产香酵母筛选及其对葡萄酒香气成分的影响  

Aroma-producing yeast selection and its impact on aroma components in wine

作　　者：成文 师守国[2] 李新 CHENG Wen;SHI Shou-guo;LI Xin(College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong,Shanxi 030801,China;Life Sciences Department,Yuncheng University/Shanxi Key Laboratory of Yuncheng Salt Lake Ecological Protection and Resource Utilization,Yuncheng,Shanxi 044000,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西晋中030801 [2]运城学院生命科学系/运城盐湖生态保护与资源利用厅市共建山西省重点实验室,山西运城044000

出　　处：《南方农业学报》2024年第8期2342-2350,共9页Journal of Southern Agriculture

基　　金：国家自然科学基金项目(32300111);山西省科技创新人才团队项目(202204051001035);山西省基础研究计划项目(202203021211114);运城市基础研究项目(YCKJ-2021034)。

摘　　要：【目的】从中条山野生毛葡萄中分离筛选出发酵性能优良、香气浓郁的产香酵母,并分析其对小芒森葡萄酒香气成分和品质的影响,为野生酵母资源开发利用及地域特色葡萄酒酿造提供理论基础。【方法】采集中条山野生毛葡萄果实并进行菌株分离,利用嗅闻法、杜氏管发酵法和电位滴定法筛选香气浓郁、起酵速度快且产酯量高的产香酵母,并对其进行分子生物学鉴定。分别采用单菌接种(酿酒酵母F15)和混菌接种(酿酒酵母F15和产香酵母菌株)发酵小芒森葡萄酒,测定2种酒样的基础理化指标,采用气相色谱—质谱法(GC-MS)分析香气成分并进行感官评价。【结果】共分离获得10株酵母菌,其中CL1菌株起酵速度快,产酯量达1.76 g/L,具有明显果香味和酒香味。基于26S rDNA序列相似性构建系统发育进化树,将CL1菌株鉴定为葡萄汁有孢汉逊酵母(Hanseniaspora uvarum)。将产香酵母CL1与酿酒酵母F15混菌接种发酵小芒森葡萄酒,结果发现其总酚含量较单菌接种(酿酒酵母F15)增加7.60 mg/L。混菌接种酒样共检测出36种香气物质,比单菌接种增加12种,香气物质总含量增加39.83%,混菌接种酒样的2,3-丁二醇、苯乙醇、苯乙酸乙酯、乳酸乙酯、乙酸己酯和丁酸乙酯气味活性值(OAV)较高,对小芒森葡萄酒的香气贡献较大,赋予其奶油味、果香味和玫瑰香气等。感官评价结果表明,混菌接种小芒森葡萄酒的香气优雅度、芳香持续性和口感浓郁度均明显高于单菌接种。【结论】产香酵母菌株CL1具有良好的增香能力,与酿酒酵母混菌接种发酵对小芒森葡萄酒品质提升有明显作用,具有应用于酿造地域特色葡萄酒的潜力。【Objective】The aroma-producing yeast with excellent fermentation performance and strong aroma was isolated and screened from Zhongtiao Mountain wild Vitis quinquangularis,and its effects on the aroma components and quality of Petit Manseng wine were analyzed,which provided theoretical basis for the development and utilization of wild yeast resources and regional characteristic wine brewing.【Method】The Zhongtiao Mountain wild V.quinquangularis berries were collected and the strains were isolated.Based on olfactory method,Duchenne tube fermentation method and potentiometric titration,a yeast strain with strong aroma,fast fermentation speed,and high ester production was selected,and identified by molecular biology.Petit Manseng wine was fermented by single-strain inoculation(Saccharomyces cerevisiae F15)and mixed-strain inoculation(S.cerevisiae F15 and aroma-producing yeast strain)respectively.The basic physical and chemical indexes of the two wine samples were determined,and the aroma components were analyzed by gas chromatography-mass spectrometry(GC-MS)and sensory evaluation was carried out.【Result】A total of 10 yeast strains were isolated.Among them,the CL1 strain had a fast fermentation speed and an ester yield of 1.76 g/L,with obvious fruity and wine aroma.The CL1 strain was identified as Hanseniaspora uvarum based on the phylogenetic tree constructed by 26S rDNA sequence similarity.The aroma-producing yeast CL1 and S.cerevisiae F15 were inoculated to ferment Petit Manseng wine,and the results showed that the total phenol content was 7.60 mg/L higher than that of single strain inoculation(S.cerevisiae F15).A total of 36 aroma substances were detected in the wine samples inoculated with mixed strains,which was 12 more than that inoculated with single strain,and the total content of aroma substances increased by 39.83%.Among them,the odor activity values(OAV)of 2,3-butanediol,phenylethyl alcohol,ethylphacetate,ethyl lactate,hexyl acetate and ethyl butyrate in wine sample inoculated with mixed strains

关 键 词：中条山野生毛葡萄 产香酵母 葡萄汁有孢汉逊酵母 混菌接种 香气成分 

分 类 号：S663.109.9[农业科学—果树学] TS261.1[农业科学—园艺学]