从微生物群落到香味特征:对梅罗特和卡伯内萨维尼翁葡萄酒自发发酵的比较研究
Qinqin Liu1, Nan Hao1, Lan Mi1
1College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
Food chemistry: X
|March 21, 2025
概括
与卡伯内索维尼翁相比,默洛葡萄酒发酵产生了更高的微生物多样性和更强烈的水果香味. 主导性微生物在两种葡萄品种中显著影响了挥发性化合物形成.
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:
- 葡萄品种对葡萄酒的微生物群落和香味特征有重大影响.
- 了解这些关系对于优化葡萄酒质量至关重要.
研究的目的:
- 在Merlot和Cabernet Sauvignon葡萄酒发酵过程中比较微生物群体组成和香味特征.
- 确定影响感官属性的关键微生物和挥发性化合物.
主要方法:
- 高通量测序 (HTS) 用于微生物多样性分析.
- 主要组件分析 (PCA) 和部分最小平方区分分析 (PLS-DA) 用于数据解释.
- 气味活性值 (OAV) 选用于气味化合物识别.
- 嗅觉评估,用于评价气味.
主要成果:
- 梅洛葡萄酒显示出更高的微生物多样性和更强烈的水果香味,总体得分更高.
- 对于每个品种,都确定了独特的微生物属 (例如,梅罗特中的*Lachancea*,卡伯内·索维尼翁中的*Penicillium*).
- *Saccharomyces*和*Tatumella*在两种类型中都占主导地位,与挥发性化合物形成有积极的相关性.
结论:
- 微生物群落的组成直接影响葡萄酒的香味特征和品质.
- 梅罗特和卡伯内索维尼翁的发酵涉及不同的微生物生态系统,并导致不同的感官结果.
- 主导微生物在关键芳香化合物的生物合成中发挥着关键作用.
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