混合菌株顺序发酵对葡萄酒质量的影响

Effect of inoculation sequence of co-fermentation on wine quality

混菌发酵是指利用两种或两种以上的微生物完成发酵的过程,通常能使发酵产品表现出更好的特性,已引起酿酒师的关注。本研究使用速度型和风味型酿酒酵母各1株,按不同的顺序接种到新鲜的‘蛇龙珠’葡萄汁中进行发酵。发酵结束后检测发酵液的基础理化指标、风味物质含量并进行感官品评,以确定较优的混菌接种顺序,探索较佳的混菌发酵工艺。结果表明,首先接种速度型发酵酵母,且较风味型酵母早接种1 d时发酵液理化指标和感官质量最优。混菌发酵过程中不同菌株的接种顺序对产品质量有一定影响,适当的接种顺序有助于获得高品质的发酵产品。

Co-fermentation refers to the process using two or more microorganisms to complete the fermentation.Generally,products of co-fermentation show better characteristics.In this study,two kinds of wine yeasts with fast fermentation speed and good fermentation flavor respectively,were fermented in different inoculation sequences for wine fermentation.The physicochemical indexes,flavor substances of fermentation broth were detected and sensory evaluation was carried out to determine the best inoculation sequence of mixed strains.Results showed that the aroma and sensory quality of wine was the best when the speed fermentation yeast was inoculated one day before the flavor fermentation yeast.In co-fermentation process,the inoculation sequence of different strains has a certain influence on product quality,and appropriate inoculation sequence is helpful to obtain high-quality fermentation products.