食品与发酵工业 >

2026 , Vol. 52 >Issue 12: 52 - 60

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044517

精准发酵

添加富含谷胱甘肽酵母衍生物对混菌发酵赤霞珠葡萄酒品质及风味的影响

  • 谭建霞 ,
  • 黄韬睿 ,
  • 谢李明 ,
  • 喻康杰 ,
  • 王越 ,
  • 廖睿 ,
  • 李聪 ,
  • 李丝语 ,
  • 马懿
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  • 1(四川轻化工大学 食品与酿酒工程学院,四川 宜宾,644000)
    2(四川省酿酒专用粮工程技术研究中心,四川 宜宾,644000)
    3(四川旅游学院 烹饪与食品科学工程学院,四川 成都,610100)
    4(西北农林科技大学 农学院,陕西 杨凌,712100)
第一作者:硕士研究生(马懿教授为通信作者,E-mail:zhangyer2008@suse.edu.cn)

收稿日期: 2025-09-16

  修回日期: 2025-11-07

  网络出版日期: 2026-07-17

基金资助

宜宾市农业科技项目(2024NYTD022);四川轻化工大学研究生创新基金资助项目(Y2024202)

收起

Effects of glutathione-enriched inactive dry yeast on quality and flavor of mixed-culture fermented Cabernet Sauvignon wines

  • TAN Jianxia ,
  • HUANG Taorui ,
  • XIE Liming ,
  • YU Kangjie ,
  • WANG Yue ,
  • LIAO Rui ,
  • LI Cong ,
  • LI Siyu ,
  • MA Yi
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  • 1(School of Food and Liquor Engineering, Sichuan University of Science and Engineering, Yibin 644000, China)
    2(Sichuan Engineering Technology Research Center for Liquor-Making Grains, Yibin 644000, China)
    3(School of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China)
    4(College of Agronomy, Northwest A&F University, Yangling 712100, China)

Received date: 2025-09-16

  Revised date: 2025-11-07

  Online published: 2026-07-17

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摘要

为探究富含谷胱甘肽酵母衍生物(glutathione-enriched inactive dry yeast,g-IDY)对混菌发酵赤霞珠葡萄酒品质的影响,该研究在发酵前分别添加0、20、40、60、100 mg/L g-IDY,对所有酒样进行理化指标、抗氧化能力、酚类和有机酸组成以及挥发性风味物质的分析。采用高效液相色谱法、顶空固相微萃取-气相色谱-质谱联用技术(headspace solid-phase microextraction,HS-SPME-GC-MS)、电子鼻技术和模糊数学模型进行综合评价。结果表明,添加60 mg/L g-IDY可显著提高葡萄酒中谷胱甘肽(glutathione,GSH)、总多酚、总黄酮和花色苷含量,增强抗氧化能力并改善红色调稳定性;同时促进苹果酸降解和乳酸生成,降低乙酸和乙酸乙酯含量,提升2,3-丁二醇和苯乙醇含量至66.24 μg/L和986.64 μg/L(P<0.05)。电子鼻与感官评价结果一致显示,添加60 mg/L g-IDY的葡萄酒在芳香族和甾醇化合物上响应值最强、香气平衡度最佳,综合感官得分最高(84.5)。综上,g-IDY能有效改善混菌发酵赤霞珠葡萄酒的抗氧化性能、色泽稳定性和感官品质,为果酒酿造工艺优化及g-IDY应用提供理论依据和技术参考。

关键词： 富含谷胱甘肽酵母衍生物; 赤霞珠葡萄酒; 混菌发酵; 抗氧化特性; 感官评价

本文引用格式

谭建霞 , 黄韬睿 , 谢李明 , 喻康杰 , 王越 , 廖睿 , 李聪 , 李丝语 , 马懿 . 添加富含谷胱甘肽酵母衍生物对混菌发酵赤霞珠葡萄酒品质及风味的影响[J]. 食品与发酵工业, 2026 , 52(12) : 52 -60 . DOI: 10.13995/j.cnki.11-1802/ts.044517

Abstract

To explore the impact of glutathione-enriched inactive dry yeast (g-IDY) on the quality of mixed-culture fermented Cabernet Sauvignon wine, g-IDY was added at 0, 20, 40, 60, and 100 mg/L before alcoholic fermentation.Physicochemical properties, antioxidant activity, phenolic and organic acid profiles, and volatile compounds were analyzed using high-performance liquid chromatography, headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), electronic nose analysis, and fuzzy sensory evaluation.The addition of 60 mg/L g-IDY significantly increased glutathione, total polyphenols, flavonoids, and anthocyanins, which enhanced antioxidant capacity and improved red color stability.It also accelerated malic acid degradation, promoted lactic acid formation, and decreased acetic acid and ethyl acetate levels, while increasing 2,3-butanediol and phenylethanol contents to 66.24 μg/L and 986.64 μg/L, respectively (P<0.05).Electronic nose and sensory analysis both showed that wines with 60 mg/L g-IDY exhibited the strongest responses to aromatic and steroidal compounds and achieved the highest sensory balance and overall score (84.5).These findings demonstrated that g-IDY improved the antioxidant performance, color stability, and sensory quality of mixed-culture fermented Cabernet Sauvignon wine.The results provide technical guidance for optimizing fruit wine fermentation and support the broader application of g-IDY in enology.

Key words： glutathione-enriched inactive dry yeast; Cabernet Sauvignon wine; mixed-fermentation; antioxidant properties; sensory evaluation

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