混菌发酵对山东胶东半岛产区“小芒森”葡萄酒香气的影响

Influence of Mixed Fermentation on the Aroma of'Petit Manseng'Wine from Shandong Jiaodong Peninsula Appellation

为研究非酿酒酵母与酿酒酵母混菌发酵对山东胶东半岛产区“小芒森”葡萄酒香气品质的影响,设置三种发酵方案,分别是单独接种从山东胶东半岛产区筛选得到的非酿酒酵母Issatchenkia terricola JIAOD4101,单独接种商业酿酒酵母SY18,和非酿酒酵母与商业酿酒酵母混合发酵,来酿造“小芒森”葡萄酒,并对发酵完成之后的酒样进行香气检测和感官品评。结果表明,与商业酿酒酵母相比,非酿酒酵母Issatchenkia terricola JIAOD4101能够提高葡萄酒中甘油、酯类物质和萜烯类物质含量,明显提升了乙酸苯乙酯的含量,增强了葡萄酒玫瑰花、刺槐花的香气特征;混菌发酵的方式,提高了葡萄酒香气总量,增加了香气物质种类,增强了葡萄酒的香蕉、柑橘、玫瑰花、刺槐花的香气特征强度。因此,采用混菌发酵的方法,可以提高‘小芒森’葡萄酒的香气浓郁度,同时可以增加香气的复杂度。

In order to study the effect of mixed fermentation of non-Saccharomyces and Saccharomyces yeasts on the aroma quality of'Petit Manseng'wine from Shandong Jiaodong Peninsula,three fermentation schemes were set up,inoculation of non-Saccharomyces yeast Issatchenkiaterricola JIAOD4101,screened from Shandong Jiaodong Peninsula production area,commercial Saccharomyces yeast SY18,and mixed fermentation of non-Saccharomyces and Saccharomyces yeasts to brew'Petit Manseng'wine,respectively.And the samples of the wines were tested for the aroma and sensory evaluation after the completion of the fermentation.The results showed that compared with commercial Saccharomyces yeasts,the non-Saccharomyces yeast Issatchenkia terricola JIAOD4101 was able to increase the contents of glycerol,esters and terpenes in the wines,and significantly elevated the content of phenylethyl acetate,and enhanced the aroma profiles of roses and acacia flowers in the wines;and the mixed fermentation of the yeasts increased the total amount of aroma of the wines,the number of the mixed fermentation increased the total amount of wine aroma,increased the variety of aroma substances,and enhanced the intensity of the aroma characteristics of banana,citrus,rose,and acacia flowers in the wine.Therefore,the use of the mixed fermentation can increase the aromatic intensity of the'Petit Manseng'wine,as well as the aromatic complexity.