文章基本信息

标题：Effect of Different Yeast Strains and Temperature of Fermentation on Basic Enological Parameters, Polyphenols and Volatile Compounds of Aurore White Wine
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作者：Justyna Samoticha ; Aneta Wojdyło ; Joanna Chmielewska 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2019
卷号：8
期号：12
页码：599-616
DOI：10.3390/foods8120599
出版社：MDPI Publishing
摘要：The aim of this study was to investigate the content of phenolics by Ultra Performance Liquid Chromatography–Photodiode Array (UPLC–PDA), and volatile compounds by Gas Chromatography–Mass Spectroscopy (GC–MS), antioxidant capacity by 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical cation (ABTS• ) and ferric-reducing antioxidant power (FRAP) assay, and color of Comission Internationale de l’Eclairage system (CIE) L*a*b* cv. Aurora white wine depending on fermentation conditions (a temperature of 12 °C vs. 20 °C and type of natural and commercial yeast (Saccharomyces cerevisiae vs. Saccharomyces bayanus)). The final wine differed in the content of total phenolic compounds (201.0–287.2 mg/L), except for the variants fermented at 20 °C with S. cerevisiae (321.9 and 329.4 mg/L for S. cerevisiae as Challenge Aroma White and SIHA® Cryaroma type, respectively). A decrease in antioxidant activity ranging from 43.3% to 65.4% (ABTS and FRAP assay) in the matured wine vs. must was demonstrated. S. cerevisiae wine was also characterized by the highest content of total volatile compounds (3.7–4.2 mg/L vs. 1.3 mg/L in the must). In general, the wine obtained with S. cerevisiae had higher alcohol content, antioxidant capacity, and was richer in polyphenolic and volatile compounds.
关键词：hybrid; yeast; white wine; phenolic compounds; volatile compounds; antioxidant capacity; alcohol hybrid ; yeast ; white wine ; phenolic compounds ; volatile compounds ; antioxidant capacity ; alcohol