活性干酵母单菌发酵易引起葡萄酒的同质化,酿酒酵母(Saccharomyces cerevisiae)与非酿酒酵母混菌发酵对葡萄酒风味有不同影响。该研究旨在探讨分离自玫瑰香葡萄自然发酵过程中的野生S. cerevisiae HBKS-Y1与葡萄汁有孢汉逊酵母(Hanseniaspora uvarum) HBKS-Y3的混菌发酵过程及其对玫瑰香葡萄酒香气的影响。以活性干酵母FX10、HBKS-Y1和HBKS-Y3单菌发酵为对照,对HBKS-Y1和HBKS-Y3混菌发酵过程酵母细胞生长、糖耗、酒样理化指标和香气成分及感官评价进行分析。结果表明,HBKS-Y1和HBKS-Y3均能单独完成发酵,混菌发酵时两菌间存在交互作用,使HBKS-Y1高级醇产量降低,同时抑制了HBKS-Y3的产酯和产酸能力,更重要的是两者混菌发酵提高了玫瑰香葡萄酒典型特征香气成分的含量。此外,感官评定混菌发酵酒样的总接受度与商用酿酒酵母FX10相当,但花香和玫瑰香得分最高。说明HBKS-Y1和HBKS-Y3混菌发酵对于突出玫瑰香葡萄酒的品种特色有积极作用。
Fermentation with pure active dry yeast easily causes homogenization of the wine. Controlled fermentation with selected non-Saccharomyces yeast and S. cerevisiae can highlight the varietal and regional characteristics of the wine. The objective of this study is to evaluate the effects of the co-fermentation using indigenous S. cerevisiae HBKS-Y1 and H. uvarum HBKS-Y3, which were isolated from Muscat grape spontaneous fermentation, on the fermentation process and aroma of Muscat wine. Four types of fermentations were performed, pure fermentation was inoculated with only one strain (active dry yeast FX10, HBKS-Y1 or HBKS-Y3), and mixed fermentation was simultaneously inoculated with HBKS-Y1 and HBKS-Y3. All the fermentations were performed in sterilized Muscat grape juice. During fermentation, the samples were taken for composition analyses and yeast population calculation. The population of S. cerevisiae and H. uvarum were calculated with yeast extract peptone dextrose medium (YPD) and lysine agar plate, respectively. The volatile components of the four wine samples were measured by GC-MS, and sensory analysis of the wine was conducted by 10 special panelists. The results indicated that wild yeast HBKS-Y1 and HBKS-Y3 could complete the fermentation independently, and there was interaction between HBKS-Y1 and HBKS-Y3 in the mixed fermentation process, which reduced the amount of higher alcohols from HBKS-Y1 fermentation and inhibited the production of esters and acids by HBKS-Y3. More importantly, the mixed fermentation increased the content of 2-phenylethanol, terpene and monoterpene alcohols, which are typical aroma components of Muscat wine. According to sensory evaluation, the total acceptability of mixed fermented wine was similar to that fermented by FX10, while the score of flower fragrance and rose fragrance were both the highest. Mixed fermentation of wild yeast HBKS-Y1 and HBKS-Y3 revealed positive effect in highlighting the varietal characteristics of Muscat wine.
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