The effects of sequential inoculation fermentation of Schizosaccharomyces pombe and Saccharomyces cerevisiae on the quality of dry red wine
WANG Jing1,2 *, GAO Pingping1,2, TIAN Xiu3, LIANG Lihong1,2, LI Min1,2, HAN Shunyu1,2
1(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China) 2(Gansu Key Lab of Viticulture and Enology,Lanzhou 730070,China) 3(Gansu Research Institute of Light Industry Co.Ltd.,Lanzhou 730070,China)
Abstract: The quality influence of Schizosaccharomyces pombe on dry red wine was studied using ‘Pinot Noir' grape as the raw material. malolactic fermentation was carried out with S. pombe and then sequentially inoculated with commercial Saccharomyces cerevisiae at intervals of 6, 8, 10 and 12 d, taking S. cerevisiae fermentation as the control. The growth dynamics of the two yeast strains were monitored during alcohol fermentation, and the color index, malic acid content as well as aroma compounds were analyzed. Combined with sensory evaluation, the effects of S. pombe and S. cerevisiae sequential fermentation on the quality of ‘Pinot Noir' dry red wine were analyzed. The results showed that there was no significant difference in the biomass of S. pombe and S. cerevisiae in each sequential inoculation fermentation. The chroma value, hue value and total anthocyanin content of the wine samples were not significantly different; the degrading ability of malic acid in wine samples inoculated at an interval of 8 days was significantly higher than that of other wines; the softness index of the wine sample inoculated at an interval of 8 days was not significantly different from the control. Aroma components of wine inoculated with 8 days interval were better than others, among them, ethyl laurate, ethyl caproate, ethyl caprylate, ethyl decanoate, n-pentanol, phenethyl alcohol, and citronellol were increased significantly. Sensory evaluation also indicated that the wines inoculated at an interval of 8 days had good tastes and more complex aroma. In summary, the sequential inoculation of S. pombe and S. cerevisiae at an interval of 8 days could better degrade malic acid in wine and have positive impact on the aroma complexity of dry red wine.
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