3种方法去除葡萄酒中酒香酵母污染效果对比分析  

Contrast of three methods to remove the effect of Brettanomyces from wine

作　　者：傅晓方[1] 王焕香[1] 商华[1] 白佑铂 朱亚楠[1] 郜成军 赵晓宁[1] 王圣杰 

机构地区：[1]中国长城葡萄酒有限公司,河北怀来075400 [2]中粮长城葡萄酒(涿鹿)有限公司,河北涿鹿075600

出　　处：《中外葡萄与葡萄酒》2016年第3期22-25,共4页Sino-Overseas Grapevine & Wine

基　　金：河北省现代农业科技奖励性后补助资金项目(15927116H)

摘　　要：酒香酵母是葡萄酒厂常见的微生物污染之一,常存在于空间环境、设备及葡萄酒中。在酿酒过程中,酒香酵母可利用葡萄酒原料中的前体物质产生4-乙基苯酚(4-Ethylphenol,4-EP)和4-乙基愈创木酚(4-Ethylguaiacol,4-EG),低浓度下增加葡萄酒香气的复杂性,高浓度下产生典型的"马厩味"不良风味,降低葡萄酒的香气和口感,影响葡萄酒的经济价值。本文通过对比适用于葡萄酒厂的去除酒香酵母污染、避免不良风味产生的不同方法,发现使用抑制酒香酵母多糖以及合理控制葡萄酒中游离二氧化硫含量,可以有效的降低葡萄酒中酒香酵母的含量,降低其对葡萄酒风味的影响。Brettanomyces is one of the main microbial contamination in winery. They were often been found in thespace, equipments and wine. In the fermentation process, Brettanomyces can take advantage of precursor in wine toproduce 4-Ethylphenol（ 4-EP） and 4-Ethylguaiacol（4-EG）. At low concentrations those two materials can increasethe complexity of wine, while at high concentration give bad taste and disagreeable flavors, and reduce the economicvalue. By comparison three methods of Brettanomyces control, the result showed that using STAB MICRO andreasonable concentration of free SO2 would be effective at reducing the impact of Brettanomyces on wine flavor.

关 键 词：葡萄酒 酒香酵母 不良风味 防控 

分 类 号：TS262.6[轻工技术与工程—发酵工程]