在 Sauvignon Blanc 葡萄酒的工业木桶发酵过程中,溶解氧度,微生物群落和挥发性化合物的动态变化
Taoxian Zhang1, Zusong Liao2, Zhaohui Li1
1College of Enology, Northwest A&F University, Yangling 712100, China.
Food research international (Ottawa, Ont.)
|November 27, 2024
概括
木桶通过增加溶解的氧气和影响微生物群落,显著影响索维尼昂白葡萄酒香气,从而导致更高水平的 Ester,酒精和酸. 新的木桶显示出比旧的更大的效果.
科学领域:
- 葡萄酒学 葡萄酒学 葡萄酒学
- 微生物学 微生物学
- 食品化学 食品化学
背景情况:
- 木桶发酵对于白葡萄酒的复杂性至关重要.
- 在桶发酵过程中,微生物动力学和风味化合物形成需要进一步研究.
研究的目的:
- 为了研究在木桶和不钢中发酵索维尼昂布朗克期间溶解氧,微生物群落和挥发性化合物的变化.
- 阐明溶解氧,微生物群落和葡萄酒香味之间的相互作用.
主要方法:
- 使用Sauvignon Blanc在新的/旧的木桶和不钢中进行发酵试验.
- 监测溶解氧气,微生物群落组成 (细菌和真菌属),以及挥发性化合物.
- 包括相关性和结构方程建模在内的统计分析.
主要成果:
- 木桶,特别是新的木桶,显示出比钢更高的溶解氧水平.
- 主导的属包括Ralstonia,Pantoea,Gluconobacter,Mesorhizobium (细菌) 和Saccharomyces,Aspergillus,Alternaria,Aureobasidium (真菌) 等. 它们的生长时间大约在2000年左右.
- 新木桶显著增加了,酒精和酸;微生物组成因发酵进展和容器类型而异.
结论:
- 溶解的氧气和微生物群落,受木桶类型的影响,显著影响索维尼昂白色葡萄酒的香味.
- 木桶的特性调节了溶解氧对微生物群落和随后的香味发展的影响.
- 研究结果为优化木桶发酵在酒中的使用提供了洞察力.
关键词:
相关性分析是一项相关性分析.溶解的氧气是一种溶解的氧气.微生物社区的微生物社区.木桶发酵的发酵方式索维尼昂白兰克 (Sauvignon Blanc) 是一种葡萄.结构方程模型的结构方程模型.挥发性化合物是一种挥发性化合物.更多相关视频
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