Citation: | JIN Hongwei, LIANG Hengyu, GUO Kun, et al. Effects of Saccharomyces cerevisiae Strains, F15 and CC17, Co-inoculation on Qualitative and Sensory Characteristics of Cabernet Sauvignon Wines[J]. Science and Technology of Food Industry, 2021, 42(8): 109−116. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020060351. |
[1] |
Fleet G H. Yeast interactions and wine flavour[J]. International Journal of Food Microbiology,2003,86(1−2):11−22. doi: 10.1016/S0168-1605(03)00245-9
|
[2] |
Nikolaou E, Soufleros E H, Bouloumapasi E, et al. Selection of indigenous Saccharomyces cerevisiae strains according to their oenological characteristics and vinification results[J]. Food Microbiology,2006,23(2):205−211. doi: 10.1016/j.fm.2005.03.004
|
[3] |
Alves Z, Melo A, Figueiredo A R, et al. Exploring the Saccharomyces cerevisiae volatile metabolome: Indigenous versus commercial strains[J]. Plos One,2015,10(11):1−10.
|
[4] |
Drumondeneves J, Francoduarte R, Lima T, et al. Association between grape yeast communities and the vineyard ecosystems[J]. Plos One,2017,12(1):1−17.
|
[5] |
Gustafsson F, Jiranek V, Neuner M, et al. The interaction of two Saccharomyces cerevisiae strains affects fermentation-derived compounds in wine[J]. Fermentation,2016,2(2):1−9.
|
[6] |
Terrell E, Cliff M A, Van Vuuren H J J. Functional characterization of individual- and mixed-Burgundian Saccharomyces cerevisiae isolates for fermentation of Pinot Noir[J]. Molecules,2015,20(3):5112−5136. doi: 10.3390/molecules20035112
|
[7] |
Liang H, Chen J, Reeves M J, et al. Aromatic and sensorial profiles of young Cabernet Sauvignon wines fermented by different Chinese autochthonous Saccharomyces cerevisiae strains[J]. Food Research International,2013,51(2):855−865. doi: 10.1016/j.foodres.2013.01.056
|
[8] |
König H, Claus H. A future place for Saccharomyces mixtures and hybrids in wine making[J]. Fermentation,2018,4(3):67. doi: 10.3390/fermentation4030067
|
[9] |
Saberi S, Cliff M A, Van Vuuren H J J. Comparison of genetic and enological characteristics of new and existing S. cerevisiae strains for Chardonnay wine fermentations[J]. Food Biotechnology,2014,28(3):195−215. doi: 10.1080/08905436.2014.931863
|
[10] |
Ciani M, Capece A, Comitini F, et al. Yeast interactions in inoculated wine fermentation[J]. Frontiers in Microbiology,2016,7:555.
|
[11] |
Varela C, Borneman A R. Yeasts found in vineyards and wineries[J]. Yeast,2017,34(3):111−128. doi: 10.1002/yea.3219
|
[12] |
Mateo J, Maicas S. Application of non-Saccharomyces yeasts to wine-making process[J]. Fermentation,2016,2(3):1−14.
|
[13] |
Barrajón N, Capece A, Arévalo V M, et al. Co-inoculation of different Saccharomyces cerevisiae strains and influence on volatile composition of wines[J]. Food Microbiology,2011,28(5):1080−1086. doi: 10.1016/j.fm.2011.02.016
|
[14] |
Cheraiti N, Guezenec S, Salmon J M. Redox interactions between Saccharomyces cerevisiae and Saccharomyces uvarum in mixed culture under enological conditions[J]. Applied and Environmental Microbiology,2005,71(1):255−260. doi: 10.1128/AEM.71.1.255-260.2005
|
[15] |
King E S, Kievit R L, Curtin C, et al. The effect of multiple yeasts co-inoculations on Sauvignon Blanc wine aroma composition, sensory properties and consumer preference[J]. Food Chemistry,2010,122(3):618−626. doi: 10.1016/j.foodchem.2010.03.021
|
[16] |
Vendraminia C, Beltranc G, Nadai C, et al. The role of nitrogen uptake on the competition ability of three vineyard Saccharomyces cerevisiae strains[J]. International Journal of Food Microbiology,2017,258(3):1−11.
|
[17] |
Antoce A O, Cojocaru G A. Effects of blending and co-inoculation on the aromatic profile of wines[J]. Revista de Chimie,2015,66(10):1567−1572.
|
[18] |
King E S, Swiegers J H, Travis B, et al. Coinoculated fermentations using Saccharomyces yeasts affect the volatile composition and sensory properties of Vitis vinifera L. cv. Sauvignon Blanc wines[J]. Journal of Agricultural and Food Chemistry,2008,56(22):10829−10837. doi: 10.1021/jf801695h
|
[19] |
朱娟娟, 马海军, 李敏, 等. 不同酿酒酵母共发酵对干红葡萄酒理化特性和香气组分的影响[J]. 食品与发酵工业,2020,46(2):194−202.
