Effects of inoculating Torulaspora delbrueckii at the stage of cold maceration on the content of volatile compounds and biogenic amines in wine
ZHANG Boqin1,2, YOU Ya1,2, CHENG Chifang3, DUAN Changqing1,2, YAN Guoliang1,2*
1(Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China) 2(Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China) 3(Xinjiang CITIC Guoan Wine Company Limited, Changji 832200, China)
Abstract: In order to improve the aroma and safety quality of dry red wines, we inoculated different levels (0,1×106,1×107 CFU/mL) of Torulaspora delbrueckii CVE-Td3 at the beginning stage of cold maceration of Cabernet Sauvignon grapes, and inoculated 1×106 CFU/mL Saccharomyces cerevisiae EC1118 at the end of cold maceration to complete fermentation. The contents of volatile aroma compounds and biogenic amines in trails after cold maceration, alcoholic fermentation and malolactic fermentation were analyzed by headspace solid phase microextraction combined with gas chromatography-mass spectrometry and high-performance liquid chromatography. The results showed that the inoculation of 1×107 CFU/mL of CVE-Td3 significantly increased the content of ethyl butanoate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, isoamyl acetate and phenylethyl alcohol, when compared to that of the control (Saccharomyces cerevisiae fermentation), with an increase of 274.96%, 21.43%, 47.37%, 34.37%, 35.10% and 46.18%, respectively, which could increase floral and fruity intensity of the wine. At the same time, it also significantly reduced the content of histamine, putrescine, cadaverine, spermine and phenylethylamine, with a decrease of 26.23%, 68.42%, 25.86%, 40.98%, 15.94%, respectively. This study provides practical guidance for producing high-quality and safety wines.
张博钦,尤雅,成池芳,等. 冷浸渍开始阶段接种戴尔有孢圆酵母(Torulaspora delbrueckii)对葡萄酒中挥发性成分和生物胺含量的影响[J]. 食品与发酵工业, 2020, 46(14): 19-27.
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