为得到优良的本土酿酒酵母,对已筛选得到的优良耐性及发酵特性的酵母进行了葡萄酒发酵品质研究。以梅鹿辄为原料,测定其发酵过程及终点的总酸、残糖、酒精度、花色苷、单宁和总酚含量,发酵结束后进行感官评价。对照商业酵母,本土酿酒酵母WJ1发酵液总酸和酒精度含量与商业酵母差异不显著,还原糖、单宁、花色苷、总酚均介于商业酿酒酵母CECA、CEC01及XR发酵液之间;Q12发酵液中还原糖含量略高于商业酿酒酵母发酵液,花色苷含量低且与商业酿酒酵母差异显著,其他指标与商业酿酒酵母发酵液差异不显著。本土酿酒酵母WJ1发酵液具典型果香、但酒香略微不足,酸涩味略重,不柔和,酒体结构一般,但澄清度、色泽、香气优于商业酿酒酵母CECA发酵液。本土酿酒酵母Q12色泽与典型梅鹿辄葡萄酒色泽不符,略失光泽,果香不足,回味较短,酒体寡淡,酒体欠平衡、粗糙,澄清度、香气、滋味和典型性都不及商业酿酒酵母。经过与商业菌株的对比研究得出2株本土酵母Q12、WJ1经过后期驯化有望为我国葡萄酒酿造提供新的本土菌种,同时为本土酿酒酵母多样性研究提供理论依据。
In order to obtain good local Saccharomyces cerevisiae, the wine fermentation quality of selected yeast with good tolerance and fermentation characteristics was studied. The contents of total acid, residual sugar, alcohol, anthocyanin, tannin and total phenol in the fermentation process as well as at the end point of Merlot fermentation were measured, and the sensory evaluation at the end of fermentation was compared with that of the commercial yeast. The results showed that in the fermentation process of Merlot wine, there was no significant difference in the contents of total acid and alcohol between WJ1 and the commercial yeast. The contents of reducing sugar, tannin, anthocyanin and total phenol were all in between of those of CECA, CEC01 and XR. The content of reducing sugar in Q12 fermentation liquor was slightly higher than that in commercial yeast fermentation liquor, while the content of anthocyanin was slightly lower. There was no significant difference between other indexes. WJ1 fermentation liquid of local Saccharomyces cerevisiae had typical fruit fragrance, but the wine fragrance was slightly insufficient. It had a slightly heavy sour and astringent taste, not soft. The structure of this wine was general, but its clarity, color and aroma were better than those of commercial Saccharomyces cerevisiae CECA. The color of local Saccharomyces cerevisiae Q12 fermented wine was not consistent with that of typical Merlot wine, with slight loss of luster, insufficient fruit flavor, short aftertaste, light body, unbalanced and rough body, less clarity, aroma, taste and typicality than those of commercial Saccharomyces cerevisiae. Through the comparative study with commercial strains, we found that two strains of local yeast Q12 and WJ1 were expected to provide new local strains for wine brewing in China after later domestication, and provide theoretical basis for the diversity research of local Saccharomyces cerevisiae.
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