摘要
本实验以赤霞珠酿酒葡萄为原料,接种酵母菌,在酒精发酵启动后的24 h接种酒类酒球菌,控制发酵温度分别为21~23、24~26、27~29℃,通过监测苹果酸-乳酸发酵(malolactic fermentation, MLF)进程,对葡萄酒理化指标、香气、感官品质进行比较分析,确定合适的发酵温度。结果表明,当发酵温度在27~29℃时,葡萄酒苹果酸-乳酸发酵大约10 d完成,而当温度降低至24~26℃时,完成时间延长到了14 d,进一步降低温度至21~23℃,完成时间则增加到了20 d。不同温度下发酵的葡萄酒中挥发酸含量、总酸含量、pH值、总酚含量和单宁含量存在显著差异,随着发酵温度的升高,总酸含量降低,pH值和挥发酸含量增加。考察香气活性值大于1的化合物发现,在21~23℃的发酵温度下,酒样中的乙酸乙酯、丁酸乙酯、辛酸乙酯等酯类物质的含量相对较高,赋予了葡萄酒更浓郁的花香味和果香味特征;24~26℃发酵的酒样中2,3-丁二酮、丁二酸二乙酯等物质含量较高,赋予了葡萄酒更浓郁的奶油味和果香味特征;在27~29℃发酵温度下,异戊醇的香气特征较为明显。在感官品鉴中,21~23℃发酵的酒样获得了较高的评分。综上所述,经过苹果酸-乳酸发酵且温度控制在21~23℃的酒样,其挥发酸含量更低,同时散发出更浓郁的香气。
This experiment used Cabernet Sauvignon wine grapes as raw materials,inoculated with yeast,and inoculated with Denococcus oeni after the initiation of alcohol fermentation for 24 hours.The fermentation temperatures were controlled at 21-23,24-26,and 27-29℃,respectively.By monitoring the malolactic fermentation(MLF)process,the physicochemical indicators,aroma,and sensory quality of the wine were compared and analyzed to determine the appropriate fermentation temperature.The results showed that MLF was completed in about 10 days when the fermentation temperature was at 27-29℃,while the completion time was extended to 14 days when the temperature was decreased to 24-26℃,and increased to 20 days when the temperature was further decreased to 21-23℃.Significant differences in volatile acid content,total acid content,pH value,total phenols content and tannins content were found in wines fermented at different temperatures,with the total acid content decreased,and the pH value and volatile acid content increased as the fermentation temperature increased.Examination of the compounds with an odor activity value greater than 1 revealed that the contents of esters such as ethyl acetate,ethyl butyrate and ethyl caprylate were relatively higher in the wine samples at the fermentation temperature of 21-23℃,endowing the wine with richer floral and fruity characteristics.The higher contents of 2,3-butanedione and diethyl succinate in the samples fermented at 24-26℃gave the wines a more intense creamy and fruity characteristics.The aroma character of isoamyl alcohol was more pronounced at the fermentation temperature of 27-29℃.In the sensory tasting,the samples fermented at 21-23℃received higher scores.In conclusion,the samples that underwent MLF at 21-23℃had lower volatile acid content and emitted more intense aroma.
作者
钟冬利
杨慧
王征
孙文静
朱袁正鸿
张军翔
ZHONG Dongli;YANG Hui;WANG Zheng;SUN Wenjing;ZHU Yuanzhenghong;ZHANG Junxiang(College of Wine and Horticulture,Ningxia University,Yinchuan 750021,Ningxia;College of Life Sciences,Ningxia University,Yinchuan 750021,Ningxia;Engineering Research Center of Grape and Wine,Ministry of Education,Yinchuan 750021,Ningxia)
出处
《浙江农业科学》
2025年第7期1724-1732,共9页
Journal of Zhejiang Agricultural Sciences
基金
宁夏回族自治区重点研发计划项目“贺兰山东麓产区葡萄酒核心品质组分定向积累的关键酿造工艺方法和技术研发与示范”(2021BEF02014)。
