冰葡萄酿酒酵母的筛选  

Wine Yeasts Screening for Icewine-making

作　　者：裴广仁[1] 李记明[1,2] 赵玉平[1] 李运 张卫强 

机构地区：[1]烟台大学食品科学与工程研究所 [2]张裕集团公司技术中心,山东烟台264001 [3]辽宁张裕冰酒酒庄,辽宁桓仁117205

出　　处：《食品与发酵工业》2010年第6期98-102,共5页Food and Fermentation Industries

基　　金：烟台市科技局项目(2007131)

摘　　要：对9种商业葡萄酒酵母的冰酒发酵性能,以及冰酒的理化指标、风味成分和感官质量进行了综合评价。结果显示:在所研究的9株酵母菌中,最适合酿造冰酒的酵母为WY3,其次是WY4,WY1。3种酵母发酵的冰酒的理化指标均达到或高于国际标准,酿造的冰酒各具特色:WY1发酵的冰酒总酯含量最高,酯香浓郁持久;WY3发酵的冰酒乙酸苯乙酯含量最高,具冰酒花果香、蜜香等典型风格;WY4发酵的冰酒高级醇的含量高,醇香较浓。This study conducted comparison for nine commercial wine yeast strains during icewine-making. The performances of yeasts during icewine-making, physicochemical index, flavor compounds and sensory quality of 9 icewines were evaluated. The result showed that the best yeast for icewine-making was WY3, with WY4 and WY1 ranked the second. Physicochemical indexes of three icewines fermented from WY1, WY2 and WY3 reached international standard. Each icewines had distinctive characteristics. The group fermented from WY1 had strong persistent ester aroma because of its highest ester content. Icewine fermented from WY3 contained the highest phenylethyl acetate content, and showed typical icewine style. Icewine fermented from WY3＇s high ethanol content allowed dense ethanol aroma.

关 键 词：酵母 冰葡萄酒酿造 理化分析 风味指标 感官质量 

分 类 号：TS262.6[轻工技术与工程—发酵工程]