摘要
研究优选胶红酵母与酿酒酵母不同混合发酵方案对季风性气候区干红葡萄酒的香气质量、多酚及颜色的影响,优化增香酿造技术方案。实验以陕西合阳梅鹿辄葡萄为试材,设计2种菌株不同比例同时接种和顺序接种策略酿造干红葡萄酒。酿造完成后,对葡萄酒样品的香气成分进行顶空固相微萃取结合气相色谱-质谱联用法定性定量分析,香气特征通过感官量化品评法描述,采用光谱法量化分析酒样的13个颜色与多酚相关指标。结果表明,高比例同时接种显著增加了品种香气成分的含量,尤其是C6化合物和硫醇,而顺序接种更利于释放萜烯类和β-大马酮香气成分;发酵香气中高级醇、C6~C12脂肪酸及其酯类的含量随优选酵母接种比例的升高而增加,顺序接种在提高乙酸酯和苯乙基类化合物含量上有明显优势。较高比例(4∶1)同时接种和顺序接种处理明显增加了酒样中总花色苷、黄酮醇、酒石酸酯的含量,显著提高了辅色花色苷比例。感官分析表明,高比例同时接种处理显著增强供试酒样果香和花香的同时,也增强了生青和动物味,而顺序接种处理适度增强果香和花香的同时却能降低不良气味。综上,优选胶红酵母与酿酒酵母不同接种处理的混合发酵干红葡萄酒具有差异明显的色泽风味质量特征,顺序接种适度增香的同时没有生成不良气味的风险,并且有利于改善色泽质量。
This study aimed to investigate the effect of different mixed culture fermentation strategies with Rhodotorula mucilaginosa and Saccharomyces cerevisiae on the aroma profile, polyphenols and color of dry red wine produced in the monsoonal region of China, and to optimize wine aroma enhancement. Merlot grapes produced in Heyang country, Shaanxi province were used to make dry red wines by simultaneous or sequential inoculation of the two strains. After completion of fermentation, the aroma attributes of wines were determined by solid-phase microextraction coupled to gas chromatographymass spectrometry(SPME-GC-MS) and a well-trained panel. A total of 13 color parameters and polyphenols were quantitatively determined by spectroscopy. Results showed that simultaneous inoculation with higher proportion of R. mucilaginosa significantly increased the concentration of the varietal aroma compounds, especially C6 compounds and thiol, whereas sequential inoculation of R. mucilaginosa and S. cerevisiae(1:1) was more conducive to the release of terpenols and β-damascenone. In the case of simultaneous inoculation, the contents of higher alcohols, C6–C12 fatty acids and their ethyl esters elevated with increasing proportion of R. mucilaginosa, while sequential inoculation was markedly advantageous in increasing the contents of acetates, other esters and phenyl ethyls. Both simultaneous inoculation with R. mucilaginosa/S. cerevisiae ratio = 4:1 and sequential inoculation remarkably increased the contents of total anthocyanins, flavonols, and tartaric esters, as well as the proportion of co-pigmented anthocyanins. Sensory analysis revealed that simultaneous inoculation with higher proportion of R. mucilaginosa remarkably improved the intensities of fruity and floral aroma as well as green taste and animal-like flavor. Sequential inoculation moderately enhanced the floral and fruity aroma while reducing off-odor intensity. In summary, significant variations in color and flavor characteristics existed among wines produced using t
作者
马娜
王星晨
孔彩琳
陶永胜
MA Na;WANG Xingchen;KONG Cailin;TAO Yongsheng(College of Enology,Northwest A&F University,Yangling 712100,China;Shannxi Engineering Research Center for Viti-viniculture,Yangling 712100,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2021年第2期97-104,共8页
Food Science
基金
国家自然科学基金面上项目(31972199)
科技部发展改革专项(106001000000150012)。
关键词
胶红酵母
混菌发酵
干红葡萄酒
香气质量
多酚物质
Rhodotorula mucilaginosa
mixed culture fermentation
red wine
aroma quality
polyphenols
