毕赤克鲁维酵母与酿酒酵母混合发酵对‘赤霞珠’葡萄酒品质的影响

Effects of mixed fermentation of Pichia kluyveri and Saccharomyces cerevisiae on the quality of ’Cabernet Sauvignon’ wine

为研究宁夏本土毕赤克鲁维酵母(Pichia kluyveri)与酿酒酵母(Saccharomyces cerevisiae)混合发酵对‘赤霞珠’葡萄酒品质的影响,试验以‘赤霞珠’葡萄为原料,将本土毕赤克鲁维酵母和酿酒酵母以10:1(V/V)的比例混合接种发酵。结果表明,与酿酒酵母单独发酵相比,混菌发酵提高了葡萄酒甘油产量3.06 g/L,增加了葡萄酒酯类物质的含量,尤其是乙酸乙酯、乙酸异戊酯和乙酸苯乙酯,分别提高了8.90倍、1.38倍、1.81倍。同时,感官品评结果显示,毕赤克鲁维酵母与酿酒酵母混合发酵的酒样果香味和花香味更为浓郁。综上,菌株毕赤克鲁维酵母在改善葡萄酒品质方面具有较好的应用潜力。

In order to study the effect of mixed fermentation of native Pichia kluyveri and Saccharomyces cerevisiae on the quality of ’Cabernet Sauvignon’ wine, using ’Cabernet Sauvignon’ grapes as raw materials, the native strains P. kluyveri and S. cerevisiae were inoculated for fermentation with the mixed ratio of 10∶1(V/V). The results showed that compared with S. cerevisiae fermentation alone, the production of glycerol by mixed fermentation increased by 3.06 g/L, and the content of wine esters increased, especially ethyl acetate, iso-amyl acetate and phenylethyl acetate, which increased 8.90 times, 1.38 times and 1.81 times, respectively. In addition, the sensory evaluation results showed that the wine-like fruity and floral aromas of the wine by P. kluyveri and S. cerevisiae mixed fermentation were more intense. In summary, the strain P. kluyveri had a good application potential in improving wine quality.