食品与发酵工业 >

2026 , Vol. 52 >Issue 10: 156 - 165

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044079

研究报告

本土葡萄汁有孢汉逊酵母对‘托凯’干白葡萄酒品质的影响

  • 李璟 ,
  • 何晓丽 ,
  • 赵雪芳 ,
  • 李敏 ,
  • 米兰 ,
  • 浩楠 ,
  • 彭帅 ,
  • 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(甘肃省特色农产品贮藏与加工重点实验室,甘肃 兰州,730070)
    3(甘肃莫高实业发展股份有限公司,甘肃 武威,733006)
第一作者:硕士研究生(彭帅讲师和王婧教授为共同通信作者,E-mail:pengs@gsau.edu.cn;wangjing@gsau.edu.cn)

收稿日期: 2025-07-30

  修回日期: 2025-10-11

  网络出版日期: 2026-06-15

基金资助

甘肃省农业科技支撑项目(KJZC-2024-7);甘肃省高等学校青年博士支持项目(2024QB-072);甘肃省高等学校产业支撑计划项目(2023CYCZ-53)

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Effect of indigenous Hanseniaspora uvarum strains on the quality of ‘Tocai Friulano’ dry white wines

  • LI Jing ,
  • HE Xiaoli ,
  • ZHAO Xuefang ,
  • LI Min ,
  • MI Lan ,
  • HAO Nan ,
  • PENG Shuai ,
  • WANG Jing
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  • 1(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)
    2(Gansu Provincial Key Laboratory of Storage and Processing of Speciality Agricultural Products, Lanzhou 730070, China)
    3(Gansu Mogao Industrial Development Co.Ltd., Wuwei 733006, China)

Received date: 2025-07-30

  Revised date: 2025-10-11

  Online published: 2026-06-15

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摘要

为探究不同本土葡萄汁有孢汉逊酵母(Hanseniaspora uvarum)菌株对非芳香型白葡萄酒品质的影响,本研究以‘托凯’葡萄为原料,选取3株本土H.uvarum菌株(HU1、HU3、HU4)分别与商业酿酒酵母(Saccharomyces cerevisiae)X16进行顺序发酵,并与单独接种X16的对照组进行对比,监测发酵过程中酵母菌群的动态变化,检测成品酒的理化指标、挥发性化合物,并结合电子鼻、电子舌以及感官评价进行综合评估。结果表明,H.uvarum与酿酒酵母顺序发酵降低了酒样乙醇含量(0.24%~0.31%),并增加了甘油含量(0.3~0.39 g/L)。此外,不同H.uvarum菌株对葡萄酒中的挥发性化合物的种类和浓度产生了不同程度的影响,但均显著增强了发酵酒样的花香、果香及香气复杂性。通过正交偏最小二乘判别分析筛选出6种关键差异挥发性化合物,包括己酸乙酯、癸酸乙酯、乙酸异戊酯、苯乙醇、乙酸乙酯和辛酸乙酯,这些化合物主要富集于处理组。电子鼻和电子舌的分析结果显示,各酒样在气味和味感上存在显著差异。处理组在电子鼻的多个传感器上表现出更强的响应信号,并在电子舌的丰富度和鲜味上反应强烈。感官评价结果也证实处理组酒样在香气和味感等方面表现突出。综上,H.uvarum菌株可显著提升‘托凯’干白葡萄酒的香气特征,对非芳香型白葡萄酒的品质提升具有重要的应用价值。

关键词： 非芳香型白葡萄酒; 非酿酒酵母; 葡萄汁有孢汉逊酵母; 顺序发酵; 挥发性化合物

本文引用格式

李璟 , 何晓丽 , 赵雪芳 , 李敏 , 米兰 , 浩楠 , 彭帅 , 王婧 . 本土葡萄汁有孢汉逊酵母对‘托凯’干白葡萄酒品质的影响[J]. 食品与发酵工业, 2026 , 52(10) : 156 -165 . DOI: 10.13995/j.cnki.11-1802/ts.044079

Abstract

To explore the effects of different indigenous Hanseniaspora uvarum strains on the quality of non-aromatic white wines, ‘Tocai Friulano’ grapes were used as the raw material.Three indigenous H.uvarum strains (HU1, HU3, HU4) were sequentially inoculated with commercial Saccharomyces cerevisiae X16, and the results were compared with a control group fermented with X16 alone.The dynamics of yeast populations during fermentation were monitored, and the physicochemical properties, volatile compounds, electronic nose (e-nose), electronic tongue (e-tongue), and sensory characteristics of the finished wines were comprehensively evaluated.The results showed that sequential fermentation with H.uvarum and S.cerevisiae reduced the alcohol content by 0.24%-0.31% and increased the glycerol content by 0.3-0.39 g/L.Moreover, different H.uvarum strains variably influenced the types and concentrations of volatile compounds, significantly enhancing the floral, fruity, and overall aroma complexity of the wines.Orthogonal partial least squares discriminant analysis identified six key differential volatile compounds, including ethyl hexanoate, ethyl decanoate, isoamyl acetate, 2-phenylethanol, ethyl acetate, and ethyl octanoate, which were predominantly enriched in the treatment groups.E-nose and e-tongue analyses revealed significant differences in the olfactory and taste profiles among the wine samples.The treatment groups exhibited stronger response signals on multiple e-nose sensors and showed heightened sensitivity in richness and umami perception according to the e-tongue.Sensory evaluation further confirmed the superior aroma and taste attributes of the treatment groups.In conclusion, H.uvarum strains significantly enhanced the aroma profile of ‘Tocai Friulano’ dry white wine, demonstrating considerable potential for improving the quality of non-aromatic white wines.

Key words： non-aromatic white wines; non-Saccharomyces yeasts; Hansenaspora uvarum; sequential fermentation; volatile compounds

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