两株高产β-葡萄糖苷酶菌株对桃红葡萄酒香气品质的影响  

Effect of two high-yieldβ-glucosidase strains on aroma quality of rose wine

作　　者：翟梓皓 陆天亮 胡昳譞 游义琳[1] ZHAI Zihao;LU Tianliang;HU Yixuan;YOU Yilin(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国酿造》2024年第10期18-25,共8页China Brewing

基　　金：葡萄酒选购及鉴赏技术服务(202105510610913)。

摘　　要：该研究选用光滑假丝酵母(Candida glabrata)D18和葡萄汁有孢汉逊酵母(Hanseniaspora uvarum)H30两株高产β-葡萄糖苷酶菌株分别与商业酿酒酵母(NDA21)次序接种发酵,酿造赤霞珠桃红葡萄酒,并对发酵过程中糖、有机酸、甘油含量及乙醇体积分数的动态变化进行分析,采用顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)法对葡萄酒的挥发性风味成分进行检测,对结果进行主成分分析(PCA),并对酒样进行感官评价。结果表明,非酿酒酵母的添加可控制葡萄酒酒样中的总糖含量,可显著降低酒石酸含量(P<0.05)。其中,组别D18+NDA21的葡萄酒样检出挥发性风味物质种类最多(41种),其中,酯类31种、醇类3种、醛酮类4种、萜烯和C_(13)-降异戊二烯3种;该组别可显著提高β-大马士酮、丁酸乙酯、己酸乙酯和月桂酸乙酯含量(P<0.05)。PCA可区分不同酒样,组别D18+NDA21的葡萄酒样香气表现均衡,花香、果香和甜味突出。因此,菌株D18具有应用于优质桃红葡萄酒酿造的潜力。Two high-yieldβ-glucosidase strains of Candida glabrata D18 and Hanseniaspora uvarum H30 were inoculated with commercial Saccharomyces cerevisiae(NDA21)to brew Cabernet Sauvignon rose wine,respectively.The dynamic changes in sugars,organic acids,glycerol contents,and ethanol volume fraction during fermentation were monitored.The volatile flavor components of wine were detected by headspace solid phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS),principal component analysis(PCA)was performanced based on the results,and sensory quality of wine samples was evaluated.The results showed that the addition of non-S.cerevisiae could control the total sugar content in wine samples,and significantly reduce the tartaric acid content(P<0.05).Among them,the most volatile flavor compounds were detected in the wine samples of group D18+NDA21(41),including 31 esters,3 alcohols,4 aldehydes,and ketones 3 terpenes and C_(13)-norisoprene,and the contents ofβ-damastone,ethyl butyrate,ethyl caproate and ethyl laurate were significantly increased in this group(P<0.05).PCA could distinguish different wine samples,D18+NDA21 wine sample aroma was balanced,floral,fruity and sweet prominent.Therefore,strain D18 had the potential to be applied to the production of high quality rose wine.

关 键 词：桃红葡萄酒 非酿酒酵母 次序接种 挥发性风味物质 感官评价 

分 类 号：TS261.1[轻工技术与工程—发酵工程]