食品与发酵工业 >

2023 , Vol. 49 >Issue 12: 62 - 69

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033450

研究报告

优选本土Hanseniaspora uvarum在干红葡萄酒酿造中的中试应用研究

  • 刘宇 ,
  • 张军强 ,
  • 何晓丽 ,
  • 藏伟 ,
  • 彭帅 ,
  • 陈学莲 ,
  • 王婧
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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)
    3(甘肃张掖国风葡萄酒业有限责任公司,甘肃 张掖,734000)
    4(甘肃莫高实业发展股份有限公司,甘肃 武威,733006)
硕士研究生(王婧教授为通信作者,E-mail:wangjing@gsau.edu.cn)

收稿日期: 2022-08-26

  修回日期: 2022-09-06

  网络出版日期: 2023-07-13

基金资助

国家重点研发项目(2019YFD1002503);甘肃省重点研发项目(20YF8NA132)

收起

Research on pilot-scale application of optimal indigenous Hanseniaspora uvarum in dry red wine brewing

  • LIU Yu ,
  • ZHANG Junqiang ,
  • HE Xiaoli ,
  • ZANG Wei ,
  • PENG Shuai ,
  • CHEN Xuelian ,
  • WANG Jing
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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)
    3(Gansu Zhangye Guofeng Wine Industry Co.Ltd., Zhangye 734000, China)
    4(Gansu Mogao Industrial Development Co.Ltd., Wuwei 733006, China)

Received date: 2022-08-26

  Revised date: 2022-09-06

  Online published: 2023-07-13

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摘要

葡萄汁有孢汉逊酵母(Hanseniaspora uvarum) BF345是一株具有高产β-葡萄糖苷酶活性且能赋予葡萄酒浓郁果香的本土酵母菌株,可作为葡萄酒酿造过程的增香剂。该试验以BF345制备的活性干粉为发酵菌剂,旨在探讨工业化规模下对干红葡萄酒品质的影响。试验以赤霞珠葡萄为原料,在2 t发酵规模下,将BF345菌剂与酿酒酵母菌剂(FX10)间隔36 h,以顺序接种方式进行中试发酵,并以FX10单独接种发酵作为对照。结果表明,两种方式酿造的葡萄酒其残糖、酒精度、总酸和挥发酸均符合GB 15037—2006《葡萄酒、果酒通用分析方法》对干红葡萄酒的要求。与对照相比,H.uvarum BF345处理组酒精发酵结束时和陈酿5个月时的酒样比对照酒样总花色苷含量分别降低42.75%、39.14%,明度L*分别升高88.08%、103.03%,色度C* ab分别提高29.29%、36.38%。H.uvarum BF345参与发酵能明显提升乙酸异戊酯、乙酸苯乙酯、苯乙醇、α-萜品醇、橙花醇和反式橙花醇等香气化合物含量,使葡萄酒中具有浓郁的果香和花香。此外,感官评价表明,使用H.uvarum BF345菌株与S.cerevisiae顺序接种发酵,可以改善葡萄酒的感官特性。综上,在工业化生产中,使用H.uvarum BF345菌株顺序接种在提升葡萄酒香气和改善品质方面具有较好的应用潜力。

关键词： 葡萄汁有孢汉逊酵母; 中试; 顺序接种; 挥发性化合物; 感官特性

本文引用格式

刘宇 , 张军强 , 何晓丽 , 藏伟 , 彭帅 , 陈学莲 , 王婧 . 优选本土Hanseniaspora uvarum在干红葡萄酒酿造中的中试应用研究[J]. 食品与发酵工业, 2023 , 49(12) : 62 -69 . DOI: 10.13995/j.cnki.11-1802/ts.033450

Abstract

Hanseniaspora uvarum BF345 is an indigenous yeast strain with high yield β-glucosidase activity that can impart a rich fruity aroma to wine, and be used as a flavor enhancer in the winemaking process.In this experiment, the BF345 active dry powder was used as a fermentation agent to explore its impact on the quality of dry red wine on an industrial scale.Cabernet Sauvignon grapes were used as raw materials, BF345 starter culture was fermented sequentially after 36 h of inoculation with Saccharomyces cerevisiae agent (FX10), and FX10 individually inoculated for fermentation was used as a control.The results indicated that the residual sugar, alcohol content, total acid and volatile acid of the wine made meet the requirements of GB 15037—2006 “Wine” for dry red wine.Compared with the control, the total anthocyanin content of H.uvarum BF345 treatment group of BF-SC-0, BF-SC-5 wine samples decreased by 42.75% and 39.14%, increased lightness L* by 88.08% and 103.03%, and increased chroma C* ab by 29.29% and 36.38%, respectively.The H.uvarum BF345 treatment group can significantly improve the aroma content of compounds such as isoamyl acetate, phenylethyl acetate, phenylethanol, α-terpene alcohol, nerol and trans-nerolidol, making the wine have rich fruit and floral fragrance.Furthermore, sensory evaluation suggests that using H.uvarum BF345 strains and S.cerevisiae to sequential fermentation can enhance the sensory properties of wines.In conclusion, in industrial production, using the sequential inoculation of H.uvarum BF345 strains has a good potential for application in improving wine aroma and improving quality.

Key words： Hanseniaspora uvarum; pilot test; sequential inoculation; volatile compound; sensory properties

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