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
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  • 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)

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
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  • 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

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。

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.

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