顺序和同时接种乳酸菌对马瑟兰葡萄酒品质的影响

Effects of Sequential and Simultaneous Inoculation of Lactic Acid Bacteria on the Quality of Marselan Red Wine

为探讨乳酸菌、非酿酒酵母和酿酒酵母对马瑟兰葡萄酒风味品质的影响,以戴尔有孢圆酵母、酿酒酵母与乳酸菌顺序接种(sequential inoculation,SEQ)和同时接种(simultaneous inoculation,SIM)为试验处理,以不接种乳酸菌自发进行苹果酸-乳酸发酵为对照(control,CK)酿造马瑟兰葡萄酒。采用顶空固相微萃取结合气相色谱质谱技术测定挥发性香气成分、高效液相色谱测定有机酸含量,并对葡萄酒进行感官评价。试验结果表明:SIM处理同CK处理的葡萄酒颜色差异明显;SIM处理缩短了苹果酸-乳酸发酵进程,且葡萄酒柠檬酸和酒石酸含量显著低于SEQ处理和CK处理(P<0.05);SEQ和SIM处理显著提高了葡萄酒中酯类物质含量(P<0.05),尤其是己酸乙酯和己酸异戊酯等化合物含量,CK处理异戊醇显著高于其它处理;主成分分析表明,SIM处理可以改变葡萄酒的香气轮廓,提升葡萄酒的复杂性,感官评分最高。

The effects of lactic acid bacteria,non-Saccharomyces cerevisiae yeast,and S.cerevisiae on the sensory quality of Marselan red wine were studied.Marselan red wine was produced by sequential inoculation(SEQ)and simultaneous inoculation(SIM)of Torulaspora delbrueckii,S.cerevisiae,and lactic acid bacteria,and the malolactic fermentation without inoculating lactic acid bacteria was taken as the control(CK).The volatile aroma components were determined by headspace solid-phase microextraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS).The content of organic acids was determined by high performance liquid chromatography(HPLC),and the sensory quality of the red wine was evaluated.The results showed that the color difference between SIM and CK was significant.SIM shortened the process of malolactic fermentation and had lower content of citric acid and tartaric acid in the red wine than SEQ and CK(P<0.05).SEQ and SIM increased the content of esters,especially ethyl hexanoate and isoamyl hexanoate,in the red wine(P<0.05).CK had higher content of isoamyl alcohol than other treatments.The principal component analysis showed that SIM changed the aroma profile and enhanced the complexity of the red wine,with the highest sensory score.