非酿酒酵母与酿酒酵母同时参与发酵过程,可赋予葡萄酒独特的风味。该研究以昌黎产区赤霞珠葡萄为原料,将东方伊萨酵母(Issatchenkia orientalis)、葡萄汁有孢汉逊酵母(Hanseniaspora uvarum)两种非酿酒酵母与安琪酿酒酵母(Angel Saccharomyces cerevisiae),分别按照3∶1、1∶1、1∶3(体积比,下同)的比例混合接种后进行混菌发酵。结果表明,东方伊萨酵母与安琪酵母以3∶1的比例混合发酵时,挥发性香气成分多达48种,含量比安琪酵母单独发酵酒样增加68.56%;其中品种香气成分4种,发酵香气成分酯类15种、高级醇10种、酸类7种,发酵香气成分含量与安琪酵母单独发酵酒样相比分别增加了18.98%、93.96%和85.96%,占其全部香气成分的14.43％、71.51％和8.17％;酒样中苯乙醇、乙酸乙酯、辛酸乙酯、癸酸乙酯等香气成分的含量得到不同程度的增加,增强了葡萄酒中的花香和果香;经感官评定,该样品评分最高,为89.5。因此,可将东方伊萨酵母与安琪酵母以3∶1的比例混合发酵作为昌黎产区赤霞珠葡萄酒理想的混菌发酵方案。
The use of non-Saccharomyces yeast and Saccharomyces cerevisiae at the same time can give wine unique flavor in fermentation process. In this study, the Cabernet Sauvignon grapes from Changli were used as raw materials, and the mixed fermentation was carried out with the mixed inoculation of non-Saccharomyces cerevisiae strains including Issatchenkia orientalis and Hanseniaspora uvarum, and Angel Saccharomyces cerevisiae in the proportions of 3∶1,1∶1 and 1∶3, respectively. And the results showed that there were 48 volatile aroma components in the mixed fermentation of I. orientalis and Angel S. cerevisiae at the ratio of 3∶1, which was 68.56% higher than that fermented by Angel S. cerevisiae alone, including four varieties of aroma components, 15 fermented aroma components esters, ten higher alcohols and seven acids, the increase rates were 18.98%, 93.96% and 85.96%, respectively, and the three aroma components accounting for 14.43%, 71.51% and 8.17% of all aroma components, respectively. The contents of aroma components such as phenyl ethanol, ethyl acetate, caprylic acid ethyl ester and capric acid ethyl ester in wine samples increased in varying degrees, which enhanced the fragrance of flowers and fruit in wine. According to sensory evaluation, this sample had the highest score of 89.5. Therefore, the mixed fermentation of I. orientalis and Angel yeast at the ratio of 3∶1 could be an ideal method for Cabernet Sauvignon wine in Changli.
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