混菌发酵接种比例对美乐低醇葡萄酒香气品质的影响  

Effect of inoculation ratio of mixed fermentation on aroma quality of merlot low alcohol wine

作　　者：赵芳琴 王诗 赵丹丹 宋茹茹 杨学山 韩舜愈 祝霞 ZHAO Fang-qin;WANG Shi;ZHAO Dan-dan;SONG Ru-ru;YANG Xue-shan;HAN Shun-yu;ZHU Xia(College of Food Science and Engineering,Gansu Agricultural University,Gansu Key Lab of Viticulture and Enology,Gansu Research and Development Center of Wine Industry,Lanzhou 730070,China)

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

出　　处：《甘肃农业大学学报》2020年第1期186-195,203,共11页Journal of Gansu Agricultural University

基　　金：甘肃省发改委项目(GSSKS2015-153-3);甘肃省葡萄酒产业发展基金项目(2018-07,2018-08).

摘　　要：【目的】研究美极梅奇酵母(Metschnikowia pulcherrima 346)和酿酒酵母(Saccharomyces cerevisia ES488)混菌发酵对低醇美乐葡萄酒香气品质的影响,筛选出混菌发酵增香性能最优的接种比例,以期为酿造高品质的低醇葡萄酒提供理论依据.【方法】分别将M.pulcherrima 346与S.cerevisia ES488以0.5∶1、1∶1、1∶0.5的比例接种发酵美乐葡萄醪,以纯种发酵为对照,利用GC-MS分析发酵酒样的挥发性香气化合物种类及含量.【结果】不同接种比例酿造的酒样中香气化合物种类和含量均存在差异.各处理组酒样中共检出95种挥发性风味物质,其中1∶1处理组共检出70种香气物质,且乙酸乙酯、异丁醇、芳樟醇、β-大马士酮的含量比对照组增加2.5倍以上.主成分分析结果显示,混菌发酵酒样的主体香气物质为α-松油醇、芳樟醇、香茅醇、异丁醇、月桂醇、1-癸醇、乙酸乙酯,可使酒体具有更浓郁的花香、果香味,与感官分析结果一致.【结论】将M.pulcherrima 346与S.cerevisia ES488以1∶1的接种比例进行混菌发酵,可有效提升美乐低醇葡萄酒的香气品质.【Objective】To study the effect of different inoculation ratio of Metschnikowia pulcherrima 346 and Saccharomyces cerevisia ES488 on the aroma quality of Merlot low alcohol wine,in order to screen the optimum inoculation ratio of the mixed fermentation and to provide a theoretical basis for the production of high quality low alcohol wine.【Method】M.pulcherrima 346 and S.cerevisia ES488 were inoculated in Merlot grape must at the ratio of 0.5∶1,1∶1 and 1∶0.5,respectively.Fermentations of single strain as control,the profiles of volatile aroma compounds in Merlot wine samples were analyzed by GC-MS.【Result】The types and contents of aroma compounds were different in wine fermented with different inoculation ratios.A total of 95 volatile compounds were detected in wine samples produced with different treatment,of which 70 aroma compounds were detected in the 1∶1 treatment group,and the contents of ethyl acetate,isobutanol,linalool andβ-Damastone were more than 2.5 times higher than those of the control group.The results of principal component analysis showed that the main aroma components of mixed-culture fermentations wereα-terpineol,linalool,citronellol,isobutanol,lauryl alcohol,1-decanol and ethyl acetate,which could make the wine have stronger floral and fruit aroma,and consistent with the results of sensory analysis.【Conclusion】Mixed fermentation of M.pulcherrima 346 and S.cerevisia ES488 in a inoculation ratio of 1∶1 could effectively improve the aroma quality of Merlot low alcohol wine.

关 键 词：低醇葡萄酒 混菌发酵 接种比例 香气品质 

分 类 号：TS262.6[轻工技术与工程—发酵工程]