苹果酸-乳酸发酵对美乐低醇桃红葡萄酒香气的影响  

Effect of Malolactic Fermentation on Volatile Compounds of Merlot Low Alcohol Rose Wine

作　　者：祝霞[1,2] 王诗 赵丹丹 韩舜愈 杨学山[1,2] ZHU Xia;WANG Shi;ZHAO Dandan;HAN Shunyu;YANG Xueshan(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China;Gansu Key Laboratory 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,兰州730070 [2]甘肃省葡萄与葡萄酒工程学重点实验室,兰州730070

出　　处：《农业机械学报》2020年第11期338-348,共11页Transactions of the Chinese Society for Agricultural Machinery

基　　金：国家自然科学基金地区基金项目(31660455、31760454);甘肃省重点研发计划项目(17YF1NA060);甘肃省葡萄酒产业发展基金项目(20180820-07、20180820-08)。

摘　　要：为探讨苹果酸-乳酸发酵(Malolactic fermentation,MLF)对美乐(Merlot)低醇桃红葡萄酒品质的影响,在对不同接种方式进行优选的基础上,以美乐酿酒葡萄为原料,采用本土酒酒球菌(Oenococcus oeni,O.oeni)和商业酵母菌同时接种,进行酒精发酵与MLF试验,并对混菌发酵接种量进行优化,通过微酿试验分析MLF对酒体香气品质的影响。结果表明,与未进行MLF的对照组相比,MLF组产生的酯类物质种类最多(28种)、含量最高(质量浓度3229.52μg/L),且酯类、酸类、醛酮类化合物含量与其他4个处理组之间存在显著性差异(P<0.05);由单因素和正交试验得出影响美乐低醇葡萄酒MLF菌株接种量的主次顺序依次为:O.oeni接种量、非酿酒酵母接种量、酿酒酵母接种量,最优接种量为:O.oeni接种量7%、酿酒酵母接种量0.25 g/L、非酿酒酵母接种量0.35 g/L,在此条件下完成发酵的酒体柔和指数最高(1.229),酒样中酯类、醇类、酸类化合物含量明显升高;感官评价显示,采用同时接种进行苹果酸-乳酸发酵,在赋予酒样强烈果香、花香的同时还增强了酒体香气的复杂性和层次感。综合分析,进行苹果酸-乳酸发酵可明显提升美乐低醇桃红葡萄酒的香气和感官品质。To explore the effect of malolactic fermentation(MLF)on the quality of Merlot low alcohol rose wine,the experiment was carried out according to the optimization of different inoculation methods.Merlot grapes were used as material for alcoholic fermentation(AF)and MLF induced by commercial yeast and Oenococcus oeni(O.oeni)inoculated simultaneously,then the inoculation amounts of mixed fermentation were optimized and the effect of MLF on wine aroma quality was analyzed by micro fermenting experiment.The results showed that the most kinds(28)and the highest content(3229.52μg/L)of esters were detected in the fermentation samples with MLF compared with the control group without MLF,and the content of esters,acids,aldehydes and ketones had significant differences with the other four treatment groups(P<0.05).According to the single factor and orthogonal test,the factors influencing inoculation amounts of MLF for Merlot low alcohol rose wine were as follows:the O.oeni(7%),non-Saccharomyces cerevisiae(0.35 g/L)and Saccharomyces cerevisiae(0.25 g/L).Under this conditions,the softness index of the fermented wine was the highest(1.229)and the contents of esters,alcohols and acid compounds were increased significantly.The sensory analysis showed that MLF induced with simultaneous inoculation not only imparted strong fruit and floral aromas to the wine,but also enhanced the complexity and layers of the aroma.Comprehensive analysis showed that MLF could significantly improve the aroma and sensory quality of Merlot low alcohol rose wine.

关 键 词：低醇葡萄酒 酒酒球菌 苹果酸乳酸发酵 香气分析 感官分析 

分 类 号：TS262.6[轻工技术与工程—发酵工程]