食品与发酵工业 >

2026 , Vol. 52 >Issue 1: 206 - 214

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043825

研究报告

贺兰山东麓本土酿酒酵母对霞多丽葡萄酒品质的影响

  • 李楠 ,
  • 杨自花 ,
  • 王岚
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  • 1(宁夏大学 食品科学与工程学院,宁夏 银川,750021)
    2(宁夏大学 葡萄酒与园艺学院,宁夏 银川,750021)
    3(葡萄与葡萄酒教育部工程研究中心,宁夏 银川,750021)
第一作者:硕士研究生(王岚副教授为通信作者,E-mail:wanglan@nxu.edu.cn)

收稿日期: 2025-07-07

  修回日期: 2025-08-21

  网络出版日期: 2026-01-22

基金资助

宁夏回族自治区重点研发计划项目(2023BCF01027);国家自然科学基金地区科学基金项目(32160552);2024年度自治区青年科技托举人才培养项目(宁科协发组字〔2025〕2号)

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Influence of indigenous Saccharomyces cerevisiae from the eastern foothills of Helan Mountain on the quality of Chardonnay wine

  • LI Nan ,
  • YANG Zihua ,
  • WANG Lan
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  • 1(School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China)
    2(School of Enology and Horticulture, Ningxia University, Yinchuan 750021, China)
    3(Engineering Research Center of Grape and Wine, Ministry of Education, Yinchuan 750021, China)

Received date: 2025-07-07

  Revised date: 2025-08-21

  Online published: 2026-01-22

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摘要

为提升贺兰山东麓葡萄酒风土特色,避免使用商业酵母带来的同质化问题,探究本土酿酒酵母对霞多丽葡萄酒品质的影响,选取了分离自贺兰山东麓葡萄酒产区的4株本土酿酒酵母(YC-E8、QTX-D7、QTX-D17、YQY-E18),并以3株商业酿酒酵母(F33、XR、CEC01)作为对照,酿造霞多丽白葡萄酒,并测定葡萄酒酒样的理化指标和色度色调,进行感官分析和挥发性香气物质检测。结果表明,4株本土酿酒酵母均表现出良好的发酵性能,其中YC-E8、QTX-D17发酵酒样的挥发酸含量高于商业酵母F33与XR,酒样理化指标中的酒精度、总酚和甘油,本土酿酒酵母与商业酿酒酵母无显著差异。在感官分析方面,本土酿酒酵母的感官品质与商业酿酒酵母相似,但QTX-D17菌株发酵酒样的整体香气评分要优于其他菌株。在产香方面,不同本土酿酒酵母展现出独特的产香特征,QTX-D7发酵酒样中的酯类物质含量最高,赋予了葡萄酒果香和花香;QTX-D17表现出优异的酯类合成能力,其发酵酒样中月桂酸乙酯、辛酸乙酯、丁二酸二乙酯等酯类物质含量较高,且香气活度值(odor activity value,OAV)＞1,可作为主要的香气成分,2,4-二叔丁基苯酚、乳酸乙酯、辛酸甲酯等物质是该菌株的特异性香气物质,赋予葡萄酒花香、奶油香和柑橘香;YC-E8发酵酒样中以高含量的乙酸苯乙酯(854.48 μg/L)、苯乙酸乙酯(292.07 μg/L)为标志,赋予了葡萄酒浓郁的蜂蜜气息和花香,OAV＞1,为主要的香气成分。值得注意的是,4株本土酿酒酵母酿造酒样的苯乙醇含量(31 285.36~48 860.99 μg/L)均高于商业酿酒酵母,其中YC-E8酿造的酒样中含量最高,赋予酒样玫瑰花香。综上,该实验中的本土酿酒酵母QTX-D17、YC-E8展现出更优异的产香性能,所酿造的霞多丽葡萄酒香气更加复杂与丰富,为我国贺兰山东麓葡萄酒产区的本土酿酒酵母多样性研究和具有地方风土特色葡萄酒的酿造提供了理论依据。

关键词： 本土酿酒酵母; 霞多丽; 理化指标; 感官分析; 挥发性香气物质

本文引用格式

李楠 , 杨自花 , 王岚 . 贺兰山东麓本土酿酒酵母对霞多丽葡萄酒品质的影响[J]. 食品与发酵工业, 2026 , 52(1) : 206 -214 . DOI: 10.13995/j.cnki.11-1802/ts.043825

Abstract

To enhance the terroir characteristics of the wine from the eastern foothills of Helan Mountain and avoid the homogenization problem caused by the use of commercial yeast, the influence of indigenous Saccharomyces cerevisiae on the quality of Chardonnay wine was explored.In this study, four indigenous yeast strains (YC-E8, QTX-D7, QTX-D17, YQY-E18) and three commercial yeast strains (F33, XR, CEC01) were selected to produce Chardonnay wine.The physicochemical indicators, color parameters, sensory analysis, and volatile aroma compounds of the wine samples were measured.The results showed that four indigenous S.cerevisiae strains exhibited excellent fermentation performance.Notably, the volatile acidity levels in wines fermented by YC-E8 and QTX-D17 exceeded those of commercial strains F33 and XR, while no significant differences were observed in alcohol content, total phenols, or glycerol between indigenous and commercial strains.Sensory evaluation revealed comparable overall quality between indigenous and commercial strains, and QTX-D17 achieved superior aromatic scores.Each strain displayed distinct aromatic profiles.For example, wines produced by QTX-D7 contained the highest ester, which imparted desirable fruity and floral qualities to the wine.QTX-D17 demonstrated exceptional ester synthesis capability and generated elevated levels of key aroma compounds including ethyl laurate (2 521.42 μg/L), ethyl octanoate (22 601.59 μg/L), and diethyl succinate (2 274.93 μg/L) (all OAV>1), complemented by strain-specific compounds (2,4-di-tert-butylphenol, ethyl lactate, and methyl octanoate) that contributed complex floral, creamy, and citrus aromas.Wines fermented by YC-E8 were characterized by high concentrations of phenylethyl acetate (854.48 μg/L) and ethyl phenylacetate (292.07 μg/L), which imparted rich honey and floral character.Remarkably, all indigenous strains produced significantly higher phenylethanol levels (31 285.36-48 860.99 μg/L) than commercial counterparts, with YC-E8 yielding the maximum concentration.In conclusion, the indigenous strains QTX-D17 and YC-E8 demonstrated superior aroma production performance and produced Chardonnay wines with more complex and rich aromas.This study provides a theoretical basis for research on the diversity of indigenous S.cerevisiae from the eastern foothills of Helan Mountains and the brewing of wines with distinctive terroir characteristics.

Key words： indigenous Saccharomyces cerevisiae; Chardonnay; physicochemical indicators; sensory evaluation; volatile aroma compounds

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