食品科学 ›› 2019, Vol. 40 ›› Issue (8): 102-111.doi: 10.7506/spkx1002-6630-20180513-184

• 生物工程 • 上一篇    下一篇

耐热克鲁维酵母和粟酒裂殖酵母顺序接种发酵对美乐干红葡萄酒品质的影响

王玉华,盛文军,李 敏,米 兰,蒋玉梅,王 婧   

  1. 甘肃农业大学食品科学与工程学院,甘肃省葡萄与葡萄酒工程学重点实验室,甘肃省葡萄与葡萄酒产业技术研发中心,甘肃 兰州 730070
  • 出版日期:2019-04-25 发布日期:2019-05-05
  • 基金资助:
    甘肃省教育厅科研项目(2018A-033);甘肃省商务厅2017年葡萄酒产业发展项目(2017-1-09)

Effect of Sequential Fermentation with Lachancea thermotolerans and Schizosaccharomyces pombe on the Quality of Merlot Dry Red Wine

WANG Yuhua, SHENG Wenjun, LI Min, MI Lan, JIANG Yumei, WANG Jing   

  1. Gansu Key Lab of Viticulture and Enology, Research and Development Center of Wine Industry, Gansu Province, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
  • Online:2019-04-25 Published:2019-05-05

摘要: 研究耐热克鲁维酵母(Lachancea thermotolerans)与粟酒裂殖酵母(Schizosaccharomyces pombe)顺序接种发酵替代苹果酸-乳酸发酵对美乐干红葡萄酒品质的影响,为利用非酿酒酵母提升干红葡萄酒品质提供技术支持。以甘肃武威产区美乐葡萄为原料,将3 株不同的L. thermotolerans菌株分别与1 株S. pombe菌株间隔4 d顺序接种发酵及S. pombe菌株单独接种发酵为处理组,以酿酒酵母(Saccharomyces cerevisiae)单独接种发酵为对照,对发酵过程中菌种的生长动态、葡萄酒主要理化指标、风味成分及感官品质进行分析。结果表明:处理组完成乙醇发酵均需16 d,在顺序接种发酵过程中,S. pombe菌体生长稳定,L. thermotolerans菌株在第4天菌体数量达到最大,但随着S. pombe菌体的加入而明显减少,并在10~12 d完全消亡。3 株L. thermotolerans和S. pombe菌株以顺序接种方式发酵产生的乳酸含量无显著差异,其质量浓度为2.46~2.86 g/L,但均显著高于对照组苹果酸-乳酸发酵后的乳酸含量(P<0.05)。顺序接种发酵能够使挥发酸质量浓度降低0.11~0.16 g/L,总酸质量浓度增加0.96~1.97 g/L,也能够增加酒体色度,降低酒体色调。顺序接种发酵酒样中酯类、高级醇类和酸类化合物的含量分别下降了38.46%~49.34%、13.36%~19.42%、46.84%~49.71%,但增加了苯乙醇、萜烯类和大马酮等挥发性化合物的产出,提高了香气的复杂性。感官分析表明顺序发酵改善了葡萄酒的色泽,酸度偏高,花果香气明显。表明L. thermotolerans菌株与S. pombe菌株的顺序接种方式发酵具有替代苹果酸-乳酸发酵的潜力,对葡萄酒增酸和感官品质的提升也具有积极影响。

关键词: 美乐, 耐热克鲁维酵母, 粟酒裂殖酵母, 顺序接种, 感官品质

Abstract: This study aimed to evaluate the sensory quality of Merlot dry red wine produced by sequential inoculation of Lachancea thermotolerans and Schizosaccharomyces pombe instead of malolactic fermentation, in order to provide technical support for the application of non-Saccharomyces cerevisiae strains in quality improvement of dry red wine. In this work, Merlot grapes from Wuwei region of Gansu province were used for wine-making. Sequential inoculation of one of three strains of L. thermotolerans and one strain of S. pombe at intervals of 4 days and single inoculation of S. pombe were conducted as experimental treatments, and single inoculation of S. cerevisiae was taken as control. Yeast populations were monitored during the fermentation process, and the main physicochemical indexes, flavor components and sensory quality of wine were analyzed. The results showed that the treatment groups completed the alcoholic fermentation in 16 days. The viable cell population of S. pombe was stable until the alcoholic fermentation started. The population of L. thermotolerans reached the maximum on the 4th day, and it decreased significantly after the addition of S. pombe and disappeared completely from the 10th to 12th day. L-lactic acid concentrations in three sequential inoculation groups were not significantly different (2.46–2.86 g/L), but they were significantly higher than that in the control group (P < 0.05). Sequential inoculation reduced the volatile acidity by 0.11–0.16 g/L and increased the total acidity by 0.96–1.97 g/L. In addition, it increased the color aroma and decreased the hue. The production of esters, higher alcohols and acids in the sequential inoculation groups were decreased by 38.46%–49.34%, 13.36%–19.42%, and 46.84%–49.71%, respectively, compared with the control. However, the concentrations of terpenes, phenylethyl alcohol and damascene were increased and the aroma complexity was enhanced. Sensory analysis showed that the wines produced by sequential fermentation were more acidic than the control, while they had a better color appearance and stronger fruity and flowery aroma. These results indicated that sequential inoculation of L. thermotolerans and S. pombe is a potential alternative to malolactic fermentation and has a positive effect in improving the acidity and sensory quality of wine.

Key words: Merlot, Lachancea thermotolerans, Schizosaccharomyces pombe, sequential inoculation, sensory quality

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