不同洁净度葡萄的葡萄酒发酵效果研究  

Effect of grapes with different cleanliness on wine fermentation

作　　者：赫连远坤 马欣娟 张婷[1] 吕慧威[2] 张平 孙玉梅[1] HELIAN Yuankun;MA Xinjuan;ZHANG Ting;LV Huiwei;ZHANG Ping;SUN Yumei(School of Biological Engineering,Dalian Polytechnic University,Dalian 116034,China;Boda College,Jilin Normal University,Siping 136000,China;Liaoning Sun Valley Manor Wine Industry Co.,Ltd.,Liaoyang 111000,China)

机构地区：[1]大连工业大学生物工程学院,辽宁大连116034 [2]吉林师范大学博达学院,吉林四平136000 [3]辽宁太阳谷庄园葡萄酒业股份有限公司,辽宁辽阳111000

出　　处：《中国酿造》2020年第11期132-136,共5页China Brewing

基　　金：大连市生物催化工程实验室(2013B11NC078)。

摘　　要：采用1%盐水、1%淀粉液和自来水清洗赤霞珠葡萄,破碎后的葡萄浆接种活化后的活性干酵母ST进行发酵,通过测定发酵过程中微生物菌群、还原糖、可溶性固形物、乙醇、乙酸及香气物质的变化,考察不同洁净度葡萄的葡萄酒发酵效果。结果表明,1%盐水和1%淀粉清洗的葡萄原料在发酵过程中酵母菌生长旺盛、耗糖较快、乙醇和高级醇生成较多,而细菌、霉菌生长和乙酸及酯类化合物生成较少。自来水及对照组(未清洗组)的酵母菌生长较少,耗糖较慢、乙醇和高级醇生成较少,而细菌和霉菌生长、乙酸和总酯生成较多。结果表明,用1%盐水或1%淀粉液清洗能去除较多的霉菌和细菌,提高酿酒葡萄洁净度,有利于葡萄酒发酵产乙醇及风味复杂性。Using 1%sodium chloride solution,1%edible starch solution and tap water to clean the Cabernet Sauvignon grape,the grape pulp from crushed grapes was inoculated with activated dry yeast ST for wine fermentation.During the fermentation process,the changes of microflora,reducing sugar,ethanol,acetic acid and aroma compounds were measured to evaluate the impact of grapes cleanliness on wine fermentation.The results showed that the yeast grew more vigorously with faster sugar consumption,higher production of ethanol and higher alcohols,and lower production of acetic acid and esters in the fermentation process of the grapes washed with 1%sodium chloride solution and 1%edible starch.Conversely,the fermentation process of the grapes washed with tap water and the control group(without cleaning)presented less yeast growth and more growth of bacteria and molds,slower sugar consumption,lower production of ethanol and higher alcohols,and higher contents of acetic acid and esters.The results showed that grapes washed with 1%sodium chloride solution or 1%edible starch solution could remove more molds and bacteria,increase wine grape cleanliness,and improve the ethanol production and wine flavor complexity by fermentation.

关 键 词：赤霞珠葡萄 洁净度 葡萄酒发酵 菌群 理化指标 

分 类 号：TS262.6[轻工技术与工程—发酵工程]