Modulation of Wine Flavor using Hanseniaspora uvarum in Combination with Different Saccharomyces cerevisiae, Lactic Acid Bacteria Strains and Malolactic Fermentation Strategies

被引：36

作者：

Du Plessis, Heinrich ^{[1
,2
,3
]}

Du Toit, Maret ^{[2
,3
]}

Nieuwoudt, Helene ^{[2
,3
]}

Van der Rijst, Marieta ^{[4
]}

Hoff, Justin ^{[1
]}

Jolly, Neil ^{[1
]}

机构：

[1] Agr Res Council Arc Infruitec Nietvoorbij, Postharvest & Agroproc Technol, Private Bag X5026, ZA-7599 Stellenbosch, South Africa

[2] Stellenbosch Univ, Inst Wine Biotechnol, Private Bag X1, ZA-7602 Matieland, South Africa

[3] Stellenbosch Univ, Dept Viticulture & Oenol, Private Bag X1, ZA-7602 Matieland, South Africa

[4] ARC Biometry, Private Bag X5026, ZA-7599 Stellenbosch, South Africa

来源：

FERMENTATION-BASEL | 2019年 / 5卷 / 03期

基金：

新加坡国家研究基金会;

关键词：

lactic acid bacteria; yeasts; chemical analyses; volatile compounds; sensory evaluation; shiraz; YEAST; INOCULATION; CULTURE; BEHAVIOR; PROFILE;

D O I：

10.3390/fermentation5030064

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Hanseniaspora uvarum is one of the predominant non-Saccharomyces yeast species found on grapes and in juice, but its effect on lactic acid bacteria (LAB) growth and wine flavor has not been extensively studied. Therefore, the interaction between H. uvarum, two Saccharomyces cerevisiae yeast strains, two LAB species (Lactobacillus plantarum and Oenococcus oeni) in combination with two malolactic fermentation (MLF) strategies was investigated in Shiraz wine production trials. The evolution of the different microorganisms was monitored, non-volatile and volatile compounds were measured, and the wines were subjected to sensory evaluation. Wines produced with H. uvarum in combination with S. cerevisiae completed MLF in a shorter period than wines produced with only S. cerevisiae. Sequential MLF wines scored higher for fresh vegetative and spicy aroma than wines where MLF was induced as a simultaneous inoculation. Wines produced with H. uvarum had more body than wines produced with only S. cerevisiae. The induction of MLF using L. plantarum also resulted in wines with higher scores for body. H. uvarum can be used to reduce the duration of MLF, enhance fresh vegetative aroma and improve the body of a wine.

引用

页数：17

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