食品与发酵工业 >

2025 , Vol. 51 >Issue 12: 215 - 225

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039966

研究报告

本土非酿酒酵母对混合发酵威代尔冰酒风味及品质影响的比较分析

  • 易子程 ,
  • 常腾文 ,
  • 司慧宁 ,
  • 陈翔 ,
  • 闫玥 ,
  • 开建荣 ,
  • 彭帮柱 ,
  • 葛谦
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  • 1(宁夏农产品质量标准与检测技术研究所,宁夏 银川,750002)
    2(华中农业大学 食品科学技术学院,湖北 武汉,430000)
    3(银川市林业(园林)有害生物检疫检验站,宁夏 银川,750021)
第一作者:硕士研究生(葛谦副研究员为通信作者,E-mail:278842005@qq.com)

收稿日期: 2024-05-22

  修回日期: 2024-08-05

  网络出版日期: 2025-07-11

基金资助

宁夏回族自治区重点研发计划项目(2023BCF01025);自治区农业高质量发展和生态保护科技创新示范课题(NGSB-2021-5-04);宁夏农林科学院先导资金项目(NKYJ-23-02)

收起

Comparative analysis of impact of local non-Saccharomyces yeasts on flavor and quality of mixed-fermented Vidal ice wine

  • YI Zicheng ,
  • CHANG Tengwen ,
  • SI Huining ,
  • CHEN Xiang ,
  • YAN Yue ,
  • KAI Jianrong ,
  • PENG Bangzhu ,
  • GE Qian
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  • 1(Institute of Agricultural Product Quality Standards and Testing Technology, Yinchuan 750002, China)
    2(College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430000, China)
    3(Yinchuan City Forestry (Landscape) Harmful Organism Quarantine and Inspection Station, Yinchuan 750021, China)

Received date: 2024-05-22

  Revised date: 2024-08-05

  Online published: 2025-07-11

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摘要

为研究本土不同非酿酒酵母与酿酒酵母混合发酵对贺兰山东麓威代尔冰葡萄酒风味品质的影响,该试验选用仙人掌有孢汉逊酵母(HO52)、葡萄汁有孢汉逊酵母(HU181)和费比恩塞伯林德纳氏酵母(CF20)等9株自筛的本土非酿酒酵母,分别与酿酒酵母按照1∶1接种比例混合发酵,并以酿酒酵母单一发酵为对照。结果显示,与对照组相比,大部分混合发酵处理均能有效控制冰酒中有机酸浓度,提升多酚含量,增强香气复杂性。其中,相较于其他非酿酒酵母,仙人掌有孢汉逊酵母(HO52)能较好地提升冰酒中酚类化合物的含量,如3-羟基肉桂酸、槲皮素及龙胆酸的浓度均有显著增加。进一步分析发现,该酵母混菌发酵的酒样在香气成分方面具有独特性,其中高级醇、酯类及萜烯类物质的含量较其他非酿酒酵母发酵酒样分别增加了68.4%、56.1%和34.2%。感官品评结果显示,仙人掌有孢汉逊酵母(HO52)混菌所酿冰酒中热带水果、花香和甜味尤为丰富,这一特性与己酸乙酯、月桂酸乙酯、异戊醇和β-大马士酮等香气物质的含量增加密切相关。总体而言,仙人掌有孢汉逊酵母(HO52)不仅能赋予冰酒浓郁而纯正的香气特征,较好地保留威代尔冰葡萄酒的特征风味,也增强了香气的复杂性和层次感,有效提升了冰酒的感官品质。

关键词： 非酿酒酵母; 混菌发酵; 威代尔冰酒; 风味品质; 香气

本文引用格式

易子程 , 常腾文 , 司慧宁 , 陈翔 , 闫玥 , 开建荣 , 彭帮柱 , 葛谦 . 本土非酿酒酵母对混合发酵威代尔冰酒风味及品质影响的比较分析[J]. 食品与发酵工业, 2025 , 51(12) : 215 -225 . DOI: 10.13995/j.cnki.11-1802/ts.039966

Abstract

To investigate the impact of mixed fermentation with different local non-Saccharomyces yeasts and Saccharomyces yeasts on the flavor quality of Vidal ice wine from the eastern foothills of Helan Mountain, this study selected nine strains of local non-Saccharomyces yeasts, including Hanseniaspora opuntiae (HO52), Hanseniaspora uvarum (HU181), and Cyberlindnera fabianii (CF20).These were mixed with Saccharomyces yeasts in a 1∶1 inoculation ratio for fermentation, with Saccharomyces yeasts-only fermentation serving as the control.The results indicated that compared to the control group, most mixed fermentation treatments effectively controlled the concentration of organic acids in the ice wine, enhanced the polyphenol content, and increased aromatic complexity.Among the non-Saccharomyces yeasts, Hanseniaspora opuntiae (HO52) notably improved the content of phenolic compounds in the ice wine, such as significantly higher concentrations of 3-hydroxycinnamic acid, quercetin, and 2,5-dihydroxybenzoic acid.Further analysis revealed that the wine samples fermented with this yeast mixture were unique in their aromatic components, with increases of 68.4% in higher alcohols, 56.1% in esters, and 34.2% in terpenes compared to other non-Saccharomyces yeasts fermentations.Sensory evaluation showed that the ice wine brewed with Hanseniaspora opuntiae (HO52) was rich in tropical fruits, floral notes, and sweetness.This characteristic correlates closely with increased concentrations of ethyl caproate, ethyl laurate, 3-methyl-1-butanol, and β-damascenone.Overall, Hanseniaspora opuntiae (HO52) not only imparts a rich and authentic aroma to the ice wine but also retains the characteristic flavor of Vidal ice wine, enhancing the complexity and layering of aromas and effectively improving the sensory quality of the ice wine.

Key words： non-Saccharomyces yeast; mixed fermentation; Vidal ice wine; flavour quality; aroma

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