混菌发酵对贺兰山东麓‘赤霞珠’干红葡萄酒香气的影响

Effect of Mixed Culture Fermentations on the Aroma Compounds of‘Cabernet Sauvignon’Dry Red Wine Produced in the Eastern Foothill of Helan Mountain

为研究非酿酒酵母与酿酒酵母混合发酵对贺兰山东麓‘赤霞珠’葡萄酒香气品质的影响,确定最适的混菌发酵接种工艺,以单一酿酒酵母发酵作为对照,选用葡萄汁有孢汉逊酵母(Hanseniaspora uvarum)Yun268、发酵毕赤酵母(Pichia fermentans)Z9Y-3和毕赤克鲁维酵母(Pichia kluyveri)C735三种优选非酿酒酵母,分别与酿酒酵母进行不同比例接种(10∶1、1∶1)及不同时间接种(提前48 h顺序接种、同时接种)的发酵方案酿造‘赤霞珠’干红葡萄酒,评价酒样理化及香气指标。结果表明:与对照相比,所有混菌发酵处理均提高了0.38~1.11 g/L葡萄酒甘油产量,同时降低了0.33%~1.9%乙醇体积分数。发酵毕赤酵母Z9Y-3与酿酒酵母按10∶1比例同时接种,在确保乙醇发酵顺利完成的同时,还能够显著增加干浸出物含量23.6%,增加甘油含量4.6%,此外在香气方面能够最大程度发挥其产香特性,显著增加芳樟醇、β-大马士酮、辛酸乙酯、乙酸苯乙酯、癸酸甲酯和辛酸异戊酯等30种香气物质的含量,使挥发性成分总量提升45%,并在感官上增强了葡萄酒的浆果香、热带水果香、花香和坚果香,因此可作为贺兰山东麓‘赤霞珠’葡萄酒的理想混菌发酵方案。

This study investigated the effect of mixed culture fermentations with non-Saccharomyces strains and Saccharomyces cerevisiae on the aroma quality of‘Cabernet Sauvignon’wine from the eastern foothill of Helan Mountain in Ningxia in order to determine the optimum inoculation scheme for mixed culture fermentation.Three non-Saccharomyces strains were tested,including Hanseniaspora uvarum YUN268,Pichia fermentans Z9Y-3 and Pichia kluyveri C735.The proportions of mixed cultures were 10:1 and 1:1 between non-Saccharomyces and S.cerevisiae.Two inoculation schemes were used,namely sequential(48 hours apart)and simultaneous inoculation.Inoculation with S.cerevisiae alone was used as a control.The physicochemical and aroma properties of the resultant wine samples were evaluated.The results showed that compared with the control group,the mixed culture fermentation treatments increased the glycerol yield by 0.38-1.11 g/L and reduced the alcohol content by 0.33%-1.9%.In addition to ensuring successful completion of alcoholic fermentation,simultaneous inoculation of P.fermentans Z9Y-3 and S.cerevisiae at a mixing ratio of 10:1 significantly increase the dry extract content by 23.6%and the glycerol content by 4.6%.Moreover,this inoculation scheme maximized the ability of the two strains to produce aroma compounds,significantly increasing the contents of 30 different aroma compounds,including linalool,β-damascenone,ethyl octanoate,phenethyl acetate,methyl decanoate,isoamyl octanoate increasing the total amount of volatile compounds by 45%,and enhancing the berry-like,tropical fruit-like,floral and nutty aroma of wine.Therefore,this mixed culture fermentation scheme can be used as an ideal one for the production of‘Cabernet Sauvignon’wine in the eastern foothill of Helan Mountain.