Food and Fermentation Industries >

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

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

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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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

Cite this article

LIU Yu , ZHANG Junqiang , HE Xiaoli , ZANG Wei , PENG Shuai , CHEN Xuelian , WANG Jing . Research on pilot-scale application of optimal indigenous Hanseniaspora uvarum in dry red wine brewing[J]. Food and Fermentation Industries, 2023 , 49(12) : 62 -69 . DOI: 10.13995/j.cnki.11-1802/ts.033450

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