混菌发酵对美乐低醇桃红葡萄酒香气的影响  

Effects of Co-fermentation on Volatile Compounds of Merlot Low Alcohol Rose Wine

作　　者：王媛[1] 祝霞[1] 杨学山[2] 黎洁[2] 任超 秦丽 韩舜愈[1] WANG Yuan;ZHU Xia;YANG Xueshan;LI Jie;REN Chao;QIN Li;HAN Shunyu(Research and Development Center of Wine Industry,Gansu Province/Gansu Key Lab of Viticulture and Enology/ College of Food Science and Engineering,Gansu Agricultural University,Gansu,Lanzhou 730070;College of Life Science and Technology,Gansu Agricultural University,Gansu,Lanzhou 730070)

机构地区：[1]甘肃农业大学食品科学与工程学院/甘肃省葡萄与葡萄酒工程学重点试验室/甘肃省葡萄与葡萄酒产业技术研发中心,甘肃兰州730070 [2]甘肃农业大学生命科学技术学院,甘肃兰州730070

出　　处：《核农学报》2018年第11期2195-2207,共13页Journal of Nuclear Agricultural Sciences

基　　金：国家自然科学基金项目(31660455);葡萄酒现有优势产品技术革新及新酒品研发(GSSKS-2015-153-3)

摘　　要：为提高美乐低醇桃红葡萄酒中挥发性香气化合物的含量,选用2株非酿酒酵母Mstschnikowia pulcherrima和Pure Torulaspora delbrueckii分别与酿酒酵母混菌发酵,采用顶空固相微萃取和气相色谱-质谱联用技术测定不同发酵阶段葡萄酒样的香气化合物。结果表明,与PL-Sc相比,Met-Sc组中挥发性香气化合物的含量较高,尤其是酯类、高级醇和萜烯类。通过微酿试验验证了混菌发酵后Met-Sc组的香气品质,此外该组酒样的花香、果香和香气浓郁度评分明显高于对照组,且具有强烈花香、果香的同时其酒体香气复杂性和层次感有所增强。综合分析,Mstschnikowia pulcherrima-S.cerevisia(ES488)混菌发酵可明显提高了美乐低醇桃红葡萄酒香气品质,这为生产高品质低醇葡萄酒提供了技术支持。In order to improve the content of volatile compounds in Merlot low alcohol rose wine,two strains of nonSaccharomyces cerevisiae（ Mstschnikowia puicherrima and Pure Torulaspora delbrueckii） were co-fermented with Saccharomyces cerevisiae,headspace solid phase microextraction and GC-MS were used to determine volatile compounds from different fermentation stages of the wine. The results showed that Met-Sc had higher volatile compounds than PLSc,especially esters,higher alcohols and terpenes. The micro-brewing experiment verified the high volatile quality of Met-Sc after co-fermentation,in which the floral,fruity and aroma intensity of the sample group were significantly increased compared to the control group,enhanced the complexity and layering of aromas. In conclusion,Mstschnikowia pulcherrima-Saccharomyces cerevisia（ ES488） co-fermentation significantly increased the volatile of Merlot low alcohol rose wine,providing technical support for the production of high quality low alcohol wines.

关 键 词：低醇葡萄酒 非酿酒酵母 混菌发酵 挥发性香气 

分 类 号：TS262.6[轻工技术与工程—发酵工程]