Effects of Torulaspora delbrueckii on the aroma compounds of Cabernet Franc and Marselan wines
SU Meng, LI Ruirui, WANG Huan, XIAO Dongguang, GUO Xuewu, CHEN Yefu*
(College of Biotechnology, Tianjin University of Science and Technology, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin 300457, China)
Abstract: To study the effects of Torulaspora delbrueckii on the aroma of Cabernet Franc and Marselan wines, Saccharomyces cerevisiae and T. delbrueckii were used respectively or in sequential combination. The components were analyzed by using solid phase microextraction combined with gas chromatography-mass spectrometry. The results showed that in wines fermented with T. delbrueckii alone or both yeasts, the contents of titratable acids were reduced and the synthesis of phenyl ethanol and fatty acid ethyl esters (ethyl octanoate, ethyl decanoate and ethyl laurate) were elevated, thus greatly increased the floral and fruity aroma of the wines. Different varieties and concentrations of aroma compounds were detected in wines made from different grapes, while most abundant aroma compounds were detected in Marselan wine. Besides rich esters, α-ionone and β-damascenone were detected, and the other terpenoids were also increased obviously, which made the floral and fruity aroma of Marselan wine more significant.
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2020, Vol. 46 
