Discrimination of sweet wines partially fermented by two osmo-ethanol-tolerant yeasts by gas chromatographic analysis and electronic nose

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• 作者：Teresa Garc&#xed ; a-Mart&#xed ; nez^a ; Andrea Bellincontro^b ; Mar&#xed ; a de las Nieves Ló ; pez de Lerma^c ; Rafael André ; s Peinado^c ; Juan Carlos Mauricio^a ; Fabio Mencarelli^b ; Juan José ; Moreno^c ; ^{qe1movij@uco.es}
• 关键词：Sweet wine ; Partial fermentation ; Osmotolerant yeasts ; Volatile compounds ; Polyols ; Electronic nose
• 刊名：Food Chemistry
• 出版年：2011
• 出版时间：1 August 2011
• 年：2011
• 卷：127
• 期：3
• 页码：1391-1396
• 全文大小：368 K

文摘

Some special sweet wines are obtained by partial fermentation of musts from off-vine dried grapes containing large amounts of sugars. This process is very slow and subject to serious stop problems that can be avoided by using osmo-ethanol-tolerant yeasts. Musts containing 371 g/l of sugars were partially fermented with selected Saccharomyces cerevisiae strains, X4 and X5, to 12 % (v/v) and the wines obtained with X5 exhibited a higher volatile acidity but lower concentrations of higher alcohols, carbonyl compounds and polyols than those obtained with X4. A principal component analysis (PCA) of the data provided by an electronic nose (E-nose) afforded discrimination between fermented and unfermented musts, but not between wines obtained with X4 or X5. The PCA applied to the major volatile compounds and polyols shows similar results, but a clear discrimination between wines is obtained by removing the polyols glycerol and 2,3-butanediol from the PCA.