|
[20] |
Saberi S, Cliff M A, Van Vuuren H J J. Impact of mixed S. cerevisiae strains on the production of volatiles and estimated sensory profiles of Chardonnay wines[J]. Food Research International,2012,48(2):725−735. doi: 10.1016/j.foodres.2012.06.012
|
[21] |
梁恒宇. 葡萄酒酿酒酵母酿造特性的研究与优良菌株的选育[D]. 北京: 中国农业大学, 2008: 72−87.
|
[22] |
Liang H, Su N, Guo K. Effects of different Saccharomyces cerevisiae strains on chemical profiles of Cabernet sauvignon wines: based on the combined results of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS[J]. Current Topics in Nutraceutical Research,2020,18(2):115−131.
|
[23] |
中华人民共和国国家技术监督局. GB/T 15038-2006中华人民共和国国家标准—葡萄酒、果酒通用分析方法[S]. 北京: 中国标准出版社, 2006.
|
[24] |
秦含章. 葡萄酒分析化学[M]. 北京: 中国轻工业出版社, 1991: 726−780.
|
[25] |
Cheynier V, Rigadu J, Souquet J M, et al. Effect of pomace contact and hyperoxidation on the phenolic composition and quality of Grenache and Chardonnay wines[J]. American Journal of Enology and Viticulture,1989,40(1):36−42.
|
[26] |
Chira K, Jourdes M, Teissedre P L. Cabernet sauvignon red wine astringency quality control by tannin characterization and polymerization during storage[J]. European Food Research and Technology,2012,234(2):253−261. doi: 10.1007/s00217-011-1627-1
|
[27] |
Liu N, Song Y Y, Qin Y, et al. Chromatic characteristics and anthocyanin compositions of cabernet sauvignon wines: Influence of indigenous Saccharomyces cerevisiae strains in Ningxia, China[J]. Food Science and Biotechnology,2015,24(6):1973−1978. doi: 10.1007/s10068-015-0260-3
|
[28] |
Monagas M, Gómezcordovés C, Bartolomé B. Evaluation of different Saccharomyces cerevisiae strains for red winemaking. Influence on the anthocyanin, pyranoanthocyanin and non-anthocyanin phenolic content and colour characteristics of wines[J]. Food Chemistry,2007,104(2):814−823. doi: 10.1016/j.foodchem.2006.12.043
|
[29] |
Rinaldi A, Blaiottal G, Aponte M, et al. Effect of yeast strain and some nutritional factors on tannin composition and potential astringency of model wines[J]. Food Microbiology,2016,53(Pt B):128−134.
|
[1] | PENG Xuyang, CHEN Junran, CUI Hanyuan, HU Liwu, ZHANG Zidi, ZHU Xingyu, CHEN Cunkun. Volatile Substances of Different Hosts of Cistanche deserticola in Xinjiang Based on GC-IMS[J]. Science and Technology of Food Industry, 2024, 45(9): 272-279. DOI: 10.13386/j.issn1002-0306.2023050230 |
[2] | KAN Jintao, WANG Yuanyuan, SONG Fei, ZHANG Jianguo, ZHANG Yufeng. Effect of Frozen Periods on Volatile Flavor Compounds of Coconut Water Based on GC-IMS and Chemometrics Analysis[J]. Science and Technology of Food Industry, 2023, 44(19): 329-335. DOI: 10.13386/j.issn1002-0306.2022110273 |
[3] | YAN Chen, ZHANG Yunbin, XU Qijie, ZHOU Xuxia, DING Yuting, WANG Wenjie. Effect of Storage Positions on the Volatile Flavor Compounds (VFCs) of Paddy Rice through Gas Chromatography-Ion Mobility Spectroscopy (GC-IMS) Analysis[J]. Science and Technology of Food Industry, 2023, 44(17): 375-382. DOI: 10.13386/j.issn1002-0306.2022120073 |
[4] | Bingkun YANG, Ning JU, Yuhong DING, Rong GUO, Mianhong GONG. Characterization of Volatile Flavors of Fermented Sea-buckthorn Yoghurt Using Gas Chromatography-Ion Mobility Spectroscopy[J]. Science and Technology of Food Industry, 2023, 44(13): 308-315. DOI: 10.13386/j.issn1002-0306.2022080120 |
