关键词: 樱桃酒, 戴尔有孢圆酵母, 酿酒酵母, 混合发酵, 香气

Abstract: In the present study, Torulaspora delbrueckii WA19, isolated in our laboratory, was used for mixed-culture cherry wine fermentation with Saccharomyces cerevisiae F33 in order to elucidate the effect of mixed-culture fermentation on the quality of cherry wines. Wine fermentation with F33 alone and in combination with Viniflora Prelude, a pure strain of T. delbrueckii was used as control. Results showed that WA19 and F33 did not inhibit each other and they could rapidly adapt to the wine environment and proliferate. The whole fermentation process with WA19 and F33 took 8 d. However, F33 was antagonistic against Viniflora Prelude during mixed-culture fermentation. The mixed culture of WA19 and F33 significantly increased the synthesis of many aroma compounds, such as β-phenylethyl alcohol, ethyl butyrate, ethyl 3-methylbutanoate, ethyl hexanoate and linalool, enhancing the fruity, flowery and fermented aroma and making the aroma more appealing. Considering the advantages that WA19 possesses, it may have a great potential to be used in cherry wine production.

Key words: cherry wine, Torulaspora delbrueckii, Saccharomyces cerevisiae, mixed fermentation, aroma