葡萄汁有孢汉逊酵母与酿酒酵母混酿低醇葡萄酒  

Mixed Fermentation of Hanseniaspora uvarum and Saccharomyces cerevisiae for Low Alcohol White Wine

作　　者：崔艳 刘尚 邓琪缘 石磊 吕文 CUI Yan;LIU Shang;DENG Qiyuan;SHI Lei;LüWen(Agro-food Science and Technology Research Institute,Guangxi Academy of Agricultural Sciences,Nanning 530007;Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology,Nanning 530007)

机构地区：[1]广西农业科学院农产品加工研究所,南宁530007 [2]广西果蔬贮藏与加工新技术重点实验室,南宁530007

出　　处：《食品工业》2020年第8期60-64,共5页The Food Industry

基　　金：天津市农业科技成果转化与推广项目(201502130)。

摘　　要：以产自天津汉沽区的玫瑰香葡萄为原料,将葡萄汁有孢汉逊酵母与酿酒酵母进行顺序接种,以不同的接种比例和接种时机为变量(接种比例:有孢汉逊酵母与酿酒酵母1︰1,2︰1,3︰1,4︰1和1︰2。接种时机:先接种有孢汉逊酵母,12,24和36 h后接种酿酒酵母),研究其对最终低醇葡萄酒的理化指标、感官评价以及香气成分的影响。结果表明,当2种酵母菌接种时间间隔24 h,接种比例2︰1时,可获得酒精度稳定在6%vol左右、酸甜适宜、香气和风味较复杂且具有较高的微生物稳定性的低醇葡萄酒。With Muscat grapes from Tianjin city Hangu district as raw material,Hanseniaspora uvarum was used in sequential inoculation with a commercial strain of Saccharomyces cerevisiae,different proportion and timing of vaccination of two yeasts were monitored to brew low alcohol white wine(Hanseniaspora uvarum and Saccharomyces cerevisiae 1︰1,2︰1,3︰1,4︰1 and 1︰2;Inoculation timing:firstly inoculate Hanseniaspora uvarum,after 12,24 and 36 h inoculate Saccharomyces cerevisiae).The effects on physico-chemical index,sensory evaluation and aroma compounds of the final low alcohol wine were investigated.The results indicated that an 6%vol of low alcohol white wine could be obtained when inoculation timing for Saccharomyces cerevisiae was 24 h after inoculation with Hanseniaspora uvarum,and the ratio of Hanseniaspora uvarum to Saccharomyces cerevisiae was 2︰1.The wine had balanced sweet and sour taste,complex aroma and flavor and higher microbio-stability.

关 键 词：葡萄汁有胞汉逊酵母 酿酒酵母 混合发酵 低醇白葡萄酒 

分 类 号：TS262.6[轻工技术与工程—发酵工程]