Food and Fermentation Industries >

2021 , Vol. 47 >Issue 22: 134 - 140

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026978

Effects of water-soluble β-glucan on aroma compounds of Chardonnay dry white wine

  • LI Jiechun ,
  • SONG Xinyuan ,
  • YANG Xueshan ,
  • HAN Shunyu ,
  • ZHU Xia
Expand
  • 1(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)
    2(Gansu Key Lab of Viticulture and Enology, Lanzhou 730070, China)

Received date: 2021-02-03

  Revised date: 2021-02-25

  Online published: 2021-12-16

Fold

Abstract

Chardonnay wine grapes were used as raw material and water-soluble β-glucan with different concentrations (300, 400, 500 mg/L) were added before alcohol fermentation(AF) in order to improve the aroma quality of Chardonnay dry white wine. With blank group as control, the effects of water-soluble β-glucan on volatile aroma compounds in Chardonnay dry white wine were investigated by headspace solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME/GC-MS). The results showed that exogenous addition of water-soluble β-glucan could significantly increase the content of aroma substances in wine (P<0.05), and there were some differences among different treatment groups. When the addition amount of water-soluble β-glucan was 300 mg/L, the contents of esters and higher alcohols in wine samples were the highest, which were 34.55 and 17.85 mg/L, respectively. Principal component analysis combined with sensory evaluation showed that the wine samples treated with 400 and 500 mg/L water-soluble β-glucan had similar aroma characteristics, but the tropical fruit and flower fragrance were more obvious when 300 mg/L water-soluble β-glucan was added before alcoholic fermentation. Comprehensive analysis showed that the addition of 300 mg/L water-soluble β-glucan could effectively improve the aroma quality of Chardonnay dry white wine in Hexi region of Gansu province. The results can provide technical support for the application of water-soluble β-glucan in wine aroma enhancement during fermentation.

Key words： water-soluble β-glucan; aroma compounds; Chardonnay; dry white wine

Cite this article

LI Jiechun , SONG Xinyuan , YANG Xueshan , HAN Shunyu , ZHU Xia . Effects of water-soluble β-glucan on aroma compounds of Chardonnay dry white wine[J]. Food and Fermentation Industries, 2021 , 47(22) : 134 -140 . DOI: 10.13995/j.cnki.11-1802/ts.026978

