扁平云假丝酵母与酿酒酵母混合发酵对葡萄酒乙醇含量及香气的影响

Effects of Mixed Fermentation of Candida humilis and Saccharomyces cerevisiae on Ethanol Content and Aroma of Wine

为降低葡萄酒中的乙醇含量,采用不同接种方式(同时接种和顺序接种)在两个温度下(13℃和23℃)进行扁平云假丝酵母(Candida humilis)与酿酒酵母(Saccharomyces cerevisiae)的发酵实验。结果表明:23℃时混合发酵除高产甘油外,还有效降低了乙醇含量,其中与S. cerevisiae单独发酵相比,顺序接种可降低乙醇体积分数约2.59%,降醇幅度达到17.56%。在香气方面,混合发酵能产生较高含量的酯类物质,其中顺序接种最为明显,如乙酯类物质总量和乙酸乙酯含量分别增加了18.30%和16.03%,丁酸乙酯含量提高了2.77倍,明显增加了花香和果香;13℃时,混合发酵显著提高了β-大马士酮的含量,其中同时接种发酵增加26.19%。结果表明C. humilis与S. cerevisiae进行混合发酵具有较好的降醇效果,可以为葡萄酒的降醇研究提供一种新的解决方法。

In order to reduce the ethanol content in wine, mixed-culture wine fermentations with Candida humilis and Saccharomyces cerevisiae were carried out using different inoculation methods （simultaneous inoculation and sequential inoculation） at two temperatures （13 and 23 ℃）. The results showed that compared with the pure S. cerevisiae fermentation, the co-inoculation and sequential inoculation of S. cerevisiae with C. humilis could signifcantly enhance glycerol content and reduce ethanol yield during fermentation at 23 ℃, especially the sequential inoculation, which exhibited a 17.56% reduction （i.e., from （14.75 ± 0.23）% to （12.16 ± 0.59）%） in ethanol concentration （V/V） compared to the pure culture of S. cerevisiae. The co-fermentation generated more esters than the single strain fermentation, and especially the sequential inoculation increased the concentrations of total ethyl esters and ethyl acetate by 18.30% and 16.03%, respectively and ethyl butyrate concentration by 2.77 folds and signifcantly enhanced the foral and fruity aroma. As for fermentation at 13 ℃, the co-fermentation showed an increasing concentration of β-damascenone, and increased β-damascenone concentration by 26.19% with the simultaneous inoculation compared with the control. These results indicated that C. humilis had potential application for producing reduced alcohol wine when used in mixed fermentation with S. cerevisiae, which could provide a new tool for reducing alcohol level in wine production.