食品与发酵工业 >

2020 , Vol. 46 >Issue 14: 19 - 27

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.023928

研究报告

冷浸渍开始阶段接种戴尔有孢圆酵母(Torulaspora delbrueckii)对葡萄酒中挥发性成分和生物胺含量的影响

  • 张博钦 ,
  • 尤雅 ,
  • 成池芳 ,
  • 段长青 ,
  • 燕国梁
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  • 1(中国农业大学 食品科学与营养工程学院,葡萄与葡萄酒研发中心,北京,100083)
    2(农业农村部葡萄酒加工重点实验室,北京,100083)
    3(新疆中信国安葡萄酒业有限公司,新疆 昌吉,832200)
博士研究生(燕国梁副教授为通信作者,E-mail:glyan@cau.edu.cn)

收稿日期: 2020-03-11

  网络出版日期: 2020-08-17

基金资助

现代农业产业技术体系建设专项(CARS-29);新疆十三五重大专项“新疆特色酒庄葡萄酒酿造技术集成与产品开发”(2017A01001-3)

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Effects of inoculating Torulaspora delbrueckii at the stage of cold maceration on the content of volatile compounds and biogenic amines in wine

  • ZHANG Boqin ,
  • YOU Ya ,
  • CHENG Chifang ,
  • DUAN Changqing ,
  • YAN Guoliang
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  • 1(Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)
    2(Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China)
    3(Xinjiang CITIC Guoan Wine Company Limited, Changji 832200, China)

Received date: 2020-03-11

  Online published: 2020-08-17

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摘要

为了提高干红葡萄酒的香气和安全品质,该研究在赤霞珠葡萄冷浸渍开始阶段接种不同浓度(0,1×106,1×107CFU/mL)的戴尔有孢圆酵母CVE-Td3(Torulaspora delbrueckii),并在冷浸渍结束后接种1×106CFU/mL的酿酒酵母(Saccharomyces cerevisiae EC1118)。通过顶空固相微萃取结合气相色谱-质谱联用技术(headspace solid phase microextraction combined with gas chromatography-mass spectrometry,HS-SPME-GC-MS)和高效液相色谱技术(high-performance liquid chromatography,HPLC)探究该酿造工艺对冷浸渍、酒精发酵和苹乳发酵后各实验组中挥发性香气成分和生物胺含量的影响。结果表明,接种1×107CFU/mL的CVE-Td3酵母能够显著增加葡萄酒中丁酸乙酯、辛酸乙酯、癸酸乙酯、乙酸异戊酯和苯乙醇的含量,与对照组(酿酒酵母单独发酵)相比分别提升了53.09%、17.66%、75.16%、28.75%和39.65%,增加葡萄酒中花香和果香的浓郁程度。同时显著降低了葡萄酒中组胺、腐胺、尸胺、精胺和苯乙胺的含量,分别下降了24.95%、68.42%、25.86%、40.98%和15.94%。该研究结果为生产优质安全的葡萄酒提供了实践指导。

关键词： 冷浸渍; 戴尔有孢圆酵母; 葡萄酒; 生物胺; 香气成分

本文引用格式

张博钦 , 尤雅 , 成池芳 , 段长青 , 燕国梁 . 冷浸渍开始阶段接种戴尔有孢圆酵母(Torulaspora delbrueckii)对葡萄酒中挥发性成分和生物胺含量的影响[J]. 食品与发酵工业, 2020 , 46(14) : 19 -27 . DOI: 10.13995/j.cnki.11-1802/ts.023928

Abstract

In order to improve the aroma and safety quality of dry red wines, we inoculated different levels (0,1×106,1×107 CFU/mL) of Torulaspora delbrueckii CVE-Td3 at the beginning stage of cold maceration of Cabernet Sauvignon grapes, and inoculated 1×106 CFU/mL Saccharomyces cerevisiae EC1118 at the end of cold maceration to complete fermentation. The contents of volatile aroma compounds and biogenic amines in trails after cold maceration, alcoholic fermentation and malolactic fermentation were analyzed by headspace solid phase microextraction combined with gas chromatography-mass spectrometry and high-performance liquid chromatography. The results showed that the inoculation of 1×107 CFU/mL of CVE-Td3 significantly increased the content of ethyl butanoate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, isoamyl acetate and phenylethyl alcohol, when compared to that of the control (Saccharomyces cerevisiae fermentation), with an increase of 274.96%, 21.43%, 47.37%, 34.37%, 35.10% and 46.18%, respectively, which could increase floral and fruity intensity of the wine. At the same time, it also significantly reduced the content of histamine, putrescine, cadaverine, spermine and phenylethylamine, with a decrease of 26.23%, 68.42%, 25.86%, 40.98%, 15.94%, respectively. This study provides practical guidance for producing high-quality and safety wines.

Key words： cold maceration; Torulaspora delbrueckii; wine; volatile compounds; biogenic amines

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