二次发酵降低葡萄酒中双乙酰的含量  

Reduction of diacetyl in wine through secondary fermentation

作　　者：李凭[1] 石婷婷[1] 肖冬光[1] 

机构地区：[1]天津科技大学生物工程学院,工业微生物教育部重点实验室,天津市工业微生物重点实验室,天津300457

出　　处：《中国酿造》2016年第1期115-119,共5页China Brewing

基　　金：天津市科技支撑计划(15ZCZDNC00110)

摘　　要：该文通过在葡萄酒发酵后期添加蔗糖,促使酵母进行二次发酵降低双乙酰的含量。结果表明,二次发酵的最适加糖量为28 g/L,与常规发酵相比,二次发酵后双乙酰含量降低了29.87%;在此基础上,对酵母菌株WY1、WY1-1、WY1-2和WY1-12进行加糖二次发酵试验,测定出4株菌均可降低发酵液中双乙酰的含量,其中菌种WYI-12的发酵液中双乙酰的含量最低,为4.05 mg/L,比常规发酵降低了37.21%,改善了葡萄酒的感官质量。Diacetyl content was reduced through yeast secondary fermentation with sugar addition into wine during post fermentation. The results showed that the diacetyl content reduced by 29.87% at the optimum sugar content 28 g/L during secondary fermentation. On the basis of the optimum sugar content, the secondary fermentation of wine with sugar addition was carried out with yeast strains WYI, WYI-1, WYI-2 and WYI-12. The experiments results indicated that four strains all could reduce the diacetyl content in fermentation liquid. The diacetyl content in strain WYI-12 fermentation liquid was the lowest （4.05 mg/L）, reduced 37.21% compared with the conventional fermentation, which improved sensory quality of wine.

关 键 词：葡萄酒 二次发酵 双乙酰 

分 类 号：Q815[生物学—生物工程]