摘要
为发掘本土毕赤克鲁维酵母(Pichia kluyveri)在葡萄酒酿造中的应用潜力及其对葡萄酒香气的影响,采用优选P.kluyveri HS-2-1和酿酒酵母(Saccharomyces cerevisiae)NX11424以1∶1、10∶1、20∶1的接种比例混合发酵赤霞珠葡萄酒。结果表明:HS-2-1在混菌发酵过程中具有良好的定植能力。与NX11424纯种发酵相比,混合发酵酒样中挥发酸含量降低,高级醇和酯类物质含量显著提高,其中以20∶1比例接种发酵所得葡萄酒中高级醇和酯类物质总量的增高最为显著,分别提高了24.19%和21.34%。P.kluyveri接种比例的增大有利于提高葡萄酒中异戊醇、丁酸乙酯、己酸乙酯、辛酸乙酯、9-癸烯酸乙酯和乳酸乙酯等香气物质的含量,增强葡萄酒的果香和花香。研究表明,菌株HS-2-1酿酒特性优良,其与NX11424以20∶1比例接种具有较强的增香酿造应用前景。
This study aimed to understand the potential application of indigenous Pichia kluyveri in winemaking and its impact on wine aroma.Mixed starter cultures of P.kluyveri HS-2-1 and Saccharomyces cerevisiae NX11424 at ratios of 1:1,10:1 and 20:1 were separately used to ferment Cabernet Sauvignon wine.Results showed that HS-2-1 propagated well in the mixed culture fermentation.Compared with pure fermentation by NX11424,wines produced by mixed fermentation contained less volatile acid as well as significantly higher levels of esters and higher alcohols with the highest increase being 24.19%and 21.34%at 20:1 ratio,respectively.Additionally,the concentrations of isopentanol,ethyl butyrate,ethyl hexanoate,ethyl octanoate,ethyl 9-decenoate and ethyl lactate increased with increased proportion of HS-2-1 in the mixed inoculum,thus enhancing the fruity and floral aroma of the wine.To our knowledge,this study is the first to indicate that strain HS-2-1 exhibits good enological characteristics,and further highlight its potential application in wine-making by co-fermentation with S.cerevisiae NX11424 at a ratio of 20:1.
作者
张文静
杨诗妮
杜爽
姜娇
叶冬青
刘延琳
ZHANG Wenjing;YANG Shini;DU Shuang;JIANG Jiao;YE Dongqing;LIU Yanlin(College of Enology,Northwest A&F University,Yangling 712100,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2020年第12期84-90,共7页
Food Science
基金
国家自然科学基金面上项目(31571812)
国家自然科学基金青年科学基金项目(31501463)
国家现代农业(葡萄)产业技术体系建设专项(CARS-29)
农业部葡萄酒加工重点实验室开放课题(KLVE201702)。
关键词
毕赤克鲁维酵母
混合发酵
增香酿造
干红葡萄酒
Pichia kluyveri
mixed fermentation
aroma enhancement fermentation
red wine
