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。
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.
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