbrueckii (Td x Sc). The focus was on the basic wine parameters and volatile aromatic compound concentrations determined using the SPME-Arrow-GC/MS method. The results revealed significant differences in cis-linalool oxide, geraniol, neric acid, and nerol, which contribute to the sensory profile with floral and rose-like aromas; some ethyl esters, such as ethyl furoate, ethyl hexanoate, ethyl lactate, ethyl 2-hydroxy-3-methylbutanoate, ethyl 3-hydroxy butanoate, diethyl glutarate, and diethyl succinate, contribute to the aromatic profile with fruity, buttery, overripe, or aging aromas. A sensory evaluation of wines confirmed that Td x Sc treatments exhibited particularly positive aromatic properties together with a more intense fullness, harmony, aftertaste, and overall impression.
摘要：
本研究旨在分析两种不同的非酵母菌种对从cv制成的红葡萄酒的芳香谱的影响。Babić（VitisviniferaL.）红葡萄品种。葡萄是从达尔马提亚中部和南部的两个位置获得的。这项研究将对照处理与酿酒酵母（Sc）菌株进行了比较，作为用Lachancea耐热Lachancea（LtxSc）和Torulasporadelbrueckii（TdxSc）进行的顺序接种处理。重点是使用SPME-Arrow-GC/MS方法确定的基本葡萄酒参数和挥发性芳香族化合物浓度。结果表明，顺式芳樟醇氧化物存在显着差异，香叶醇,nericacid,还有nerol,这有助于感官轮廓与花香和玫瑰一样的香气;一些乙酯,如糠酸乙酯，己酸乙酯,乳酸乙酯,2-羟基-3-甲基丁酸乙酯,3-羟基丁酸乙酯,戊二酸二乙酯,和琥珀酸二乙酯,以果味贡献芳香的轮廓，黄油,过熟，或老化的香气。对葡萄酒的感官评估证实，TdxSc处理表现出特别积极的芳香特性以及更强烈的丰满度，和谐,回味,整体印象。
