期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 109, 期 -, 页码 83-92出版社
ELSEVIER
DOI: 10.1016/j.lwt.2019.03.101
关键词
Spine grape; Pichia fermentans; Mixed fermentation; Wine volatile compound
资金
- National Natural Science Foundation of China [31771966]
- Fundamental Research Funds of the Central Universities of Ministry of Education of China [2452017151]
Mixed fermentation of Pichia fermentans and Saccharomyces cerevisiae was designed to circumvent the problem of weak aroma in Chinese spine grape wines. Spine grape, Xiang Pearl, was used for wine production by red wine making processes. Physicochemical indices were measured using titratable and spectroscopic methodologies. Volatiles were quantified by SPME-GC-MS, and aroma attributes were analyzed by trained panelists. Results showed mixed fermentation benefited color properties by improving total anthocyanin, polymeric anthocyanin, and total tannin contents. The content of varietal compounds, except those of thiols, were reduced, whereas fermentative compounds contents, especially those of higher alcohols, esters, and phenylethyls, were increased by mixed fermentation. Sensory analysis showed mixed fermentation enhanced fruity and floral traits in wine; this was confirmed by mathematical regression showing elevated levels of fermentative volatiles dominated the contribution to pleasant aroma, whereas reduced content of varietal compounds, with the exception of thiols, correlated negatively with favorable characteristics.
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