2种发酵基质在葡萄酒酿造过程中的特性研究

Study on Characteristics of Two Kinds of Fermentation Mediums in Wine Making Process

为更好地解决葡萄酒榨季的局限性,探究在非榨季时期可代替葡萄汁的发酵基质,对长城产区的本土酿酒酵母JY-1、JY-2、JY-3及商业酿酒酵母EC1118,进行不同发酵基质的实验室小试发酵实验,对酒精发酵结束后的酒样进行理化指标和香气物质检测。小试实验结果表明:2种发酵基质可以基本完成酒精发酵,以葡萄汁为发酵基质的发酵速率较快,残糖含量较少,且有较高的甘油产量(8.91 g/L);以MSM模拟葡萄汁培养基为发酵基质发酵后的酒样脂肪酸、其他酯及萜烯类香气物质含量较高,且可以产生羰基化合物(苯甲醛)。2种发酵基质各有优点,可根据实际情况需要进行选择。

In order to explore the alternative fermentation medium to replace grape juice outside the wine production season,three indigenous Saccharomyces cerevisiae JY-1,JY-2,JY-3 isolated from the Great Wall wine producing area and one commercial yeast EC1118 were used for laboratory fermentation using MSM simulated grape juice medium and grape juice as fermentation mediums,respectively.Physical and chemical characteristics and aroma compounds of wines after alcohol fermentation were determined.The results showed that the two mediums could basically complete alcohol fermentation.Yeats fermented with grape juice had higher fermentation rate,less residual sugar content,and higher glycerol yield(8.91 g/L)than that in MSM.Meanwhile,yeasts fermented with MSM produced higher fatty acids,esters,terpenes,and carbonyl compounds(benzaldehyde).The two fermentation mediums have their own advantages and can be selected according to the actual needs.