葡萄特有的本地微生物群落影响发酵葡萄汁中的挥发性化合物概况
María Laura Raymond Eder1, Laura Fariña2, Francisco Carrau3
1Laboratorio de Genética y Biología Celular y Molecular, Departamento de Farmacología Otto Orsingher, Facultad de Ciencias Químicas, Universidad Nacional de Córdoba, Córdoba, Argentina.
Food chemistry
|December 1, 2024
概括
来自Vitis vinifera和Vitis labrusca的本地葡萄微生物显著改变了葡萄酒.
科学领域:
- 葡萄酒学和葡萄种植
- 微生物学 微生物学
- 食品化学 食品化学
背景情况:
- 葡萄本土微生物群落对葡萄酒独特特性的具体贡献尚不清楚.
- 了解这些微生物的影响对于控制葡萄酒的感官特征至关重要.
研究的目的:
- 研究马尔贝克 (Vitis vinifera) 和伊莎贝拉 (Vitis labrusca) 的不同本地葡萄微生物群落如何影响葡萄汁发酵和挥发性成分.
- 确定特定的非Saccharomyces酵母菌种在这些发酵中的作用.
主要方法:
- 利用来自马尔贝克和伊莎贝拉葡萄的微生物群落作为马尔贝克葡萄汁发酵的起始剂.
- 进行同源和异源发酵分析.
- 量化了挥发性资料和分析了酵母物种的丰富性 (汉斯尼亚斯波拉卵子,汉斯尼亚斯波拉 opuntiae,Starmerella bacillaris).
- 评估了不同葡萄汁中孤立的酵母物种的生长参数.
主要成果:
- 每个Vitis特定的微生物启动剂都明显影响了发酵葡萄汁的挥发性特征.
- 在关键的非Saccharomyces酵母 (Hanseniaspora uvarum,Hanseniaspora opuntiae,Starmerella bacillaris) 的相对丰度中观察到显著的变化.
- 在马尔贝克葡萄汁和伊莎贝拉葡萄汁之间,对于孤立的酵母物种,没有发现显著的生长差异,这表明初始社区的组成是至关重要的.
结论:
- 原生葡萄微生物群的组成极大地影响了发酵葡萄汁的挥发性特征和特征.
- 葡萄酒特定的微生物群落在决定发酵结果和最终葡萄酒特性方面具有关键作用.
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