食品与发酵工业 >

2019 , Vol. 45 >Issue 18: 144 - 154

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.020961

生产与科研应用

耐热克鲁维酵母与酿酒酵母顺序接种发酵对霞多丽干白葡萄酒感官品质的影响

  • 杨婕 ,
  • 王玉华 ,
  • 米兰 ,
  • 李爱霞 ,
  • 王婧
展开
  • 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
硕士研究生(王婧副教授为通讯作者)。

网络出版日期: 2019-11-06

基金资助

甘肃省高校教师基本科研能力提升项目(2018A-033);甘肃省商务厅2017年葡萄酒产业发展项目(2017-1-09)

收起

Effects of sequential fermentation of Lachancea thermotolerans and Saccharomyces cerevisiae on the quality of Chardonnay dry white wine

  • YANG Jie ,
  • WANG Yuhua ,
  • MI Lan ,
  • LI Aixia ,
  • WANG Jing
Expand
  • Gansu Key Lab of Viticulture and Enology, Research and Development Center of Wine Industry, Gansu Province, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China

Online published: 2019-11-06

Fold

摘要

为研究耐热克鲁维酵母(Lachancea thermotolerans)在干白葡萄酒中的增酸及增香作用,以霞多丽葡萄为原料,将3株不同的L.thermotolerans菌株分别与酿酒酵母(Saccharomyces cerevisiae)间隔4 d顺序接种发酵为处理组,S.cerevisiae纯种发酵为对照组,对发酵过程中酵母生长动态、酒样主要理化指标、香气成分及感官品质进行分析。结果表明,处理组11 d完成乙醇发酵,3株L.thermotolerans菌株在接种第4天生物量均达到107 CFU/mL,并于第8~9天完全消亡;处理组pH值和挥发酸含量均显著低于对照,L-乳酸的生成量比对照显著增加1.41~2.42 g/L;顺序发酵酒样中香气成分种类及含量差异显著,与对照组相比,处理组中醛酮萜烯类化合物和辛酸乙酯、癸酸乙酯、月桂酸乙酯等脂肪酸乙酯的含量显著增加;感官分析表明处理组较对照酸度增高,果香味和复杂性香气浓郁。该试验结果可为干白葡萄酒的增酸工艺及品质的提升提供数据支撑和理论参考。

关键词： 耐热克鲁维酵母; 顺序接种; 霞多丽干白葡萄酒; 挥发性香气物质

本文引用格式

杨婕 , 王玉华 , 米兰 , 李爱霞 , 王婧 . 耐热克鲁维酵母与酿酒酵母顺序接种发酵对霞多丽干白葡萄酒感官品质的影响[J]. 食品与发酵工业, 2019 , 45(18) : 144 -154 . DOI: 10.13995/j.cnki.11-1802/ts.020961

Abstract

The effects of Laschancea thermotolerans on enhancing the acidity and aroma of Chardonnay dry white wine were studied. Sequential inoculation of one of the three different strains of L. thermotolerans with Saccharomyces cerevisiae at 4 d interval was conducted. Yeast growth was monitored during fermentation and the main physicochemical indexes, aroma components and sensory quality of the wine were analyzed. The results showed that alcohol fermentation completed on the 11th day in experimental groups and the population of all three strains of L. thermotolerans reached 107 CFU/mL on the 4th day and died completely on the 8th to 9th day. The pH value and the contents of volatile acids of the experimental groups were significantly lower than that of the control while the amount of L-lactic acid produced significantly increased by 1.41-2.42 g/L. The composition and contents of aroma components were significantly different among experimental groups, and the contents of aldehydes, ketones, terpenoids and fatty acid ethyl esters (e.g. ethyl octanoate, ethyl decanoate and ethyl laurate) increased significantly compared against the control. Sensory analysis showed that the treated wine samples had higher acidity, rich fruity flavor and complex aroma. The results provide data support and theoretical reference for acid enhancement technology and quality improvement of dry white wine.

Key words： Lachancea thermotolerans; sequential inoculation; Chardonnay dry white wine; volatile aroma components

