混菌发酵对贵人香低醇甜白葡萄酒的香气影响  

Effects of co-fermentation on the aroma of Italian Riesling low-alcohol sweet white wine

作　　者：祝霞[1,2] 王媛 刘琦[2] 赵丹丹 韩舜愈 杨学山 ZHU Xia;WANG Yuan;LIU Qi;ZHAO Dan-dan;HAN Shun-yu;YANG Xue-shan(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China;Gansu Key Lab of Viticulture and Enology,Lanzhou 730070,China)

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [2]甘肃省葡萄与葡萄酒工程学重点实验室,甘肃兰州730070

出　　处：《食品与发酵工业》2019年第4期95-102,共8页Food and Fermentation Industries

基　　金：国家自然基金地区基金项目(31660455; 31760454);甘肃省发改委项目(GSSKS-2015-153-3)

摘　　要：以贵人香酿酒葡萄为原料,选用非酿酒酵母和酿酒酵母混菌发酵低醇葡萄酒,采用顶空固相微萃取结合气相-质谱(HS-SPME-GC-MS)测定发酵酒样的挥发性香气化合物。结果显示,与对照组相比,戴尔有孢圆酵母(Torulaspora delbrueckii)与酿酒酵母顺序接种发酵酒样中酯类、高级醇以及萜烯类香气化合物的含量均有不同程度升高,乙酸己酯、己酸乙酯、壬醇、香叶醇、大马士酮、癸醛等15种化合物香气活度值(OAV)>1,多于对照组的3种;感官评价表明混菌发酵赋予酒样强烈花香、果香的同时也增强了酒体香气复杂性和层次感。综合分析,混菌发酵可明显提升贵人香低醇白葡萄酒的香气品质。Italian Riesling grapes were used as raw material to brew low-alcohol sweet wine using Saccharomyces cerevisiae and non -Saccharomyces cerevisiae yeasts. The aroma profiles were determined by head space solid phase microextraction and gas chromatography/mass spectrometry (HS-SPME-GC-MS). The results showed that the contents of esters,higher alcohols,and terpenes in Riesling wine co-fermented with Torulaspora delbrueckii and S. cerevisiae increased in comparison to the control group. Moreover,the odor activity values of 15 aroma compounds,such as hexyl acetate,ethyl hexanoate,nonyl alcohol,geraniol,damascene and decyl aldehyde,were all over one,significantly more than that of the control group (3 kinds only). The taste evaluation indicated that the co-fermented wine had strong flower and fruit fragrance with enhanced complexity and layering of wine aroma. In conclusion,co-fermentation using different types of yeasts significantly increased the aroma of Italian Riesling low alcohol sweet white wine.

关 键 词：低醇葡萄酒 挥发性香气 混菌发酵 非酿酒酵母 

分 类 号：TS262.6[轻工技术与工程—发酵工程]