葡萄酒活性干酵母直投和活化工艺对酒精发酵的影响

Effects of direct inoculation and re-activated inoculation of active dry yeast on wine fermentation

选取了6种国内外不同的葡萄酒活性干酵母,分别采用活化与直投工艺,在15℃和25℃条件下,验证其酒精发酵的代谢动力学及甘油产量的差异。结果表明,在15℃发酵条件下,部分活性干酵母直投接种比活化接种晚一天结束发酵;F1酵母活化与直投处理间甘油产量没有显著差异(P>0.05),其他5种酵母活化工艺发酵的葡萄酒甘油产量显著高于直投工艺(P<0.05);在25℃发酵条件下,活化接种和直投接种均在同一天完成酒精发酵,最终残糖均<4g/L;F1酵母活化与直投接种之间的甘油产量没有显著的差异(P>0.05),A2酵母活化接种后葡萄酒的甘油产量显著低于直投工艺(P<0.05),其他4种葡萄酒活性干酵母活化后的甘油产量明显高于直投工艺(P<0.05)。与活化后接种相比,直投接种可能延长发酵时间,降低甘油产量。

Six different domestic and international wine active dry yeasts were selected,using re-activated and direct inoculation processes,and the difference in alcohol fermentation and glycerol production was analyzed under the conditions of 15 ℃ and 25 ℃,respectively.The results showed that under the fermentation condition of 15 ℃,some active dry yeasts with re-activated inoculation finished the alcohol fermentation one day earlier than the direct inoculation one.There was no significant difference in glycerol production between F1 re-activated and direct inoculation (P>0.05),and the glycerol production of the other five wine inoculated by re-activated dry yeasts was significantly higher than the direct inoculation process (P<0.05).Under the conditions of alcoholic fermentation at 25 ℃,re-activated inoculation and direct inoculation completed the alcohol fermentation on the same day,and the final residual sugar was less than 4g/L.There was no significant differences in the yield of glycerol between F1 re-activated and direct inoculation (P>0.05).The yield of glycerol after re-activated inoculation of yeast A2 was significantly lower than that of direct inoculation,and the yield of glycerol of the other four wine fermented by re-activated dry yeasts was significantly higher than that by direct inoculation (P<0.05).Direct inoculation may prolong fermentation time and reduce glycerol production compared to re-activated inoculation.