不同时期接种乳酸菌对‘赤霞珠’干红葡萄酒理化及感官品质的影响  

Effects of inoculation with lactic acid bacteria at different periods on physicochemical and sensory quality of'Cabernet Sauvignon'dry red wine

作　　者：钟冬利 张雪 朱佳祺 束超 苏丽 张军翔[1,3] ZHONG Dongli;ZHANG Xue;ZHU Jiaqi;SHU Chao;SU Li;ZHANG Junxiang(College ofWine and Horticulture,Ningxia University,Yinchuan 750021,China;College of Life Sciences,Ningxia University,Yinchuan 750021,China;Engineering Research Center of Grape and Wine,Ministry of Education,Yinchuan 750021,China)

机构地区：[1]宁夏大学葡萄酒与园艺学院,宁夏银川750021 [2]宁夏大学生命科学学院,宁夏银川750021 [3]葡萄与葡萄酒教育部工程研究中心,宁夏银川750021

出　　处：《中国酿造》2024年第10期88-96,共9页China Brewing

基　　金：贺兰山东麓产区葡萄酒核心品质组分定向积累的关键酿造工艺方法和技术研发与示范(2021BEF02014)。

摘　　要：以‘赤霞珠’酿酒葡萄为原料,分别在酒精发酵的前期、中期、后期接种商业乳酸菌(LA、OE),比较其对苹果酸-乳酸发酵进程的影响,并分析不同时期接种乳酸菌对葡萄酒理化指标、香气物质和感官特性的影响。结果表明,在酒精发酵前期接种乳酸菌,苹果酸-乳酸发酵完成的时间最短(LA:12 d、OE:14 d)。不同时期接种乳酸菌的葡萄酒残糖、总酸、酒精度、色度、色调均无显著差异(P>0.05),但前期接种乳酸菌的葡萄酒中挥发酸含量显著高于后期接种(P<0.05)。前期接种乳酸菌的葡萄酒中的香气物质总量、酯类和高级醇类物质含量最高;接种菌株LA时分别达到了1182.46 mg/L、291.47 mg/L、550.16 mg/L,接种菌株OE时分别达到了985.95 mg/L、192.83 mg/L、563.49 mg/L。共有20种香气物质的香气活力值(OAV)>1,其中前期接种的葡萄酒中香气物质OAV>1的数量最多为18种。前期接种的酒样在纯正度、浓郁度、协调度、香气持久度和余味方面得分较高,但外观差异不大。综上,酒精发酵前期接种乳酸菌的葡萄酒苹果酸-乳酸发酵的时间更短,品质更好。Using'Cabernet Sauvignon'wine grapes as raw materials,commercial lactic acid bacteria(LA,OE)were inoculated in the pre-,mid-and postalcoholic fermentation,their effects on the malolactic fermentation process were compared,and the effects of inoculum with lactic acid bacteria at different periods on the physicochemical indexes,aromatic substances and sensory characteristics of wines were analyzed.The results showed that the malolactic fermentation was completed in the shortest time when lactic acid bacteria were inoculated at the pre-alcoholic fermentation period(LA:12 d,OE:14 d).There were no significant differences in residual sugar,total acid,alcohol content,colour and hue of wines inoculated with lactic acid bacteria at different periods(P>0.05),but the volatile acid content of wines inoculated with lactic acid bacteria at the pre-alcoholic fermentation period was significantly higher than that of wines inoculated at the post-alcoholic fermentation period(P<0.05).The wines inoculated with lactic acid bacteria at the pre-alcoholic fermentation period had the highest contents of total aroma substances,esters and higher alcohols,and the contents reached 1182.46 mg/L,291.47 mg/L and 550.16 mg/L for strain LA inoculation,and 985.95 mg/L,192.83 mg/L and 563.49 mg/L for strain OE inoculation,respectively.A total of 20 kinds of aroma substances with odor active value(OAV)>1 were found,and the number of aroma substances with OAV>1 in the wine inoculated at the pre-alcoholic fermentation period was the highest of 18.The wines inoculated at the pre-alcoholic fermentation period had higher scores in terms of purity,intensity,harmony,persistence of aroma and aftertaste,but the differences in appearance were not significant.In conclusion,the wines inoculated with lactic acid bacteria at the pre-alcoholic fermentation had shorter malolactic fermentation times and better quality.

关 键 词：乳酸菌 苹果酸-乳酸发酵 接种时期 ‘赤霞珠’葡萄酒 理化指标 感官品质 

分 类 号：TS262.6[轻工技术与工程—发酵工程]