优良本土酿酒酵母的酿造特性研究  

Studies on Oenological Characteristics of High-quality Chinese Indigenous Saccharomyces cerevisiae Strains

作　　者：刘沛通 丁子元 于庆泉 范佳硕 乔岩 王海绮 郑晓卫 Liu Peitong;Ding Ziyuan;Yu Qingquan;Fan Jiashuo;Qiao Yan;Wang Haiqi;Zheng Xiaowei(Nutrition&Health Research Institute,COFCO Corporation,Beijing 102209;COFCO Greatwall Chateau Sungod(Huailai)Co.Ltd.,Zhangjiakou 075499,Hebei)

机构地区：[1]中粮营养健康研究院有限公司,北京102209 [2]中粮长城桑干酒庄(怀来)有限公司,河北张家口075499

出　　处：《中国食品学报》2023年第1期204-215,共12页Journal of Chinese Institute Of Food Science and Technology

基　　金：中国博士后科学基金面上资助项目(2019M660956)。

摘　　要：开发优良的本土酵母对充分发挥我国葡萄酒的风土特征,改变国外商业酵母垄断的局面具有重要意义。本研究通过小试发酵从11株本土酵母中筛选出2株发酵和产香性能良好的本土酵母60258和60268,应用2个品种的葡萄(白葡萄品种“雷司令”和红葡萄品种“西拉”)进行中试酿造。结果表明:60258可以稳定的高产酯类物质,在“雷司令”和“西拉”中的乙酸酯总量分别是商业酵母的3倍和1.6倍,其乙酯产量是商业酵母乙酯总量的近2倍,可以显著提升葡萄酒的花香和果香风味特征;60268可以高产甘油,更适合提升红葡萄品种的香气品质。2株酵母在实际生产中具有较大的应用前景。Exploring excellent indigenous yeast is of great significance for strengthening the terroir of wine and breaking the situation of foreign commercial yeast monopoly.The fermentation and aroma production characteristics of eleven Chinese indigenous Saccharomyces cerevisiae strains were evaluated in this study.Two indigenous yeasts(60258 and 60268)with high-quality oenological characteristics were obtained and then applied for further pilot fermentation with two different grape varieties(Riesling and Syrah).60258 could accumulate higher amounts of esters,as it produced 3 times and1.6 times more acetate esters than commercial yeasts in Riesling and Syrah wine,respectively.It also generated near 2times ethyl esters than commercial yeasts,which promoted the floral and fruity profiles of wine significantly.60268 produced more glycerol than commercial yeasts,and it was more suitable for red wine making than white wine.The two indigenous yeasts could be a valuable tool to modulate the volatile profiles of wine and had great application prospect in industrial production.

关 键 词：本土酵母 酿酒酵母 葡萄酒 酯类物质 酿造特性 

分 类 号：TS262.6[轻工技术与工程—发酵工程]