不同酿酒酵母发酵对干红葡萄酒品质的影响  

Effects on quality of dry red wine fermented by different Saccharomyces cerevisiae strains

作　　者：雷蕾 郑海武 李正英[1] 张美枝[1] 李婷 王燕荣[1] 赵雪平[1] 黄海英[1] LEI Lei;ZHENG Haiwu;LI Zhengying;ZHANG Meizhi;LI Ting;WANG Yanrong;ZHAO Xueping;HUANG Haiying(Vocational and Technical College of Inner Mongolia Agricultural University,Baotou 014109,China)

机构地区：[1]内蒙古农业大学职业技术学院,内蒙古包头014109

出　　处：《中国酿造》2021年第6期41-45,共5页China Brewing

基　　金：内蒙古自治区高等学校科学研究项目(NJZY21513);内蒙古自治区高等学校产学研科技创新平台项目(NJCXY-19-05);内蒙古古自治区高等学校科学研究项目(NJZY20054)。

摘　　要：为得到优良的本土酿酒酵母(Saccharomyces cerevisiae),以商业酿酒酵母(DS、CECA、CEC01)为对照,采用本土优良酿酒酵母WJ1、Q12发酵赤霞珠干红葡萄酒,测定其发酵过程中总酸、残糖、酒精度、花色苷、单宁和总酚含量的变化,并对葡萄酒进行感官评价。结果表明,不同酿酒酵母发酵赤霞珠干红葡萄酒过程中总酸、残糖、酒精度、花色苷、单宁和总酚含量变化趋势一致。本土酿酒酵母WJ1发酵的赤霞珠干红葡萄酒酸度较高,为6.92 g/L,残糖、酒精度、花色苷、单宁和总酚含量分别为3.32 g/L、15.0%vol、282.35 mg/L、204.95 mg/L、3 110.04 mg/L,感官评分为89分,显著高于商业酿酒酵母(P<0.05)。酿酒酵母Q12发酵的赤霞珠干红葡萄酒酸度、残糖、酒精度分别为3.87 g/L、3.5 g/L、14.8%vol,花色苷、单宁和总酚含量分别为192.22 mg/L、205.01 mg/L、2 215.37 mg/L,感官评分为70分,显著低于商业酿酒酵母(P<0.05)。因此,本土酿酒酵母WJ1可用作发酵赤霞珠干红葡萄酒的商业酵母。In order to obtain excellent native Saccharomyces cerevisiae,using the commercial S.cerevisiae(DS、CECA、CEC01)as control,the native excellent S.cerevisiae WJ1 and Q12 were used to ferment Cabernet Sauvignon dry red wine.The changes of total acid,residual sugar,alcohol content,anthocyanin,tannin and total phenol contents were determined in the fermentation process,and the sensory evaluation of the wine was carried out.The results showed that the change trend of total acid,residual sugar,alcohol content,anthocyanin,tannin and total phenol content during Cabernet Sauvignon dry red wine fermentation by different S.cerevisiae was consistent.The acidity of dry red wine by S.cerevisiae WJ1 was 6.92 g/L,the content of residual sugar,alcohol,anthocyanin,tannin and total phenol was 3.32 g/L,15.0%vol,282.35 mg/L,204.95 mg/L and 3110.04 mg/L,respectively,and the sensory score was 89,which was significantly higher than that by the commercial S.cerevisiae(P<0.05).The acidity,residual sugar and alcohol content of dry red wine by S.cerevisiae Q12 was 3.87 g/L,3.5 g/L and 14.8%vol,respectively,the content of anthocyanin,tannin and total phenol was 192.22 mg/L,205.01 mg/L and 2215.37 mg/L,respectively,and the sensory score was 70,which was significantly lower than that by the commercial S.cerevisiae(P<0.05).Therefore,native S.cerevisiae WJ1 could be used as commercial yeast for fermentation of Cabernet Sauvignon dry red wine.

关 键 词：酿酒酵母 干红葡萄酒 品质 

分 类 号：TS261.1[轻工技术与工程—发酵工程]