在Cabernet Sauvignon和Merlot的自然发酵过程中,微生物群落和风味特征的共同进化动态:在一个葡萄园内进行的比较研究
Qinqin Liu1, Xuefang Zhao1, Zhanzhan Jiang1
1College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
Food research international (Ottawa, Ont.)
|January 8, 2025
概括
葡萄品种对葡萄的发酵微生物和风味有很大的影响. 梅罗特显示出更高的真菌多样性,而卡伯内特索维尼昂则具有更高的含量和水果香味,影响了葡萄酒的质量.
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:
- 本土微生物是天然葡萄酒发酵质量的关键.
- 与地理相比,葡萄品种对微生物群落的影响往往被低估.
研究的目的:
- 调查葡萄品种 (梅罗特与卡伯内特索维尼翁) 在单个葡萄园内的天然葡萄发酵过程中对微生物组成和挥发性化合物的影响.
- 了解微生物动力学,物理化学变化和最终葡萄酒风味特征之间的关系.
主要方法:
- 在发酵过程中对葡萄酒进行物理化学分析.
- 高通量测序 (HTS) 用于微生物群落 (真菌和细菌) 的分析.
- 头部空间固态微提取与气色谱-质谱学 (HS-SPME-GC-MS) 结合,用于挥发性化合物的量化.
- 葡萄酒香气的感官分析.
主要成果:
- 梅洛的发酵显示出更高的真菌多样性 (Hanseniaspora,Lachancea) 和丰富性比卡伯内特索维尼翁,有独特的品种,如Erysiphe和Pantoea. 在Cabernet Sauvignon中,细菌的多样性更高.
- 卡伯内索维尼翁发酵导致总含量显著提高,导致更明显的水果和花香气,通过感官分析得到证实.
- 糖与酒精和酸度正相关,而汉斯尼亚斯波拉和拉坎西亚与关键挥发性化合物呈现相反的相关性.
结论:
- 葡萄品种的特异性显著塑造了自然发酵葡萄酒的微生物生态系统和挥发性特征.
- 了解特定品种的微生物动力学为生产具有独特区域特征的高质量葡萄酒提供了途径.
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