天然酵母菌株对赤霞珠葡萄酒香气构成的影响

Influence of natural yeast strains on aroma components in Cabernet Sauvignon wines

以烟台赤霞珠葡萄为原料,用筛选的2株天然葡萄酒酵母菌株ZYFJQ、YQY和商品酵母RC212、D254单独或组合发酵生产干红葡萄酒。酒样常规理化指标分析表明,所有单菌株及组合发酵酒样的理化指标均符合葡萄酒国标要求。香气成分的GC-MS结果显示:RC212+D254+YQY菌株共发酵产生31种香气,香气种类最多,口感和谐。RC212+ZYFJQ组合发酵酒样在理化指标和香气协调性上较为突出。

Using Yantai Cabemet Sauvignon grapes as raw material, the dry red wines were produced by single-strain or multi-strain fermentation of two natural yeast strains ZYFJQ and YQY and two commercial strains RC212 and D254. The physical and chemical analysis of the wines showed that all the physical and chemical indexes of the wines produced either by single-strain fermentation or by multi-strain fermentation could meet the Chinese standards. The CC-MS analysis of aroma components showed that 3 laromas, which was the highest number, was detected in the harmo- nious wines produced by the multi-strain fermentation of RC212, D254 and YQY. The wines produced by multi-strain fermentation of D254 and ZYFJQ had a good balance between physic-chemical indexes and aromas, and the combination ofD254 and ZYFJQ was proper for the production of Yantai wines.