粟酒裂殖酵母与酿酒酵母共同接种发酵对‘黑比诺’干红葡萄酒品质的影响

Effect of Mixed Culture Fermentation with Schizosaccharomyces pombe and Saccharomyces cerevisiae on the Quality of‘Pinot Noir’Dry Red Wine

为研究粟酒裂殖酵母(Schizosaccharomyces pombe)在干红葡萄酒酿造中的应用潜力以及S.pombe菌株与酿酒酵母(Saccharomyces cerevisiae)共酵的最佳比例。本实验以‘黑比诺’葡萄为原料,采用S.pombe SP1260和商业S.cerevisiae红佳酿(Vintage Red,VR)以不同接种比例混合发酵为处理,以VR单独接种完成乙醇发酵后再接种商业酒酒球菌(Oenococcus oeni)完成苹果酸-乳酸发酵的酒样为对照,分析乙醇发酵过程中菌株生物量的变化,所得酒样的相关理化指标、色泽参数、苹果酸及主要挥发性香气化合物含量,结合感官评价分析S.pombe和S.cerevisiae不同接种比例共同接种发酵对‘黑比诺’干红葡萄酒品质的影响。结果表明:菌株SP1260与VR以1000∶1的比例接种时,VR对SP1260菌株生长影响较弱,乙醇发酵结束后,SP1260菌株生物量为106 CFU/mL;酒样中苹果酸含量与对照酒样无显著差异,苹果酸均被完全降解;酒样的色度值、总花色苷含量显著高于对照;香气组分中的高级醇、脂肪酸含量显著降低,乙酸异戊酯、辛酸甲酯、癸酸乙酯和丁香酚等含量较高,果香、花香较浓郁;感官评分表明,1000∶1接种的酒样呈深宝石红色,透亮澄澈,酸甜平衡,余味较长,酒体香气浓郁,感官品质最优。综上所述,SP1260与VR以1000∶1同时接种发酵具有代替苹果酸-乳酸发酵的潜能,能够提升干红葡萄酒色泽,改善口感,增加酒体的果香和花香。

This study was undertaken in order to investigate the application potential of Schizosaccharomyces pombe and the best mixed culture of S.pombe and Saccharomyces cerevisiae for dry red wine production.The biomass change during alcoholic fermentation and physicochemical properties,color parameters,and the contents of malic acid and major volatile aroma compounds in‘Pinot Noir’wines fermented with mixed cultures of S.pombe(SP1260)and a commercial strain of S.cerevisiae,Vintage Red(VR),or sequential inoculation of VR for alcoholic fermentation and Oenococcus oeni for malolactic fermentation as a control were determined.Moreover,sensory analysis was performed to evaluate the effect of co-inoculation with S.pombe and S.cerevisiae on the quality of‘Pinot Noir’dry red wine.The results showed that S.cerevisiae had little effect on the growth of SP1260 when co-inoculated at a mixing ratio of 1000:1.After completion of alcohol fermentation,the biomass of SP1260 was 106 CFU/mL.Malic acid was degraded completely during the fermentation process,and the content of malic acid was not significantly different between the two wines.The chroma value and total anthocyanin content of the simultaneous inoculation group were significantly higher than those of the control group.In addition,the contents of aroma components such as higher alcohols and fatty acids were lower significantly,the contents of isoamyl acetate,methyl octanoate,ethyl decanoate and eugenol were higher,and the fruity and flowery aroma were stronger compared with the control group.The sensory evaluation results showed that the wine inoculated with a 1000:1 mixture of SP1260 and VR was deep ruby red in color,transparent and clear,and possessed a well balance sweet and sour flavor with a long aftertaste and a strong and rich aroma,having the best sensory quality.To sum up,simultaneous fermentation with SP1260 and VR at 1000:1 ratio has the potential to replace malolactic fermentation,which can improve the color and taste,and increase the fruity and floral aroma of dry red wine.