葡萄汁有孢汉逊酵母与酿酒酵母混酿低醇葡萄酒

Mixed Fermentation of Hanseniaspora uvarum and Saccharomyces cerevisiae for Low Alcohol White Wine

以产自天津汉沽区的玫瑰香葡萄为原料,将葡萄汁有孢汉逊酵母与酿酒酵母进行顺序接种,以不同的接种比例和接种时机为变量(接种比例:有孢汉逊酵母与酿酒酵母1︰1,2︰1,3︰1,4︰1和1︰2。接种时机:先接种有孢汉逊酵母,12,24和36 h后接种酿酒酵母),研究其对最终低醇葡萄酒的理化指标、感官评价以及香气成分的影响。结果表明,当2种酵母菌接种时间间隔24 h,接种比例2︰1时,可获得酒精度稳定在6%vol左右、酸甜适宜、香气和风味较复杂且具有较高的微生物稳定性的低醇葡萄酒。

With Muscat grapes from Tianjin city Hangu district as raw material,Hanseniaspora uvarum was used in sequential inoculation with a commercial strain of Saccharomyces cerevisiae,different proportion and timing of vaccination of two yeasts were monitored to brew low alcohol white wine(Hanseniaspora uvarum and Saccharomyces cerevisiae 1︰1,2︰1,3︰1,4︰1 and 1︰2;Inoculation timing:firstly inoculate Hanseniaspora uvarum,after 12,24 and 36 h inoculate Saccharomyces cerevisiae).The effects on physico-chemical index,sensory evaluation and aroma compounds of the final low alcohol wine were investigated.The results indicated that an 6%vol of low alcohol white wine could be obtained when inoculation timing for Saccharomyces cerevisiae was 24 h after inoculation with Hanseniaspora uvarum,and the ratio of Hanseniaspora uvarum to Saccharomyces cerevisiae was 2︰1.The wine had balanced sweet and sour taste,complex aroma and flavor and higher microbio-stability.