商业酿酒酵母在两种红葡萄酒发酵中的定殖能力及其对香气品质的影响

摘要/Abstract

摘要： 本研究以‘小味儿多’和‘马瑟兰’为原料，在5吨发酵罐中探究商业酿酒酵母RX60的定殖能力、野生酵母的种群结构和葡萄酒的香气特征。结果发现RX60定殖率在不同葡萄品种中差异显著，在‘小味儿多’中RX60定殖能力较强（发酵末占比63.39%），而在‘马瑟兰’中定殖能力较弱（仅7.14%）。此外，两品种间野生酵母种群结构差异明显：‘小味儿多’分离出6属10种酵母，野生酿酒酵母含7种基因型；‘马瑟兰’分离出3属4种，野生酿酒酵母基因型达34种。香气方面，‘马瑟兰’高级醇总量为‘小味儿多’的1.36倍；‘小味儿多’酯类总量则为‘马瑟兰’的2.12倍，主要表现为己酸乙酯、癸酸乙酯、乙酸异戊酯的显著积累。本研究表明，商业酿酒酵母的定殖能力受到不同葡萄品种野生酵母的影响，在发酵过程中，商业酵母和野生酵母形成显著竞争关系，这对葡萄酒的最终香气品质与感官风格具有重要塑造作用。

关键词: 商业酿酒酵母, 定殖能力, 基因分型, 香气, 葡萄酒酿造

Abstract: This study evaluated the colonization ability of commercial Saccharomyces cerevisiae RX60 after inoculating into 'Petit Verdot' and 'Marselan' grapes in 5-ton fermenter, and simultaneously investigated the structure of wild yeast populations and the aromatic profiles of the wines. The results showed that the colonization ability of RX60 varied significantly among different grape varieties. In 'Petit Verdot', RX60 exhibited a strong colonization ability (accounting for 63.39% at the end of fermentation), while its colonization ability was relatively weak in 'Marselan' (only 7.14%). Additionally, the structures of wild yeast populations differed markedly between the two varieties: six genera and ten species of yeast were isolated from 'Petit Verdot', including seven genotypes of wild S. cerevisiae; whereas three genera and four species were isolated from 'Marselan', with wild S. cerevisiae genotypes reaching 34. In terms of aroma, the total content of higher alcohols in 'Marselan' was 1.36 times that in 'Petit Verdot', while the total ester content in 'Petit Verdot' was 2.12 times that in 'Marselan', primarily due to significant accumulation of ethyl hexanoate, ethyl decanoate, and isoamyl acetate. This study indicated that the colonization ability of commercial S. cerevisiae was influenced by the wild yeasts present in different grape varieties. Significant competition was observed between commercial and wild yeasts during fermentation, and this competition played a crucial role in shaping the wine's aromatic profile and sensory characteristics.

Key words: Commercial Saccharomyces cerevisiae, colonization ability, genotyping, aroma, winemaking

中图分类号:

TS262.6

孙逊安毅兰义宾李进周鹏辉段长青燕国梁. 商业酿酒酵母在两种红葡萄酒发酵中的定殖能力及其对香气品质的影响[J]. 食品科学.

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