食品科学 ›› 2020, Vol. 41 ›› Issue (6): 72-78.doi: 10.7506/spkx1002-6630-20190127-349

• 生物工程 • 上一篇    下一篇

混合酵母发酵对刺葡萄酒香气成分气味活性的调整作用

李爱华,王凌云,粟俊,王倩倩,张琳尉,陶永胜   

  1. (1.西北农林科技大学食品科学与工程学院,陕西 杨凌 712100;2.商洛市蚕果站,陕西 商州 726000;3.湖南刺葡萄研究中心,湖南 洪江 418200;4.西北农林科技大学葡萄酒学院,陕西 杨凌 712100)
  • 出版日期:2020-03-25 发布日期:2020-03-23
  • 基金资助:
    陕西省农业科技创新转化项目(NYKJ-2019-SL);国家自然科学基金面上项目(31771966); 中央高校基本科研业务费专项(2452017151)

Odor Activity Modulation of Aroma Compounds in Spine Grape Wine by Mixed Fermentation of Hanseniaspora uvarum and Saccharomyces cerevisiae

LI Aihua, WANG Lingyun, SU Jun, WANG Qianqian, ZHANG Linyu, TAO Yongsheng   

  1. (1. College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China;2. Shangluo Silkworm Fruit Station, Shangzhou 726000, China;3. Hunan Research Center of Spine Grapes, Hongjiang 418200, China;4. College of Enology, Northwest A&F University, Yangling 712100, China)
  • Online:2020-03-25 Published:2020-03-23

摘要: 研究优选葡萄汁有孢汉逊酵母(Hanseniaspora uvarum,Hu)与酿酒酵母(Saccharomyces cerevisiae,Sc)的混合发酵对刺葡萄酒香气成分的调整作用,为其增香酿造提供技术支持。刺葡萄品种“湘珍珠”原料采自湖南洪江,Hu菌株为实验室自选,在中国典型培养物保藏中心编号M 2013658,Sc为商业Sc干粉。酿酒实验以干红葡萄酒酿造工艺设计,混合乙醇发酵设3 种不同的接种方式(Hu和Sc同时接种、Hu提前24 h接种、Hu提前48 h接种),Sc纯发酵为对照。发酵结束后,葡萄酒进行常规稳定澄清处理。酿造次年4月,葡萄酒样品的香气成分采用固相微萃取-气相色谱-质谱联用定性定量分析。结果表明,混合菌种发酵降低了刺葡萄酒中萜烯类和C13-去甲基异戊二烯类香气化合物的含量,却增加了硫醇类化合物的含量;混合发酵明显有利于促进刺葡萄酒中发酵香气成分的生成,其中同时接种在提高乙醇酯上有优势,而顺序接种在提高乙酸酯和苯乙基类化合物上作用显著,挥发性成分的累积气味活性值分析得出,同时接种处理对果香类成分的气味促进效果更好,而间隔48 h的顺序接种处理调整花香类物质的气味活性更好。供试菌株Hu与Sc的混合发酵通过促进发酵香气成分的生成有利于刺葡萄酒香气质量的提升,并且不同接种策略对刺葡萄酒的香气质量具有不同的影响效果。

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

中图分类号: