关键词: 刺葡萄, 香气成分, 葡萄汁有孢汉逊酵母, 混合发酵, 增香酿造

Abstract: The effect of mixed fermentation of Hanseniaspora uvarum (Hu) and Saccharomyces cerevisiae (Sc) on the aroma profile of Spine grape wine were examined to provide technological support for aroma enhancement in wine. Spine grapes (cv. Xiangzhenzhu) were obtained from Hongjiang county, Hunan province. Hu was selected in our laboratory with China Center for Type Culture Collection (CCTCC) accession number M2013658. A commercial Sc yeast powder was used. Winemaking experiments were designed using the dry red winemaking process. Mixed fermentation was divided into three different inoculation strategies, i.e. CF: co-inoculation of Hu and Sc; SF1: Hu inoculation 24 h before Sc; SF2: Hu inoculation 48 h before Sc. Pure Sc fermentation was taken as the control (CK). After the completion of fermentation, the clarification and stabilization of wines were carried out using routine methods. The following April, wine aroma components were analyzed by solid-phase microextraction followed by gas chromatography-mass spectrometry (SPME-GC-MS). Results showed that mixed fermentation decreased the levels of terpenes and C13-norisoprenioids in spine grape wine, but increased the content of thiols. Mixed fermentation enhanced the formation of fermentative aroma compounds. Simultaneous fermentation increased ethyl esters, while sequential fermentation resulted in prominent improvements in acetates and phenyl ethyls. The cumulative odor activity values of volatiles showed that simultaneous fermentation produced more fruity odorants while sequential fermentation gave enhanced floral odor. The aroma quality of Spine grape wine could be improved by mixed fermentation of Hu and Sc by elevating the concentrations of fermentative odorants, and different aroma responses were achieved by different inoculation strategies.

Key words: spine grape, aroma compounds, Hanseniaspora uvarum, mixed fermentation, wine aroma enhancement