References

[1] 原苗苗, 赵新节, 孙玉霞.低温对葡萄酒香气成分和酵母代谢的影响[J].食品与发酵工业, 2017, 43(12):268-276.
YUAN M M, ZHAO X J, SUN Y X.The effects of low temperature on wine aroma compounds and yeast metabolism[J].Food and Fermentation Industries, 2017, 43(12):268-276.
[2] IORIZZO M, TESTA B, LOMBARDI S J, et al.Selection and technological potential of Lactobacillus plantarum bacteria suitable for wine malolactic fermentation and grape aroma release[J].LWT, 2016, 73:557-566.
[3] DEL BARRZO-GALÁN R, U'BEDAC, GIL M, et al.Evaluation of yeast derivative products developed as an alternative to lees:The effect on the polysaccharide, phenolic and volatile content, and colour and astringency of red wines[J].Molecules, 2019, 24(8):1 478-1 485.
[4] DIAKO C, MCMAHON K, MATTINSON S, et al.Alcohol, tannins, mannoprotein and their interactions influence the sensory properties of selected commercial merlot wines:A preliminary study[J].Journal of Food Science, 2016, 81(8):2 039-2 048.
[5] JUEGA M, NUNEZ Y P, CARRASCOSA A V, et al.Influence of yeast mannoproteins in the aroma improvement of white wines[J].Journal of Food Science, 2012, 77(8):499-504.
[6] 尹宁宁, 许引虎, 李敏, 等.不同酵母多糖对蛇龙珠干红葡萄酒品质的影响[J].食品与生物技术学报, 2018, 37(6):646-654.
YIN N N, XU Y H, LI M, et al.Effect of yeast polysaccharide on the quality of wine Cabernet Gernischt dry red[J].Journal of Food Science and Biotechnology, 2018, 37(6):646-654.
[7] CHALIER P, ANGOT B, DELTEIL D, et al.Interactions between aroma compounds and whole mannoprotein isolated from Saccharomyces cerevisiae strains[J].Food Chemistry, 2007, 100(1):22-30.
[8] RIBEIRO T, FERNANDES C, NUNES F M, et al.Influence of the structural features of commercial mannoproteins in white wine protein stabilization and chemical and sensory properties[J].Food Chemistry, 2014, 159:47-54.
[9] 门颖. 酵母甘露糖蛋白对葡萄酒品质影响的研究[D].济南:齐鲁工业大学, 2015.
MEN Y.Study on the effect of yeast mannose glycoprotein on the quality of wine[D].Jinan:Qilu University of Technology, 2015.
[10] RIEDER A, BALLANCE S, BÖCKER U, et al.Quantification of 1, 3-β-D-glucan from yeast added as a functional ingredient to bread[J].Carbohydrate Polymers, 2018, 181:34-42.
[11] SALGADO M, SANTOS F, RODRÍGUEZ-ROJO S, et al.Development of barley and yeast β-glucan aerogels for drug delivery by supercritical fluids[J].Journal of CO2 Utilization, 2017, 22:262-269.
[12] GUO W Y, GU X L, TONG Y Q, et al.Protective effects of mannan/β-glucans from yeast cell wall on the deoxyniyalenol-induced oxidative stress and autophagy in IPEC-J2 cells[J].International Journal of Biological Macromolecules, 2019, 135:619-629.
[13] KHAN A A, GANI A, MASOODI F A, et al.Structural, thermal, functional, antioxidant & antimicrobial properties of β-D-glucan extracted from baker's yeast (Saccharomyces cereviseae)-effect of γ-irradiation[J].Carbohydrate Polymers, 2016,140:442-450.
[14] 杨学山, 祝霞, 李颍, 等.葡萄酒泥酵母制备水溶性β-D-葡聚糖工艺优化及其纯化后抗氧化性分析[J].食品科学, 2016, 37(14):24-31.
YANG X S, ZHU X, LI Y, et al.Purification and antioxidant activities of water-soluble β-D-glucan from waste wine yeast[J].Food Science, 2016, 37(14):24-31.
[15] ZHENG Z M, HUANG Q L, LUO X G, et al.Effects and mechanisms of ultrasound and alkali assisted enzymolysis on production of water-soluble yeast β-glucan[J].Bioresource Technology, 2019, 273:394-403.
[16] 王珊珊, 蔡超, 郝杰杰, 等.水溶性酵母β-葡聚糖的制备及免疫活性评价[J].高等学校化学学报, 2019, 40(9):1 873-1 880.
WANG S S, CAI C, HAO J J, et al.Preparation and immunological activity evaluation of water-soluble β-glucan from Saccharomyces cerevisiae[J].Chemical Journal of Chinese Universities, 2019, 40(9):1 873-1 880.
[17] 马腾臻. ‘蛇龙珠’葡萄酒酒精发酵过程中品种香气释放调控研究[D].兰州:甘肃农业大学, 2015.
MA T Z.Release of varietal aroma compounds during alcoholic fermentation of Cabernet Gernischt wine[D].Lanzhou:Gansu Agricultural University, 2015.
[18] 王安娜. 酵母多糖在葡萄酒生产中的应用研究[D].杨凌:西北农林科技大学, 2013.
WANG A N.Effect of commercial yeaste polysaccharides in wine production as an additive agengt[D].Yangling:Northwest A&F University, 2013.
[19] 中华人民共和国国家质量监督检验检疫总局, 中国国家标准化管理委员会.GB/T 15038—2006葡萄酒、果酒通用分析方法[S].北京:中国标准出版社, 2006.
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, China National Standardization Management Committee.GB/T 15038—2009 General analysis methods for wine and fruit wine [S].Beijing:China Standards Press, 2006.
[20] 祝霞, 王媛, 刘琦, 等.混菌发酵对贵人香低醇甜白葡萄酒的香气影响[J].食品与发酵工业, 2019, 45(4):95-102.
ZHU X, WANG Y, LIU Q, et al.Effects of co-fermentation on the aroma of Italian Riesling low-alcohol sweet white wine[J].Food and Fermentation Industries, 2019, 45(4):95-102.
[21] 中华人民共和国国家质量监督检验检疫总局, 中国国家标准化管理委员会.GB/T 15037—2006 葡萄酒[S].北京:中国标准出版社, 2008.
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, China National Standardization Management Committee.GB/T 15037—2006 Wine[S].Beijing:China Standards Press, 2008.
[22] 葛正凯, 黄倩, 李洁, 等.不同抗氧化剂对白葡萄酒品质的影响[J].中国酿造, 2020,39(10):136-144.
GE Z K, HUANG Q, LI J.et al.Effect of different antioxidant on white wine quality[J].China Brewing, 2020,39(10):136-144.
[23] 朱力, 王显苏, GUERRAND D, 等.酵母多糖有效改善葡萄酒的整体口感和品质-葡萄酒中的多糖和酵母多糖的作用[J].中外葡萄与葡萄酒, 2005(3):60-63.
ZHU L, WANG X S, GUERRAND D, et al.The role of yeast polysaccharides in improving wine tasting and quality [J].Chinese and Foreign Grape and Wine, 2005(3):60-63.
[24] ZHANG B Q, LUAN Y, DUAN C Q, et al.Use of Torulaspora delbrueckii co-fermentation with two Saccharomyces cerevisiae strains with different aromatic characteristic to improve the diversity of red wine aroma profile[J].Frontiers in Microbiology, 2018, 9:606-615.
[25] 王媛, 祝霞, 杨学山, 等.混菌发酵对美乐低醇桃红葡萄酒香气的影响[J].核农学报, 2018, 32(11):2 195-2 207.
WANG Y, ZHU.X, YANG X S, et al.Effects of co-fermentation on volatile compounds of Merlot low alcohol rose wine[J].Journal of Nuclear Agricultural Sciences, 2018, 32(11):2 195-2 207.
[26] FIA G, MILLARINI V, GRANCHI L, et al.Beta-glucosidase and esterase activity from Oenococcus oeni:screening and evaluation during malolactic fermentation in harsh conditions[J].LWT, 2018, 89:262-268.
[27] 杨学山, 刘琦, 段卫朋, 等.不同浸渍工艺对贵人香干白葡萄酒香气品质的影响[J].核农学报, 2020, 34(10):2 271-2 279.
YANG X S, LIU Q, DUAN W P, et al.Effect of different maceration process on aroma quality of Italian Riesling dry white wine[J].Journal of Nuclear Agricultural Sciences, 2020, 34(10):2 271-2 279.
[28] SÁNCHEZ-PALOMO E, GÓMEZ GARCÍA-CARPINTERO E, ALONSO-VILLEGAS R, et al.Characterization of aroma compounds of Verdejo white wines from the La Mancha region by odour activity values[J].Flavour & Fragrance Journal, 2010, 25(6):456-462.
[29] PINEAU B, BARBE J C, VAN LEEUWEN C, et al.Which impact for β-D-amascenone on red wines aroma[J].Journal of Agricultural and Food Chemistry, 2007,55(10):4 103-4 108.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.