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食品与发酵工业  2019, Vol. 45 Issue (24): 1-9    DOI: 10.13995/j.cnki.11-1802/ts.021740
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
戴尔有孢圆酵母与酿酒酵母顺序接种发酵对干红葡萄酒香气的影响
宋茹茹, 段卫朋, 祝霞, 刘琦, 杨学山, 韩舜愈*
甘肃农业大学 食品科学与工程学院,甘肃省葡萄与葡萄酒工程学重点实验室,甘肃省葡萄与葡萄酒产业技术研发中心,甘肃 兰州, 730070
Effects of sequential inoculation with Torulaspora delbrueckii and Saccharomyces cerevisiae on aroma profile of dry red wine
SONG Ruru, DUAN Weipeng, ZHU Xia, LIU Qi, YANG Xueshan, HAN Shunyu*
Gansu Key Laboratory of Viticulture and Enology, Research and Development Center of Wine Industry in Gansu Province,College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
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摘要 为研究混菌发酵对甘肃河西产区不同品种干红葡萄酒香气的影响,采用顶空固相微萃取结合气相色谱-质谱联用技术(HS-SPME-GC-MS),探讨戴尔有孢圆酵母(Torulaspora delbrueckii)与酿酒酵母(Saccharomyces cerevisiae)顺序接种发酵对赤霞珠和梅鹿辄干红葡萄酒香气品质的影响。结果表明,T. delbrueckii与RC212顺序接种发酵葡萄酒样中酯类、萜烯类及高级醇含量显著增加(P<0.05),尤其促进了脂肪酸乙酯(乙酸乙酯、己酸乙酯、辛酸乙酯、癸酸乙酯及月桂酸乙酯)的合成。主成分分析表明,顺序接种发酵有利于改善葡萄酒香气品质单一、特点不突出等问题,并且顺序接种发酵对梅鹿辄干红葡萄酒香气特点影响更显著。感官分析表明,T. delbrueckii与RC212顺序接种发酵使葡萄酒酒体更丰满,浓郁度、整体接受度更高,且对梅鹿辄干红葡萄酒花香、果香味的提升更为明显。研究结果可为提升甘肃河西产区干红葡萄酒香气品质提供理论依据。
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宋茹茹
段卫朋
祝霞
刘琦
杨学山
韩舜愈
关键词:  戴尔有孢圆酵母  顺序接种  干红葡萄酒  挥发性香气    
Abstract: The purpose of this study is to study the effect of using mixed fermentation method on the aroma of different dry red wines in Hexi corridor of Gansu province. The results showed that the fermenting with Torulaspora delbrueckii and Saccharomyces cerevisiae RC212 for Merlot dry red wine significantly increased contents of esters, terpenes and higher alcohols, especially fatty acid esters (ethyl acetate, ethyl caproate, ethyl octanoate, ethyl decanoate and ethyl laurate) comparing with the control group. Principal component analysis showed that sequential inoculation fermentation enhanced the aroma quality of the wine and made the aroma of the wine more prominent. Sensory analysis showed that sequential inoculation made wine sample more full-bodied, richer with enhanced the floral and fruit aroma, which made the Merlot dry red wine more acceptable.
Key words:  Torulaspora delbrueckii    sequential inoculation    dry red wine    volatile aroma
收稿日期:  2019-07-22                     发布日期:  2020-02-10      期的出版日期:  2019-12-25
基金资助: 国家自然科学基金地区科学基金项目(31660455);甘肃省发改委项目(GSSKS-2015-153-3);甘肃省葡萄酒产业发展基金(2018-07)
作者简介:  硕士研究生(韩舜愈教授为通讯作者,E-mail:gsndhsy@163.com)。
引用本文:    
宋茹茹,段卫朋,祝霞,等. 戴尔有孢圆酵母与酿酒酵母顺序接种发酵对干红葡萄酒香气的影响[J]. 食品与发酵工业, 2019, 45(24): 1-9.
SONG Ruru,DUAN Weipeng,ZHU Xia,et al. Effects of sequential inoculation with Torulaspora delbrueckii and Saccharomyces cerevisiae on aroma profile of dry red wine[J]. Food and Fermentation Industries, 2019, 45(24): 1-9.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.021740  或          http://sf1970.cnif.cn/CN/Y2019/V45/I24/1
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