关键词: 季也蒙毕赤酵母；干红葡萄酒；颜色；香气；中试

Abstract: The purpose of this study was to explore the application potential of Meyerozyma guilliermondii NM218 in dry red wine pilot production. Cabernet Sauvignon wines were made by sequential inoculation of NM218 and commercial Saccharomyces cerevisiae (FX10) at an interval of 48 h (treatment group) or single inoculation of FX10 (control group). The alcoholic fermentation process and yeast growth status were monitored, and the physicochemical indicators, color and aroma components of wine were measured at the end of alcoholic fermentation and after five months of aging. Moreover, sensory evaluation was carried out to the effect of mixed culture fermentation on the quality of ‘Cabernet Sauvignon’ dry red wine. The results showed that the viable count of M. guilliermondii remained higher than 105 CFU/mL before the middle stage of alcoholic fermentation, and completely disappeared at the end of fermentation. The process of alcoholic fermentation in the treatment group was prolonged by 2 to 3 days compared with that in the control group. The basic physicochemical indicators of the wine samples met the requirements of the national standard GB/T 15037-2006 Wines. Compared with the control group, the total anthocyanin content and the percentage of individual anthocyanins in the treatment group at the end of alcoholic fermentation and after five months of aging were significantly decreased (P < 0.05), and the CIELab color parameters and ionization index were significantly increased (P < 0.05). At the end of alcoholic fermentation, the contents of aroma substances such as ethyl butyrate (97%), isoamyl acetate (123%), ethyl caproate (59%), methyl caprylate (43%), phenylethyl acetate (61%), and citronellol (55%) in the treatment group increased compared with the control group. After five months of aging, the contents of aroma substances such as ethyl heptanoate (151%), diethyl succinate (63%) and ethyl myristate (83%) increased compared with the control group. Two aroma compounds were exclusively found in the treatment group, which could impart a rich fruity aroma to the wine. Sensory evaluation showed that the mixed culture fermented wine had a purple-red color, harmonious body, and rich aroma and scored high overall after five months of aging. In conclusion, sequential inoculation of NM218 and FX10 can enhance the aroma quality and sensory pleasure of dry red wine, and has the potential for industrial application.

Key words: Meyerozyma guilliermondii; dry red wine; color; aroma; pilot plant test