自然发酵与接种发酵“户太8号”葡萄酒品质及真菌微生物多样性分析

Quality Characteristics and Fungal Diversity during Natural and Inoculated Fermentation of“Hutai 8”Wine

为增加鲜食葡萄产品的附加值,提高果农的收益,系统研究了“户太8号”酿酒过程中真菌微生物多样性与葡萄酒品质的关系,通过高通量测序研究两种发酵方式(自然发酵与接种发酵)在不同发酵阶段“户太8号”葡萄酒真菌微生物多样性的变化及葡萄酒的风味特征。结果表明:自然发酵的葡萄酒与接种发酵相比,其葡萄酒乙醇体积分数较低,乙酸含量高;醇类与酯类挥发性风味物质含量高于接种发酵,脂肪酸类含量较低。在发酵前期,自然发酵葡萄酒菌群中孢汉逊酵母属(Hanseniaspora)占优势地位,发酵中期才出现大量酿酒酵母属(Saccharomyces),发酵结束阶段仍含有大量有孢汉逊酵母属。接种发酵过程中酿酒酵母属均占优势地位。乙酸乙酯及部分醇类物质,如苯乙醇、苯甲醇、正己醇、顺-3-壬烯-1-醇与有孢汉逊酵母属、链格孢属(Alternaria)、枝顶孢属(Acremonium)、枝孢属(Cladosporium)具有相关性。而且,自然发酵“户太8号”葡萄酒存在破败风险,且产生大量乙酸乙酯,会对香气造成不利影响。因此,推荐使用接种发酵酿造“户太8号”葡萄酒。

In order to increase the added value of table grape products and consequently improve the income of fruit farmers,this experiment systematically studied the relationship between fungal diversity and“Hutai 8”wine quality during the winemaking process.Fungal diversity changes during natural and inoculated wine fermentation were studied by high-throughput sequencing,and changes in flavor characteristics were evaluated as well.The results showed that compared with inoculated fermentation,naturally fermented wine had lower alcohol content and higher acetic acid content.Moreover,the contents of volatile alcohols and esters were higher than those of the wine produced by inoculated fermentation,and the content of fatty acids was lower.At the early stage of natural fermentation,Hanseniaspora was dominant in the microbial community of naturally fermented wine,a large number of Saccharomyces appeared at the middle stage,and there were still a large number of Hanseniaspora at the late stage.S.cerevisiae remained dominant during inoculated fermentation.Ethyl acetate and some alcohols,such as benzyl alcohol,benzyl alcohol,hexanol,cis-3-nonene-1-ol,were correlated with the genera Alternaria,Acremonium and Cladosporium.In addition,there could be a risk of naturally fermented“Hutai 8”wine deteriorating and producing a large amount of ethyl acetate,which can adversely affect the aroma.Therefore,inoculated fermentation is recommended to produce“Hutai 8”wine.