3株商业克鲁维酵母对贺兰山东麓赤霞珠干红葡萄酒增酸效果及酒品质的影响  

Evaluation of Acid-Enhancing Effect and Wine Quality of 3 Commercial Kluyveromyces on Cabernet Sauvignon Dry Red Wine from Eastern Foot of Helan Mountain

作　　者：孙文静[1] 陈建胜 束超 朱佳祺 张军翔[1,3] SUN Wenjing;CHEN Jiansheng;SHU Chao;ZHU Jiaqi;ZHANG Junxiang(College of Enology and Horticulture,Ningxia University,Yinchuan 750001,China;Chateau Junxiang Co.Ltd.,Yinchuan 750001,China;Engineering Research Center of Grape and Wine,Ministry of Education,Ningxia University,Yinchuan 750001,China)

机构地区：[1]宁夏大学葡萄酒与园艺学院,宁夏银川750001 [2]宁夏君祥葡萄酒庄有限公司,宁夏银川750001 [3]宁夏大学葡萄与葡萄酒教育部工程中心,宁夏银川750001

出　　处：《食品科学技术学报》2024年第4期61-74,共14页Journal of Food Science and Technology

基　　金：宁夏回族自治区重点研发计划项目(2022ZDYF0444)。

摘　　要：为探究商业化的克鲁维酵母对葡萄酒增酸效果及酒品质的影响,以贺兰山东麓的赤霞珠葡萄为原料,选取了3株商业化的克鲁维酵母:2株耐热克鲁维酵母(Lachancea thermotolerans,1株商品名Excellence X-FRESH,简称“卓越X”;1株商品名ZYMAFLORE OMEGALT,简称“ZO”)和1株乳酸克鲁维酵母(Kluyveromyces thermotolerans,商品名CV E-7,简称“CV E-7”),将它们与酿酒酵母(商品名Excellence XR,简称“XR”)以10∶1的接种量进行顺序发酵实验。分析了3株克鲁维酵母对葡萄酒中有机酸含量、基本理化指标、香气成分组成及感官特性的不同影响。结果表明,卓越X酒样和CV E-7酒样具有显著的增酸效果,特别是乳酸的质量浓度有所提高。所有接种克鲁维酵母的葡萄酒的基本理化指标均符合GB/T 15037—2006要求。卓越X酒样和CV E-7酒样的紫红色色调有显著提高(P<0.05)。相比仅使用酿酒酵母的对照组酒样,混菌发酵制得的酒样中香气化合物种类更丰富,质量浓度更高,尤其是乳酸乙酯、高级醇和脂肪酸的总质量浓度有显著提高(P<0.05)。对OAV大于1的香气活性化合物进行主成分分析,表明卓越X酒样具有更丰富的酯类化合物、高级醇和脂肪酸;CV E-7酒样增加了癸醛、2,3-丁二酮、己酸异戊酯等化合物的质量浓度;ZO酒样中酯类化合物丰富并且异戊醇质量浓度较高。主观评价结果表明,卓越X酒样和CV E-7酒样的得分较高,其次是ZO酒样,最低是未混菌发酵的对照组。研究表明,3株商业克鲁维酵母对贺兰山东麓“赤霞珠”葡萄酒品质都具有积极影响,特别是卓越X和CV E-7的增酸效果良好,可作为贺兰山东麓低酸赤霞珠原料的增酸菌株。希望研究可为赤霞珠葡萄酒的增酸酿造技术提供参考,为葡萄酒品质的提高提供理论依据。In order to investigate the acid-enhancing effect of commercial Kluyveromyces and its effect on wine quality,Cabernet Sauvignon grapes from the eastern foot of Helan Mountain were used as raw materials.Three commercial Kluyveromyces strains were selected,two Lachancea thermotolerans strains(1 strain with trade name Excellence X-FRESH,referred to as“Excellence X”,and 1 strain with trade name ZYMAFLORE OMEGALT,referred to as“ZO”)and 1 Kluyveromyces thermotolerans strain(trade name CV E-7,referred to as“CV E-7”).They were subjected to sequential fermentation experiments with Saccharomyces cerevisiae(trade name Excellence XR,referred to as“XR”)at a 10∶1 inoculation amount.The effects of three strains of Kluyveromyces on organic acid content,basic physical and chemical indexes,aroma composition and sensory characteristics of wine were analyzed.The results showed that the Excellent X wine sample and CV E-7 wine sample had significant acid-enhancing effect,especially with an increase in the mass concentration of lactic acid.The basic physical and chemical indexes of all wines inoculated with Kluyveromyces met the requirements of GB/T 15037—2006.The purplish red tone of the Excellent X wine sample and the CV E-7 wine sample was significantly improved(P<0.05).Compared with the control group using only Saccharomyces cerevisiae,the aroma compounds in the wine samples prepared by mixed fermentation were more abundant and the mass concentration was higher,especially the total mass concentrations of ethyl lactate,higher alcohols and fatty acids were significantly increased(P<0.05).The principal component analysis of aroma active compounds with OAV greater than 1 showed that the Excellent X wine sample had richer esters,higher alcohols and fatty acids.CV E-7 wine sample increased the mass concentration of decanal,2,3-butanedione,isoamyl caproate and other compounds.The ZO wine samples were rich in esters and had a high concentration of isoamyl alcohol.The results of subjective evaluation showed that the scor

关 键 词：克鲁维酵母 增酸 赤霞珠 葡萄酒 品质 

分 类 号：TS261.1[轻工技术与工程—发酵工程]