混菌发酵紫秋葡萄酒工艺优化及挥发性风味成分分析  

Process optimization and volatile component analysis of Vitis davidii Foex wine by mixed yeasts fermentation

作　　者：张昂[1] 路建锋[2] ZHANG Ang;LU Jianfeng(College of Biology and Food Engineering,Puyang Vocational and Technical College,Puyang 457000,China;College of Food Science and Technology,Henan University of Science and Technology,Xinxiang 453003,China)

机构地区：[1]濮阳职业技术学院生物与食品工程学院,河南濮阳457000 [2]河南科技学院食品学院,河南新乡453003

出　　处：《中国酿造》2025年第3期136-142,共7页China Brewing

基　　金：2021年度河南省高等教育教学改革研究与实践项目(2021SJGLX754)。

摘　　要：该研究以紫秋葡萄(Vtis davidii Foex)为原料,采用酿酒酵母(Saccharomyces cerevisiae)FX-10与异常威克汉姆酵母(Wickerhamomyces anomalus)WK混合发酵制备紫秋葡萄酒。以花青素含量及感官评分为评价指标,通过单因素试验与正交试验对其发酵工艺进行优化,并对其品质及挥发性风味成分进行分析。结果表明,紫秋葡萄酒的最佳发酵工艺为:浸渍温度12℃、浸渍时间20 h、酵母菌接种量1.5%、酵母菌接种比例(FX-10∶WK)3∶7、前发酵温度24℃。在此工艺条件下发酵的紫秋葡萄酒色泽紫红透亮,果香、酒香纯正,香味协调,酒体丰满,醇厚协调,具有该产品的典型特征,感官评分为87.38分;花青素含量为583.86 mg/L,可溶性固形物含量为3.98°Bx,酒精度为12.57%vol,还原糖含量为3.24 g/L,总酸含量为4.62 g/L,挥发酸含量为0.86 g/L;微生物菌落总数与大肠杆菌均未检出,其理化及微生物指标均符合相关标准要求。从紫秋葡萄酒中共检出39种挥发性风味成分,总含量为311.754 mg/L,其中,包括醇类10种、醛类4种、酸类5种、酯类14种、其他类物质6种。Using Vitis davidii Foex grapes as the raw material,the V.davidii Foex wine was prepared with the fermentation by Saccharomyces cerevisiae FX-10 and Wickerhamomyces anomalus WK.With anthocyanin content and sensory score as evaluation indexes,the fermentation process was optimized by single factor tests and orthogonal tests,and the quality and volatile flavor components were analyzed.The results showed that the optimal fermentation process of the V.davidii Foex wine was as follows:impregnation temperature 12℃,time 20 h,yeast inoculum 1.5%,yeast inoculation ratio(FX-10∶WK)3∶7,pre-fermentation temperature 24℃.Under these conditions,the V.davidii Foex wine was purple and bright in color,pure in fruit and wine flavor,harmonious in flavor,full in body,mellow and harmonious,with the typical characteristics of this product,and the sensory score was 87.38 points.Anthocyanin content was 583.86 mg/L,soluble solid content was 3.98°Bx,alcohol content was 12.57%vol,reducing sugar content was 3.24 g/L,total acid content was 4.62 g/L,and volatile acid content was 0.86 g/L.The total microbial colony counts and Escherichia coli were not detected,and the physicochemical and microbial indexes were in line with the relevant standards.A total of 39 volatile flavor components were detected from V.davidii Foex wine with a total content of 311.754 mg/L,including 10 alcohols,4 aldehydes,5 acids,14 esters and 6 other substances.

关 键 词：紫秋葡萄 混菌发酵 发酵工艺 正交试验 理化指标 挥发性风味成分 

分 类 号：TS261.5[轻工技术与工程—发酵工程]