Volatile Profile of Sparkling Wines Produced with the Addition of Mannoproteins or Lees before Second Fermentation Performed with Free and Immobilized Yeasts

Heat map and hierarchical cluster analysis showed that sparkling wines produced with immobilized yeasts contained mostly higher levels of compounds that impart positive notes to wines. Fisher ratio pointed out nine volatile compounds as the main components responsible for differentiation of samples treated with mannoproteins/lees and others. Principal component analysis (PCA) showed differences between the sparkling wines produced with and without adjuvants (commercial mannoproteins or lees). Sparkling wines aged without adjuvants presented higher levels of decanoic and dodecanoic acids (fatty/metallic aroma), while the use of mannoproteins or lees resulted in higher content of some fruity esters, nerolidol and β-damascenone. Therefore, the combination of immobilized yeast and aging on mannoproteins or lees seems to be the most promising treatment to obtain the volatile profile that positively influence wine quality.

热图与层次聚类分析结果显示，采用固定化酵母（immobilized yeasts）酿制的起泡酒，其赋予葡萄酒正向风味的化合物整体含量更高。费希尔判别比（Fisher ratio）筛选出9种挥发性化合物，作为区分经甘露糖蛋白/酒泥（mannoproteins/lees）处理样品与其他样品的核心组分。主成分分析（PCA）结果表明，添加助剂（商品甘露糖蛋白或酒泥）与未添加助剂的起泡酒之间存在显著差异。未添加助剂陈酿的起泡酒中，癸酸与十二烷酸（脂肪酸/金属风味）的含量更高；而使用甘露糖蛋白或酒泥辅助陈酿的起泡酒，则含有更多果香酯类、橙花叔醇（nerolidol）以及β-大马士酮（β-damascenone）。综上，固定化酵母与甘露糖蛋白/酒泥陈酿工艺的组合方案，似乎是获取正向影响葡萄酒品质的挥发性成分特征的最具应用前景的处理方式。