[5] | LIU Lili, YANG Hui, JING Xiong, ZHANG Yafang, XU Chen, YAN Zongke, QI Yaohua. Analysis of Volatile Compounds in Aged Fengxiang Crude Baijiu Based on GC-MS and GC-IMS[J]. Science and Technology of Food Industry, 2022, 43(23): 318-327. DOI: 10.13386/j.issn1002-0306.2022040054 |
[6] | LUO Yang, FENG Tao, WANG Kai, LI Dejun, MENG Xianle, SHI Mingliang, WANG Liang. Analysis of Difference Volatile Organic Compounds in Passion Fruit with Different Maturity via GC-IMS[J]. Science and Technology of Food Industry, 2022, 43(15): 321-328. DOI: 10.13386/j.issn1002-0306.2021120148 |
[7] | ZHANG Minmin, LU Yanxiang, ZHAO Zhiguo, CUI Li, YAN Huijiao, WANG Xiao, ZHAO Hengqiang. Rapid Discrimination of Different Years of Brewing Liquor by Gas Chromatography-Ion Mobility Spectroscopy Combined with Chemometrics Method[J]. Science and Technology of Food Industry, 2021, 42(14): 226-232. DOI: 10.13386/j.issn1002-0306.2020080205 |
[8] | Hang YIN, Wenhong ZHOU, Yunxia BAI, Xiaoling LIU. Analysis of the Flavor of Guangxi Luosi-Noodle and Luosi-Hot-Pot by Electronic Nose and Gas Chromatography-Ion Mobility Spectrometry (GC-IMS)[J]. Science and Technology of Food Industry, 2021, 42(9): 281-288. DOI: 10.13386/j.issn1002-0306.2020070197 |
[9] | Wensheng YAO, Shuangyu MA, Yingxuan CAI, Dengyong LIU, Mingcheng ZHANG, Hao ZHANG. Analysis of Volatile Flavor Substances in Mutton Shashlik Based on GC-IMS Technology[J]. Science and Technology of Food Industry, 2021, 42(8): 256-263. DOI: 10.13386/j.issn1002-0306.2020060339 |
[10] | GUO Mei-juan, CHAI Chun-xiang, LU Xiao-xiang, WANG Tian, FAN Hou-qin. Development and applications of HS-SPME-GC-MS technology on detection of volatile flavor components in aquatic product[J]. Science and Technology of Food Industry, 2014, (09): 368-371. DOI: 10.13386/j.issn1002-0306.2014.09.072 |
1. |
陈品文,杨贵先,蒲成伟,周立,杨贵川,唐明双,刘建中,祝正林. 南充辣木主要病虫害发生规律及其防控措施. 农技服务. 2024(03): 68-71 .
![]() | |
2. |
雷福红,龙继明,张祖兵,段波,马志亮,李海泉,赵春攀. 辣木茎叶、籽、果荚营养成分及提取物抗氧化活性研究. 中国食品添加剂. 2024(07): 40-45 .
![]() | |
3. |
张玲玲,黄幼霞,林水花,张文州,吴新泉. 辣木叶干粉制备工艺中添加载体及干燥技术研究. 东南园艺. 2024(06): 505-511 .
![]() | |
4. |
杨卓凡,宣攒威,罗浩鑫,郑智彬,朱锦鸿,周红祖,黄庆宝,余惠旻. 辣木叶及其有效成分抗高脂血症药理作用研究进展. 药物评价研究. 2023(04): 911-916 .
![]() | |
5. |
何至杭,刘丽,彭钟通,陈轶群,王艺颖,刘悦,曾曙才,莫其锋. 水氮耦合对辣木幼苗根系形态特征的影响. 广西植物. 2023(05): 936-946 .
![]() | |
6. |
张玉雯,蔡明,王福军,刘彦培,刘建勇,黄必志. 辣木作为蛋白饲料在家养动物饲喂上的应用进展. 草学. 2023(02): 66-77 .
![]() | |
7. |
陈冰冰,欧颖仪,叶灏铎,金昶言,梁兴唐,尹艳镇,郑韵英,曹庸,苗建银. 富硒辣木叶蛋白ACE抑制肽的酶解工艺优化及活性研究. 食品工业科技. 2022(03): 1-9 .
![]() | |
8. |
余芳,汪洪涛,郑梦瑶,朱龙龙. 辣木茶多酚提取工艺优化及其体外抗氧化活性. 农产品加工. 2022(07): 24-28+34 .
![]() | |
9. |
张明晓,李化,陈娜,向俊洁,林路洁,李志勇,杨滨. 一测多评法同时测定辣木叶中硫苷及黄酮类成分的含量. 中国中药杂志. 2022(12): 3285-3294 .
![]() | |
10. |
张欣,周天天,孔祥辉,姜威,候杨. 黑木耳辣木叶复合压片糖果生产工艺研究. 中国食物与营养. 2022(11): 15-18 .
![]() | |
11. |
付饶,张明烁,彭华胜,张子隽,李皓月,宋坪,黄秀兰,李志勇. 柬埔寨常用药用植物资源的整理与研究. 中国现代中药. 2022(12): 2322-2334 .
![]() | |
12. |
岑忠用,苏江,高丽霞,吕丽娥,黄喜苗. 响应面优化辣木叶游离氨基酸的提取工艺. 饲料研究. 2021(11): 85-89 .
![]() | |
13. |
Chidvilaphone Saythong,李家明,张玉鹏,唐燕飞,韦宗海,刘举祥,杨膺白,李梦梅. 发酵辣木叶对广西麻鸡生长性能、屠宰性能和肉品质的影响. 饲料研究. 2021(16): 20-24 .
![]() |