食品与发酵工业 >

2020 , Vol. 46 >Issue 21: 62 - 69

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024153

研究报告

戴尔有孢圆酵母对品丽珠和马瑟兰葡萄酒香气物质的影响

  • 宿萌 ,
  • 李蕊蕊 ,
  • 王欢 ,
  • 肖冬光 ,
  • 郭学武 ,
  • 陈叶福
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  • (天津科技大学 生物工程学院,工业发酵微生物教育部重点实验室,天津,300457)
硕士研究生(陈叶福教授为通讯作者,E-mail:yfchen@tust.edu.cn)

收稿日期: 2020-04-06

  修回日期: 2020-05-14

  网络出版日期: 2020-12-11

基金资助

国家自然科学基金资助项目(31671843)

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Effects of Torulaspora delbrueckii on the aroma compounds of Cabernet Franc and Marselan wines

  • SU Meng ,
  • LI Ruirui ,
  • WANG Huan ,
  • XIAO Dongguang ,
  • GUO Xuewu ,
  • CHEN Yefu
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  • (College of Biotechnology, Tianjin University of Science and Technology, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin 300457, China)

Received date: 2020-04-06

  Revised date: 2020-05-14

  Online published: 2020-12-11

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摘要

分别选用酿酒酵母、戴尔有孢圆酵母单独发酵以及两者顺序接种的混合发酵,采用顶空固相微萃取结合气相色谱-质谱联用技术(headspace solid phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)探究戴尔有孢圆酵母对品丽珠和马瑟兰葡萄酒香气的影响。结果表明,戴尔有孢圆酵母单独发酵以及其参与的混合发酵均可降低葡萄酒中滴定酸的含量,且有利于苯乙醇、脂肪酸乙酯(辛酸乙酯、癸酸乙酯和月桂酸乙酯)的合成,增加了葡萄酒的花香和果香。不同葡萄品种酒样中香气物质的种类和质量浓度各不相同,马瑟兰在葡萄酒中的香气更加浓郁,除了能够产生丰富的酯类化合物,还检测出α-紫罗兰酮和β-大马酮,其他萜烯类化合物的含量也有显著提高,使葡萄酒中花香、果香气味更加显著。

关键词： 戴尔有孢圆酵母; 品丽珠; 马瑟兰; 混合发酵; 香气物质

本文引用格式

宿萌 , 李蕊蕊 , 王欢 , 肖冬光 , 郭学武 , 陈叶福 . 戴尔有孢圆酵母对品丽珠和马瑟兰葡萄酒香气物质的影响[J]. 食品与发酵工业, 2020 , 46(21) : 62 -69 . DOI: 10.13995/j.cnki.11-1802/ts.024153

Abstract

To study the effects of Torulaspora delbrueckii on the aroma of Cabernet Franc and Marselan wines, Saccharomyces cerevisiae and T. delbrueckii were used respectively or in sequential combination. The components were analyzed by using solid phase microextraction combined with gas chromatography-mass spectrometry. The results showed that in wines fermented with T. delbrueckii alone or both yeasts, the contents of titratable acids were reduced and the synthesis of phenyl ethanol and fatty acid ethyl esters (ethyl octanoate, ethyl decanoate and ethyl laurate) were elevated, thus greatly increased the floral and fruity aroma of the wines. Different varieties and concentrations of aroma compounds were detected in wines made from different grapes, while most abundant aroma compounds were detected in Marselan wine. Besides rich esters, α-ionone and β-damascenone were detected, and the other terpenoids were also increased obviously, which made the floral and fruity aroma of Marselan wine more significant.

Key words： Torulaspora delbrueckii; Cabernet Franc; Marselan; mixed fermentation; aroma compounds

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