食品与发酵工业 >

2022 , Vol. 48 >Issue 15: 55 - 61

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030073

研究报告

混菌发酵、酒泥陈酿结合β-葡聚糖酶对赤霞珠干红葡萄酒有机酸含量的影响

  • 刘晓燕 ,
  • 张小月 ,
  • 阿卜杜喀依尔·阿卜杜艾尼 ,
  • 曲一鸣 ,
  • 闵海东 ,
  • 李学文
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  • 1(新疆农业大学 食品科学与药学学院,新疆 乌鲁木齐,830052)
    2(圣元国际北京营养研究院,北京,101125)
第一作者:硕士研究生(李学文教授为通信作者,E-mail:xjndsp@sina.com)

收稿日期: 2021-11-14

  修回日期: 2021-12-18

  网络出版日期: 2022-09-02

基金资助

新疆维吾尔自治区重点研发项目(2020B01005-1)

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Effects of mixed fermentation, wine lees aging combined with β-glucanase on organic acid content of Cabernet Sauvignon dry red wine

  • LIU Xiaoyan ,
  • ZHANG Xiaoyue ,
  • Abuduokayier·ABUDUOAINI ,
  • QU Yiming ,
  • MIN Haidong ,
  • LI Xuewen
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  • 1(College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052,China)
    2(Shengyuan International Beijing Institute of Nutrition, Beijing 101125,China)

Received date: 2021-11-14

  Revised date: 2021-12-18

  Online published: 2022-09-02

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摘要

新疆产区的葡萄酒因地理位置的优势而风味独特,但是糖高酸低的问题会影响葡萄酒口感结构的平衡,通过混菌发酵与酒泥陈酿结合的方式提高葡萄酒品质的同时可实现对酿酒“废弃物”的合理利用,因此采用高效液相色谱法对混菌发酵后不同酵母酒泥陈酿及加入β-葡聚糖酶处理的赤霞珠干红葡萄酒中7种有机酸含量进行检测分析。结果显示:混菌发酵可提升葡萄酒中酒石酸、丙酮酸、乳酸、乙酸、柠檬酸的含量,而降低琥珀酸的含量;经酿酒酵母酒泥陈酿后,酒石酸、丙酮酸、乳酸、乙酸、柠檬酸、琥珀酸含量增加;混菌酒泥陈酿后,酒石酸、乳酸、琥珀酸上升,丙酮酸、乙酸、柠檬酸下降,混菌发酵总酸含量可增加5.37%~13.02%,酒泥陈酿总酸含量可增加6.62%~12.53%,添加β-葡聚糖酶使葡萄酒有机酸含量增加3.84%~12.63%,综上,酒泥陈酿可以为葡萄酒带来更多的有机酸含量,可为改善新疆地区葡萄酒糖高酸低的问题提供一定的理论基础和技术参考。

关键词： 赤霞珠干红葡萄酒; 混菌发酵; 酒泥陈酿; 有机酸; β-葡聚糖酶

本文引用格式

刘晓燕 , 张小月 , 阿卜杜喀依尔·阿卜杜艾尼 , 曲一鸣 , 闵海东 , 李学文 . 混菌发酵、酒泥陈酿结合β-葡聚糖酶对赤霞珠干红葡萄酒有机酸含量的影响[J]. 食品与发酵工业, 2022 , 48(15) : 55 -61 . DOI: 10.13995/j.cnki.11-1802/ts.030073

Abstract

The wines in Xinjiang producing areas had special flavors due to the unique geographical environment and climate. However, the temperature distinction between day and night in Xinjiang was large, and the wine grapes accumulate high sugar content and low acidity. This problem seriously influenced the balance of wine taste structure. Through the mixed fermentation by Saccharomyces cerevisiae MST and acid-increasing non-Saccharomyces cerevisiae CT10, Saccharomyces cerevisiae F33 and aroma enhancement non-Saccharomyces cerevisiae PL09 combined with wine lees aging, the quality of wine was improved with the rational utilization of wine waste. HPLC was used to analyze the contents of organic acids in Cabernet Sauvignon dry red wine treated with mixed fermentation, wine lees aging and β-glucanase. Results showed that mixed fermentation increased the content of tartaric acid, pyruvic acid, lactic acid, acetic acid, and citric acid, while the content of succinic acid decreased; after aging by Saccharomyces cerevisiae lees, the content of tartaric acid, pyruvic acid, lactic acid, acetic acid, citric acid and succinic acid increased; after aging of mixed fermentation lees, tartaric acid, lactic acid, and succinic acid increased, while pyruvate acid, acetic acid, and citric acid decreased. The total acid content in mixed fermentation increased by 5.37%-13.02%, and the total acid content of lees aging increased by 6.62%-12.53%. The addition of β-glucanase increased the organic acid content of wine by 3.84%-12.63%. In addition, after blending with acid-increasing CT10, the lees aging needed to accelerate the autolysis under the action of β-glucanase, which was beneficial to the retention and production of organic acids. Fermented with PL09, the lees aging could strengthen the metabolic activity of organic acid production and increased its content, which was more effective than the former. After aging of Saccharomyces cerevisiae lees, the total amount of organic acid increased, and the difference between lees aging and mixed fermentation lees aging decreased, indicating that lees aging could promote the production of organic acids in wine, resulting in increased acidity. In summary, the lees aging could bring more organic acid to the Cabernet Sauvignon dry red wine in Xinjiang production area, and the effect was more significant after adding β-glucanase, which could be used to improve the high sugar and low acid problem of the Xinjiang wine.

Key words： Cabernet Sauvignon dry red wine; mixed bacteria fermentation; lees ageing; organic acids; β-glucanase

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