Effects of sequential fermentation of Lachancea thermotolerans and Saccharomyces cerevisiae on the quality of Chardonnay dry white wine
YANG Jie, WANG Yuhua, MI Lan, LI Aixia, WANG Jing*
Gansu Key Lab of Viticulture and Enology, Research and Development Center of Wine Industry, Gansu Province, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
Abstract: The effects of Laschancea thermotolerans on enhancing the acidity and aroma of Chardonnay dry white wine were studied. Sequential inoculation of one of the three different strains of L. thermotolerans with Saccharomyces cerevisiae at 4 d interval was conducted. Yeast growth was monitored during fermentation and the main physicochemical indexes, aroma components and sensory quality of the wine were analyzed. The results showed that alcohol fermentation completed on the 11th day in experimental groups and the population of all three strains of L. thermotolerans reached 107 CFU/mL on the 4th day and died completely on the 8th to 9th day. The pH value and the contents of volatile acids of the experimental groups were significantly lower than that of the control while the amount of L-lactic acid produced significantly increased by 1.41-2.42 g/L. The composition and contents of aroma components were significantly different among experimental groups, and the contents of aldehydes, ketones, terpenoids and fatty acid ethyl esters (e.g. ethyl octanoate, ethyl decanoate and ethyl laurate) increased significantly compared against the control. Sensory analysis showed that the treated wine samples had higher acidity, rich fruity flavor and complex aroma. The results provide data support and theoretical reference for acid enhancement technology and quality improvement of dry white wine.
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YANG Jie,WANG Yuhua,MI Lan,et al. Effects of sequential fermentation of Lachancea thermotolerans and Saccharomyces cerevisiae on the quality of Chardonnay dry white wine[J]. Food and Fermentation Industries, 2019, 45(18): 144-154.
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