摘要
为应对全球变暖对葡萄产区的影响,改善葡萄酒品质,设计不同非酿酒酵母二元及三元混菌发酵策略,探究多菌株发酵剂对改善温暖地区葡萄酒品质的潜力。研究选用4种本土非酿酒酵母:毕赤克鲁维酵母、戴尔有孢圆酵母、异常威克汉姆酵母与耐热克鲁维酵母,配对组合并顺序接种酿酒酵母完成发酵。对不同接种策略酒样使用WLN平板对微生物生长进行动态监测,测定理化指标以及挥发性香气物质含量。结果表明,耐热克鲁维酵母和毕赤克鲁维酵母的组合产生(3.26±0.04)g/L乳酸,高于单独接种耐热克鲁维酵母酒样中的乳酸产量,生物增酸能力进一步提升。耐热克鲁维酵母和异常威克汉姆酵母的组合产生(0.17±0.01) g/L乳酸,表现出一定的代谢抑制作用。与单一非酿酒酵母接种相比,两种非酿酒酵母菌株混合发酵的葡萄酒样品中大多数乙酯的含量进一步提高,这为赤霞珠葡萄酒带来丰富的感官品质。研究表明,三元混合发酵在提高葡萄酒质量和改善其风味均一化方面具有很大潜力。
In order to cope with the impact of climate change on warm grape producing areas and improve wine quality,the purpose of this study was to explore the potential of multi-strain starter cultures to improve wine quality in warm areas by changing different non-Saccharomyces yeast binary and ternary mixed fermentation strategies.In this study,four native non-Saccharomyces yeasts,Pichia kluyveri,Torulaspora delbrueckii,Wickerhamomyces anomalus and Lachancea thermotolerans, were selected and inoculated with Saccharomyces cerevisiae in order to complete the fermentation. The WLN plate was used to dynamically monitor the microbial growth of wine samples with different inoculation strategies, and the physical and chemical indexes along with the content of volatile aroma substances were determined. The results showed that the combination of L. thermotolerans and K. pichia produced (3.26 ± 0.04) g/L lactic acid, which was higher than that of L. thermotolerans alone, the combination of L. thermotolerans and W. anomalus produced (0.17 ± 0.01) g/L lactic acid, showing a certain metabolic inhibition. Compared with the single non-Saccharomyces inoculation, the content of most ethyl esters in the combined wine samples of the two non-Saccharomyces strains was further improved, which brought rich sensory quality to Cabernet Sauvignon wine. This study demonstrated the potential of ternary mixed fermentation to improve wine quality and wine flavor homogenization in warm grape producing areas.
作者
姬宇祥
杨佳明
刘维庚
赵茜茜
宋育阳
JI Yuxiang;YANG Jiaming;LIU Weigeng;ZHAO Xixi;SONG Yuyang(College of Enology,Northwest A&F University,Yangling 712100,Shaanxi;Ningxia Helan Mountain's East Foothill Wine Industry Technology Collaborative Innovation Center,Yinchuan 750000)
出处
《中国食品学报》
北大核心
2025年第4期221-231,共11页
Journal of Chinese Institute Of Food Science and Technology
基金
宁夏回族自治区重点研发计划项目(2023BCF01025,2024BBF02005)。
关键词
耐热克鲁维酵母
毕赤克鲁维酵母
戴尔有孢圆酵母
生物增酸
混菌发酵
Lachancea thermotolerans
Pichia kluyveri
Torulaspora delbrueckii
biological acidification
mixed fermentation
