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当前位置: 首页 > 文章 > 混菌发酵对美乐低醇桃红葡萄酒香气的影响 核农学报 2018 (11) 2195-2207
Position: Home > Articles > Effects of Co-fermentation on Volatile Compounds of Merlot Low Alcohol Rose Wine Journal of Nuclear Agricultural Sciences 2018 (11) 2195-2207

混菌发酵对美乐低醇桃红葡萄酒香气的影响

作  者：
王媛;祝霞;杨学山;黎洁;任超;秦丽;韩舜愈
单  位：
甘肃农业大学食品科学与工程学院/甘肃省葡萄与葡萄酒工程学重点试验室/甘肃省葡萄与葡萄酒产业技术研发中心;甘肃农业大学生命科学技术学院
关键词：
低醇葡萄酒;非酿酒酵母;混菌发酵;挥发性香气
摘  要：
为提高美乐低醇桃红葡萄酒中挥发性香气化合物的含量,选用2株非酿酒酵母Mstschnikowia pulcherrima和Pure Torulaspora delbrueckii分别与酿酒酵母混菌发酵,采用顶空固相微萃取和气相色谱-质谱联用技术测定不同发酵阶段葡萄酒样的香气化合物。结果表明,与PL-Sc相比,Met-Sc组中挥发性香气化合物的含量较高,尤其是酯类、高级醇和萜烯类。通过微酿试验验证了混菌发酵后Met-Sc组的香气品质,此外该组酒样的花香、果香和香气浓郁度评分明显高于对照组,且具有强烈花香、果香的同时其酒体香气复杂性和层次感有所增强。综合分析,Mstschnikowia pulcherrima-S.cerevisia(ES488)混菌发酵可明显提高了美乐低醇桃红葡萄酒香气品质,这为生产高品质低醇葡萄酒提供了技术支持。
译  名：
Effects of Co-fermentation on Volatile Compounds of Merlot Low Alcohol Rose Wine
作  者：
WANG Yuan;ZHU Xia;YANG Xueshan;LI Jie;REN Chao;QIN Li;HAN Shunyu;Research and Development Center of Wine Industry,Gansu Province/Gansu Key Lab of Viticulture and Enology/College of Food Science and Engineering,Gansu Agricultural University;College of Life Science and Technology,Gansu Agricultural University;
关键词：
low alcohol wines;;non-Saccharomyces cerevisiae;;co-fermentation;;volatile compounds
摘  要：
In order to improve the content of volatile compounds in Merlot low alcohol rose wine,two strains of nonSaccharomyces cerevisiae( Mstschnikowia puicherrima and Pure Torulaspora delbrueckii) were co-fermented with Saccharomyces cerevisiae,headspace solid phase microextraction and GC-MS were used to determine volatile compounds from different fermentation stages of the wine. The results showed that Met-Sc had higher volatile compounds than PLSc,especially esters,higher alcohols and terpenes. The micro-brewing experiment verified the high volatile quality of Met-Sc after co-fermentation,in which the floral,fruity and aroma intensity of the sample group were significantly increased compared to the control group,enhanced the complexity and layering of aromas. In conclusion,Mstschnikowia pulcherrima-Saccharomyces cerevisia( ES488) co-fermentation significantly increased the volatile of Merlot low alcohol rose wine,providing technical support for the production of high quality low alcohol wines.

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