Effect of Saccharomyces cerevisiae inoculum size on wine fermentation aroma compounds and its relation with assimilable nitrogen content

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• 作者：Francisco Carrau ; Karina Medina ; Laura Fariñ ; a ; Eduardo Boido ; Eduardo Dellacassa
• 关键词：Inoculum size ; Saccharomyces ; Wine fermentation ; Grape aroma compounds ; Yeast assimilable nitrogen
• 刊名：International Journal of Food Microbiology
• 出版年：2010
• 出版时间：30 September 2010
• 年：2010
• 卷：143
• 期：1-2
• 页码：81-85
• 全文大小：665 K

文摘

Different commercial Saccharomyces cerevisiae strains have been applied at the winemaking level, trying to establish a dominant population of selected strains from the start of fermentation and ensuring the complete consumption of sugars. Although a large population of active yeast cells can be introduced in the inoculated wines, resulting in a complete fermentation, this does not necessarily mean an improvement of the sensory characteristics of the wines. The impact of the size of the inocula in wine quality parameters has been very little studied, and in no case the nutrient balance of the grape must utilized was taken into account.

In this work we present results obtained for wine aroma compounds at three inoculum levels (10⁴, 10⁵ and 10⁶ cells/mL), and two different yeast assimilable nitrogen (YAN) in a white grape must, using two S. cerevisiae strains commonly used for winemaking. A significant effect in the final concentrations of higher alcohols, esters, fatty acids, free monoterpenes and lactones was attributed to the size of inoculum in both strains but not in an easily predictable way. However, a consistent increase of desired aroma compounds (esters, lactones and free monoterpenes), and a decrease of less desired compounds for white wine (higher alcohols and medium chain fatty acids), was shown at inoculum sizes of 10⁵ cells/mL for both strains in real winemaking conditions. In a discriminant analysis six aroma compounds discriminate the three inoculum sizes for all wine samples: 1,8-terpine, hodiol I (trans-3,7-dimethyl-1,5-octadiene-3,7-diol), isobutyl alcohol, iso C4 acid, ethyl C6 ester and C8 acid.