期刊
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
卷 151, 期 2, 页码 235-240出版社
ELSEVIER
DOI: 10.1016/j.ijfoodmicro.2011.09.005
关键词
Wine mixed starter; Hanseniaspora vineae; 2-phenylethyl acetate; Non-sterile must; Simultaneous inoculation; Sequential inoculation
资金
- Ministerio de Educacion y Ciencia-FEDER [AGL2004-00978]
- Ministerio de Educacion y Ciencia [BES-2005-7552]
- MICINN
The effect of simultaneous or sequential inoculation of Hanseniaspora vineae CECT 1471 and Saccharomyces cerevisiae T73 in non-sterile must on 2-phenylethyl acetate production has been examined. In both treatments tested, no significant differences in Saccharomyces yeast growth were found, whereas non-Saccharomyces yeast growth was significantly different during all days of fermentation. Independently of the type of inoculation. S. cerevisiae was the predominant species from day 3 till the end of the fermentation. The dynamics of indigenous and inoculated yeast populations showed H. vineae to be the predominant non-Saccharomyces species at the beginning of fermentation in sequentially inoculated wines, whereas the simultaneous inoculation of S. cerevisiae did not permit any non-Saccharomyces species to become predominant. Differences found in non-Saccharomyces yeast growth in both fermentations influenced the analytical profiles of final wines and specifically 2-phenylethyl acetate concentration which was two-fold increased in sequentially inoculated wines in comparison to those co-inoculated. In conclusion we have shown that H. vineae inoculated as part of a sequential mixed starter is able to compete with native yeasts present in non-sterile must and modify the wine aroma profile. (C) 2011 Elsevier B.V. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据