参考文献

[1] BENITO , CALDERN F, PALOMERO F, et al. Quality and composition of Airén wines fermented by sequential inoculation of Lachancea thermotolerans and Saccharomyces cerevisiae[J]. Food Technology and Biotechnology, 2016, 54(2): 135-144.
[2] CIANI M, PICCIOTTI G. The growth kinetics and fermentation be-haviour of some non-Saccharomyces yeasts associated with wine-mak-ing[J]. Biotechnology Letters, 2011, 17(11): 1 247-1 250.
[3] COMITINI F, GOBBI M, DOMIZIO P, et al. Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae[J]. Food microbiology, 2011, 28(5): 873-882.
[4] GOBBI M, COMITINI F, DOMIZIO P, et al. Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: A strategy to enhance acidity and improve the overall quality of wine[J]. Food Microbiology, 2013, 33(2): 271-281.
[5] BENITO , CALDERN F, BENITO S, et al. Combine use of selected Schizosaccharomyces pombe and Lachancea thermotolerans yeast strains as an alternative to the traditional malolactic fermentation in red wine production[J]. Molecules, 2015, 20(6): 9 510-9 523.
[6] DEL-FRESON J M, MORATA A, LOIRA I, et al. Use of non-Saccharomyces in single-culture, mixed and sequential fermentation to improve red wine quality[J]. European Food Research and Technology, 2017, 243(12): 2 175-2 185.
[7] BENITO S. The impacts of Lachancea thermotolerans yeast strains on winemaking[J]. Applied Microbiology and Biotechnology, 2018, 102(6):6 775-6 790.
[8] BUGLASS A J, LEE S H. Sequential analysis of malic acid and both enantiomers of lactic acid in wine using a high-performance liquid chromatographic column-switching procedure[J]. Journal of Chromatographic Science, 2001, 39(11): 453-458.
[9] PREZ-RUIZ T, MART NEZ-LOZANO C, TOMS V, et al. High-performance liquid chromatographic separation and quantification of citric, lactic, malic, oxalic and tartaric acids using a post-column photochemical reaction and chemiluminescence detection[J]. Journal of Chromatography A, 2004, 1 026(1-2): 57-64.
[10] 鲁榕榕, 马腾臻,张波,等. 不同澄清剂对起泡葡萄酒原酒的澄清作用及对香气品质的影响[J]. 食品科学, 2018, 39(12): 146-153.
[11] FERRARI G, LABLANQUIE O, CANTAGREL R, et al. Determination of key odorant compounds in freshly distilled cognac using GC-O,GC-MS, and sensory evaluation[J]. Journal of Agricultural and Food Chemistry, 2004, 52(18): 5 670-5 676.
[12] 陶永胜, 彭传涛. 中国霞多丽干白葡萄酒香气特征与成分关联分析[J]. 农业机械学报, 2012, 43(3): 130-139.
[13] RAPP A, MANDERY H. Wine aroma[J]. Experientia, 1986, 42(8): 873-884.
[14] TAILLANDIER P, LAI QP, JULIEN-ORTIZ A, et al. Interactions between Torulaspora delbrueckii and Saccharomyces cerevisiae in wine fermentation: Influence of inoculation and nitrogen content[J]. World Journal of Microbiology and Biotechnology, 2014, 30(7): 1 959-1 967.
[15] CAMARA J S, ALVESl M A, MARQUES J C. Classification of Boal,Malvazia,Sercial and Verdelho wines based on terpenoid patterns[J]. Food Chemistry, 2007, 101(2): 475-484.
[16] EDWARDS C G, BEELMAN R B, BARTLEY C E,et al. Production of decanoic acid and other volatile compounds and the growth of yeast and malolactic bacteria during vinification[J]. American Journal of Enology and Viticulture, 1990, 41(1):48-56.
[17] 张明霞, 吴玉文,段长青. 葡萄与葡萄酒香气物质研究进展[J]. 中国农业科学, 2008, 41(7): 2 098-2 104.
[18] 卜潇, 薛雪,程静,等. 葡萄酒中植物乳杆菌苹果酸-乳酸发酵潜能评价[J]. 中国农业科学, 2017, 50(5): 959-968.
[19] NOGUEROL-PATO R, GONZLEZ-BARREIRO C, CANCHO-GRANDE B, et al. Aroma potential of Brancellao grapes from different cluster positions[J]. Food Chemistry, 2012, 132(1): 112-124.
[20] LOURDES MOYANO, LUIS ZEA, JUAN MORENO, et al. Analytical study of aromatic series in sherry wines subjected to biological aging[J]. Journal of Agricultural and Food Chemistry, 2002, 50(25): 7 356-7 361.
[21] 王倩倩, 覃杰,马得草,等. 优选发酵毕赤酵母与酿酒酵母混合发酵增香酿造爱格丽干白葡萄酒[J]. 中国农业科学, 2018,51(11): 2 178-2 192.
[22] 王沙沙, 陈红梅,董喆,等. 不同工艺对‘关口’葡萄干白葡萄酒品质的影响[J]. 食品科学, 2017, 38(21): 138-145.
[23] 陶永胜, 刘吉彬,兰圆圆,等. 人工贵腐葡萄酒香气的仪器分析与感官评价[J]. 农业机械学报, 2016, 47(2): 270-279;315.
[24] 迟明, 刘美迎,宁鹏飞,等. 避雨栽培对酿酒葡萄果实品质和香气物质的影响[J]. 食品科学, 2016, 37(7): 27-32.
[25] DU PLSEEIS H, DU TOIT M, HOFF J, et al. Characterisation of non-Saccharomyces yeasts using different methodologies and evaluation of their compatibility with malolactic fermentation[J]. South African Journal of Enology and Viticulture, 2017, 38: 46-63.
[26] KAPSOPPULOU K, KAPAKLIS A, SPYROPOULOS H. Growth and fermentation characteristics of a strain of the wine yeast Kluyveromyces thermotolerans isolated in Greece[J]. World Journal of Microbiology & Biotrchnology, 2005, 21(8-9): 1 599-1 602.
[27] KAPSONPOULOU K, MOURTZINI A, ANTHOULAS M, et al. Biological acidifcation during grape must fermentation using mixed cultures of Kluyveromyces thermotolerans and Saccharomyces cerevisiae[J]. World J Microbiol Biotechnol, 2007, 23(5): 735-739.
[28] ESCRIBANO R, GONZLEZ-ARENZANA L, PORTU J, et al. Wine aromatic compound production and fermentative behavior within different non-Saccharomyces species and clones[J]. Journal of Applied Microbiology, 2018, 124(6): 1 521-1 531.
[29] HRANILOVIC A, BELY M, MASNEUF-POMAREDE I, et al. The evolution of Lachancea thermotolerans is driven by geographical determination, anthropisation and flux between different ecosystems[J]. PLOS One, 2017, 12(9): e0184 652.
[30] GIL M, CABELLOS J M, AEEOYO T, et al. Characterization of the volatile fraction of young wines from the denomination of origin“Vinos de Madrid”(Spain)[J]. Analytical Chemica Acta, 2006, 563(1-2): 145-153.
[31] BONCIANI T, SOLIERI L, DE VERO L, et al. Improved wine yeasts by direct mating and selection under stressful fermentative conditions[J]. European Food Research and Technology, 2016, 242(6):899-910.
[32] CHEN K, ESCOTT C, LOIRA I, et al. Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines[J]. Food Microbiol, 2018, 69:51-63.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司