食品与发酵工业 >

2021 , Vol. 47 >Issue 1: 79 - 87

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025161

研究报告

耐热克鲁维酵母和戴尔有孢圆酵母在冰葡萄酒酿造中的应用潜力

  • 王婧 ,
  • 李敏 ,
  • 高娉娉 ,
  • 赵美 ,
  • 杨婕
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  • 1(甘肃农业大学 食品科学与工程学院,甘肃 兰州,730070)
    2(甘肃省葡萄与葡萄酒工程学重点实验室,甘肃 兰州,730070)
博士,副教授(通讯作者,E-mail: wangjing@gsau.edu.cn)。

收稿日期: 2020-07-25

  修回日期: 2020-08-11

  网络出版日期: 2021-02-03

基金资助

国家重点研发计划项目(2019YFD1002500);甘肃省高校教师基本科研能力提升项目(2018A-033)

收起

Application potential of Lachancea thermotolerans and Torulaspora delbrueckii on ice wine fermentation

  • WANG Jing ,
  • LI Min ,
  • GAO Pingping ,
  • ZHAO Mei ,
  • YANG Jie
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  • 1(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)
    2(Gansu Key Lab of Viticulture and Enology, Lanzhou 730070, China)

Received date: 2020-07-25

  Revised date: 2020-08-11

  Online published: 2021-02-03

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摘要

为了研究耐热克鲁维酵母(Lachancea thermotolerans)和戴尔有孢圆酵母(Torulaspora delbrueckii)在冰葡萄酒酿造中的应用潜力,该文对不同来源的3株L.thermotolerans(LT1、LT2、LT3)和3株T.delbrueckii(TD1、TD2、TD3)菌株的嗜杀性及在冰酒生境下的生长动态、耐受性及其发酵特性进行分析。结果表明:供试的L.thermotolerans和T.delbrueckii菌株对冰酒发酵条件均具有良好的适应性;其中菌株LT2和TD2在葡萄糖质量浓度为400~500 g/L、乙醇体积分数为15%、SO2质量浓度为400 mg/L、温度在13~19 ℃的条件下均可保持良好的定殖能力;3株L.thermotolerans和TD2菌株对酿酒酵母1296菌株具有较强的嗜杀性;LT2菌株发酵冰葡萄汁时的乳酸产量最高,为2.195 g/L;LT2和TD2菌株纯种发酵的冰酒乙醇体积分数能达到11%~12%,并且酒样中挥发性酯类、有机酸类物质的总含量比酿酒酵母纯种发酵的酒样显著降低,挥发性萜烯类物质含量显著增加;感官分析表明,TD2菌株纯种发酵的冰葡萄酒有较强花、果香气;LT2菌株能够增强冰葡萄酒的酸度,有助于平衡冰酒的甜腻感,使口感协调。综上所述,LT2和TD2菌株纯种发酵对冰葡萄酒的感官品质有一定的积极影响,L.thermotolerans和T.delbrueckii具有酿造冰葡萄酒的应用潜力。

关键词： 耐热克鲁维酵母; 戴尔有孢圆酵母; 冰葡萄酒; 发酵特征; 挥发性香气

本文引用格式

王婧 , 李敏 , 高娉娉 , 赵美 , 杨婕 . 耐热克鲁维酵母和戴尔有孢圆酵母在冰葡萄酒酿造中的应用潜力[J]. 食品与发酵工业, 2021 , 47(1) : 79 -87 . DOI: 10.13995/j.cnki.11-1802/ts.025161

Abstract

To study the application potential of Lachancea thermotolerans and Torulaspora delbrueckii in ice wine fermentation, growth parameters including killer property, growth dynamics, tolerance, and fermentation properties of three L. thermotolerans strains (LT1, LT2, LT3) and three T. delbrueckii strains (TD1, TD2, TD3) collected from different sources were evaluated. The results showed that all the tested L. thermotolerans and T. delbrueckii strains had good adaptability for ice wine fermentation conditions, and strains LT2 and TD2 revealed good tolerance to 400-500 g/L glucose, 15% alcohol content, 400 mg/L SO2 at 13-19℃. In addition, strain TD2 and the three L. thermotolerans strains showed strong killer activity to sensitive Saccharomyces cerevisiae strain 1296. In the ice wine fermentation, LT2 strain had the highest lactic acid production (2.195 g/L). The alcohol content of ice wine fermented by LT2 and TD2 strains can reach 11%-12% vol, and the total contents of volatile esters and fatty acids in the ice wine were significantly reduced than the wine samples fermented by Saccharomyces cerevisiae, but the content of volatile terpenes were significantly increased. Sensory analysis showed that the LT2 strain enhanced the acidity to balance the sweetness, helping to harmonize the taste of ice wine, while the TD2 strain strengthened the flower and fruit aroma of the ice wine. It was suggested that either LT2 or TD2 inoculated fermentation have certain positive effects on the sensory quality of ice wine, both L. thermotolerans and T. delbrueckii have the potential to brew ice wine.

Key words： Lachancea thermotolerans; Torulaspora delbrueckii; ice wine; fermentation properties; volatile aroma

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