Application of Meyerozyma guilliermondii in pilot production of 'Cabernet Sauvignon' dry red wine

Abstract

Abstract: Study on the application of Meyerozyma guilliermondii strain NM218 with high β-glycosidase activity in dry red wine pilot production. The experiment took Cabernet Sauvignon grape as raw material, inoculated with NM218 and commercial Saccharomyces cerevisiae (FX10) at an interval of 48h, and inoculated FX10 alone as a control, monitored the alcoholic fermentation process and yeast growth status, analyzed the physical and chemical indicators, color indicators and aroma components of the wine sample after the end of alcoholic fermentation and aging for 5 months. and combined with the sensory evaluation, analyze the effect of NM218 and FX10 mixed bacterial fermentation on the quality of 'Cabernet Sauvignon' dry red wine. The results showed that M. Guilliermondii could maintain a viable cell count higher than 105 CFU/mL before the middle stage of alcoholic fermentation, and completely disappeared at the end of fermentation. The fermentation time of alcohol in treatment group was prolonged by 2-3d compared with that in control group. The basic physical and chemical indicators of the obtained wine samples are in line with the requirements of the national standard GB/T15037-2006 "Wine"; Compared with the control wine samples, the total anthocyanin content and monomeric anthocyanin ratio were significantly reduced at the end of AF and after 5 months of aging, the CIELab color parameters and ionization index were higher than those of the control wine samples, and the wine samples in the treatment group may have the risk of rapid color aging. After the end of alcoholic fermentation, the wine samples in the treatment group can increase the content of aromatic substances such as ethyl butyrate (97%), isoamyl acetate (123%), ethyl caproate (59%), methyl caprylate (43%), phenylethyl acetate (61%), citronellol (55%), etc., and after 5 months of aging, it can increase the content of aromatic substances such as ethyl heptanoate (151%), diethyl succinate (63%) and ethyl myristate (83%), and the wine has two unique aromas, which give the wine rich fruit aroma. Sensory evaluation showed that the wine samples in the treatment group showed purple red color, harmonious body, strong aroma and high overall score after 5 months of aging. In conclusion, sequential inoculation of NM218 and FX10 can enhance the aroma quality and sensory pleasure of dry red wine, but there may be a risk of accelerated aging in terms of color.

Key words: Meyerozyma guilliermondii, dry red wine, colour, aroma, pilot plant test

CLC Number:

TS262.2

WANG JING. Application of Meyerozyma guilliermondii in pilot production of 'Cabernet Sauvignon' dry red wine[J]. FOOD SCIENCE, 0, (): 0-0.

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