Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae mixed cultures on fermentation and aroma of Amarone wine

被引：109

作者：

Azzolini, Michela ^{[2
]}

Fedrizzi, Bruno ^{[3
]}

Tosi, Emanuele ^{[2
]}

Finato, Fabio ^{[3
]}

Vagnoli, Paola ^{[4
]}

Scrinzi, Christian ^{[5
]}

Zapparoli, Giacomo ^{[1
]}

机构：

[1] Univ Verona, Dipartimento Biotecnol, I-37100 Verona, Italy

[2] Ctr Sperimentaz Vitivinicoltura, Serv Agr, Verona, Italy

[3] Unione Italiana Vini, Verona, Italy

[4] Lallemand Succursale Italia, Verona, Italy

[5] Cantine Bolla, Verona, Italy

来源：

EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2012年 / 235卷 / 02期

关键词：

Torulaspora delbrueckii; Amarone wine; Multistarter fermentation; Wine aroma; Non-Saccharomyces yeast; VARIETAL AROMA; YEASTS;

D O I：

10.1007/s00217-012-1762-3

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The impact of Torulaspora delbrueckii has been investigated for the first time in the production of Amarone wine, a high-alcohol dry red wine obtained from withered grapes. In two different vinifications, winery trials were inoculated by a selected strain of T. delbrueckii simultaneously and/or sequentially to Saccharomyces cerevisiae. Implantation analysis demonstrated T. delbrueckii was able to rapidly colonise the must remaining in wine up to 16.5 % v v(-1) of ethanol. The effects of T. delbrueckii on the aroma of Amarone wine were linked to its persistence during the fermentation and a great number of compounds varied in wine obtained with mixed cultures. The most significant changes were observed among alcohols, fermentative esters, fatty acids and lactones, which are important in the Amarone wine flavour. This study confirms the role of T. delbrueckii on wine aroma and the potential of non-Saccharomyces use in winemaking.

引用

页码：303 / 313

页数：11

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