期刊
FOODS
卷 11, 期 19, 页码 -出版社
MDPI
DOI: 10.3390/foods11193088
关键词
non-Saccharomyces yeasts; sequential inoculation; volatile aroma compounds; esters; GC/MS; Malvazija istarska wine
资金
- Croatian Science Foundation [IP-2020-02-4551, DOK-2021-02-5500]
This study investigated the volatile aroma profiles produced by different non-Saccharomyces yeasts before sequential inoculation with Saccharomyces cerevisiae. The results showed significant differences in volatile profiles between non-Saccharomyces yeasts and S. cerevisiae. Torulaspora delbrueckii and M. pulcherrima produced compounds not commonly found in S. cerevisiae fermented wines.
There is a lack of studies evaluating the metabolic contribution of non-Saccharomyces yeasts in early fermentation phases. This study aimed to investigate the volatile aroma profiles produced by various non-Saccharomyces yeasts just before sequential inoculation with Saccharomyces cerevisiae to provide an insight into the particular effects they induce at this stage. The grape must of Malvazija istarska was inoculated with monocultures of Torulaspora delbrueckii, Metschnikowia pulcherrima, Pichia kluyveri, Lachancea thermotolerans, and Schizosaccharomyces pombe, alongside a S. cerevisiae control. Eighty volatile compounds were quantified via headspace solid-phase microextraction and gas chromatography-mass spectrometry, and the data were statistically elaborated. Volatile profiles of non-Saccharomyces yeasts differed significantly from the S. cerevisiae control. Most treatments caused increases in linalool and beta-damascenone, decreases in higher alcohols and fatty acids, and improved synthesis of odoriferous esters. Torulaspora delbrueckii and M. pulcherrima produced compounds not commonly found in S. cerevisiae fermented wines. Multivariate statistical analysis linked the investigated yeasts to specific, particularly abundant compounds. Future studies should explore to what degree these contributions persist after sequential inoculation with S. cerevisiae in diverse grape must matrices.
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