Effects of Co-inoculated Fermentation on Fermentation Aroma of Simulated Grape Juice
To investigate the effect of co-inoculation of Saccharomyces cerevisiae(S.cerevisiae)and Oenococcus oeni on aroma compounds of simulated grape juice,autochthonous Oenococcus oeni strains MG-1,GF-2 and commercial strain VP41 were inoculated respectively during alcoholic fermentation to trigger malolactic fermentation.The volatile aroma compounds in simulated wine samples were determined by headspace-solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)technique,and the influences of different strain combinations and inoculation time on the fermentation aroma compounds was revealed by multivariate statistical analysis.Results showed that co-inoculum of S.cerevisiae and Oenococcus oeni led to 6.67％ -15.56％ and 18.75％ -40.63％ reduction in the contents of volatile acids and residual sugars,respectively(P＜0.05),and increased significantly(P＜0.05)the type and content of fermentation aromat-ic substances.Orthogonal partial least squares-discriminant analysis combined with odor active value of aroma substances showed that there were 11 common differential substances between the co-inoculated treatments of different Oenococcus oeni strains,especially in the wine sample of co-inoculated treatment of S.cerevisiae VW inoculated for 48 h followed by Oenococcus oeni MG-1 strain(VM48),contents of ethyl hexanoate,ethyl caprylate,ethyl caprate,isoamyl acetate,phenethyl acetate and 2-phenylethanol were significantly increased by 46.16％ -237.41％ (P＜0.05),and the tropical fruit,red fruit and floral characteristics of wine were more prominent.Results of this study provide a theoretical basis for co-inoculation fermentation of Saccharomyces cerevisiae strains and excellent autochthonous Oenococcus oeni strains in the winemaking process.
万方数据
维普
