The purpose of this study is to study the effect of using mixed fermentation method on the aroma of different dry red wines in Hexi corridor of Gansu province. The results showed that the fermenting with Torulaspora delbrueckii and Saccharomyces cerevisiae RC212 for Merlot dry red wine significantly increased contents of esters, terpenes and higher alcohols, especially fatty acid esters (ethyl acetate, ethyl caproate, ethyl octanoate, ethyl decanoate and ethyl laurate) comparing with the control group. Principal component analysis showed that sequential inoculation fermentation enhanced the aroma quality of the wine and made the aroma of the wine more prominent. Sensory analysis showed that sequential inoculation made wine sample more full-bodied, richer with enhanced the floral and fruit aroma, which made the Merlot dry red wine more acceptable.
SONG Ruru
,
DUAN Weipeng
,
ZHU Xia
,
LIU Qi
,
YANG Xueshan
,
HAN Shunyu
. Effects of sequential inoculation with Torulaspora delbrueckii and Saccharomyces cerevisiae on aroma profile of dry red wine[J]. Food and Fermentation Industries, 2019
, 45(24)
: 1
-9
.
DOI: 10.13995/j.cnki.11-1802/ts.021740
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