混菌发酵对贵人香低醇甜白葡萄酒的香气影响
|
摘要
以贵人香酿酒葡萄为原料,选用非酿酒酵母和酿酒酵母混菌发酵低醇葡萄酒,采用顶空固相微萃取结合气相-质谱(HS-SPME-GC-MS)测定发酵酒样的挥发性香气化合物。结果显示,与对照组相比,戴尔有孢圆酵母(Torulaspora delbrueckii)与酿酒酵母顺序接种发酵酒样中酯类、高级醇以及萜烯类香气化合物的含量均有不同程度升高,乙酸己酯、己酸乙酯、壬醇、香叶醇、大马士酮、癸醛等15种化合物香气活度值(OAV)>1,多于对照组的3种;感官评价表明混菌发酵赋予酒样强烈花香、果香的同时也增强了酒体香气复杂性和层次感。综合分析,混菌发酵可明显提升贵人香低醇白葡萄酒的香气品质。
Italian Riesling grapes were used as raw material to brew low-alcohol sweet wine using Saccharomyces cerevisiae and non-Saccharomyces cerevisiae yeasts. The aroma profiles were determined by head space solid phase microextraction and gas chromatography/mass spectrometry( HS-SPME-GC-MS). The results showed that the contents of esters,higher alcohols,and terpenes in Riesling wine co-fermented with Torulaspora delbrueckii and S. cerevisiae increased in comparison to the control group. Moreover,the odor activity values of 15 aroma compounds,such as hexyl acetate,ethyl hexanoate,nonyl alcohol,geraniol,damascene and decyl aldehyde,were all over one,significantly more than that of the control group( 3 kinds only). The taste evaluation indicated that the co-fermented wine had strong flower and fruit fragrance with enhanced complexity and layering of wine aroma. In conclusion,co-fermentation using different types of yeasts significantly increased the aroma of Italian Riesling low alcohol sweet white wine.
Italian Riesling grapes were used as raw material to brew low-alcohol sweet wine using Saccharomyces cerevisiae and non-Saccharomyces cerevisiae yeasts. The aroma profiles were determined by head space solid phase microextraction and gas chromatography/mass spectrometry( HS-SPME-GC-MS). The results showed that the contents of esters,higher alcohols,and terpenes in Riesling wine co-fermented with Torulaspora delbrueckii and S. cerevisiae increased in comparison to the control group. Moreover,the odor activity values of 15 aroma compounds,such as hexyl acetate,ethyl hexanoate,nonyl alcohol,geraniol,damascene and decyl aldehyde,were all over one,significantly more than that of the control group( 3 kinds only). The taste evaluation indicated that the co-fermented wine had strong flower and fruit fragrance with enhanced complexity and layering of wine aroma. In conclusion,co-fermentation using different types of yeasts significantly increased the aroma of Italian Riesling low alcohol sweet white wine.
引文
[1]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.GB/T 15038-2006葡萄酒[S].北京:中国标准出版社,2006.
[2]齐晓琴.半甜型无醇葡萄酒生产技术研究[D].银川:宁夏大学,2017.
[3]吕文,张福庆,崔艳.几种处理方法对低醇葡萄酒发酵和品质的影响[J].中国酿造,2012,31(5):74-77.
[4]李记明,司合芸,尹卓容,等.渗透蒸发生产低醇葡萄酒的工艺研究[J].食品科学,2007,28(2):379-381.
[5]李艳,牟德华.中途抑制发酵法制备葡萄酒的研究[J].酿酒科技,2007,34(6):107-110.
[6]张明霞,吴玉文,段长青.葡萄与葡萄酒香气物质研究进展[J].中国农业科学,2008,41(7):2 098-2 104.
[7]GOBBIM,COMITINIF,DOMIZIOP.Lachanceathermotolerans and Saccharomyces cerevisiae in simultaneous and sequential cofermentation:a strategy to enhance acidity and improve the overall qualityof wine[J].Food Microbiology,2013,33(2):271-281.
[8]SWIEGERS J H,PRETORIUS I S.Yeast modulation of wine flavor[J].Advances in Applied Microbiology,2005,57(57):131-175.
[9]WANG X C,LI A H,DIZY M,et al.Evaluation of aroma enhancement for"Ecolly"dry white wines by mixed inoculation of selected Rhodotorulamucilaginosa and Saccharomyces cerevisiae[J].Food Chemistry,2017,228:550-559.
[10]CONTRERAS A,CURTIN C,VARELA C.Yeast population dynamics reveal a potential'collaboration'between Metschnikowiapulcherrima and Saccharomyces uvarum for the production of reduced alcohol wines during Shiraz fermentation[J].Applied Microbiology&Biotechnology,2015,99(4):1 885-1 895.
[11]VARELA C,SENGLER F,SOLOMON M,et al.Volatile flavour profile of reduced alcohol wines fermented with the non-conventional yeast species Metschnikowiapulcherrima,and Saccharomyces uvarum[J].Food Chemistry,2016,209:57-64.
[12]VARELA C,BARKER A,TRAN T,et al.Sensory profile and volatile aroma composition of reduced alcohol Merlot wines fermented with Metschnikowiapulcherrima and Saccharomyces uvarum[J].International Journal of Food Microbiology,2017,252:1-9.
[13]原苗苗,姜凯凯,孙玉霞,等.戴尔有孢圆酵母对葡萄酒香气的影响[J].食品科学,2018,39(4):99-105.
[14]ENGLEZOS V,TORCHIO F,CRAXERO F,et al.Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerellabacillaris(synonym Candida zemplinina)and Saccharomyces cerevisiae[J].LWT-Food Science and Technology,2016,73:567-575.
[15]申静云,刘沛通,段长青,等.不同有孢汉逊酵母与酿酒酵母混合发酵对威代尔冰葡萄酒香气的影响[J].食品与发酵工业,2017,43(10):16-23.
[16]VILANOVA M,MARTINEZ C.First study of determination of aromatic compounds of red wine from Vitisvinifera CV.Castanal grown in Galicia(NW Spain)[J].European Food Research Technology,2007,224(4):431-436.
[17]丁吉星,何玉云,梁艳英,等.新型嘉宝果起泡酒香气成分及特征香气分析[J].食品科学,2014,35(24):145-150.
[18]SCHULLER D,CASAL M.The use of genetically modified Saccharomyces cerevisiae strains in the wine industry[J].Applied microbiology and biotechnology,2005,68(3):292-304.
[19]赵军.混菌发酵中酵母菌生长状况及代谢产物分析[J].中国酿造,2011,30(12):145-147.
[20]涂崔,潘秋红,朱保庆,等.葡萄与葡萄酒中单萜化合物的研究进展[J].园艺学报,2011,38(7):1 397-1 406.
[21]PEINADO R A,MORENO J,MEDINA M,et al..Changes in volatile compounds and aromatic series in sherry wine with high gluconicacid levels subjected to aging by submerged for yeast culture[J].Biotechnology Letters,2004,26(9):757-762.
[22]陶永胜,彭传涛.中国霞多丽干白葡萄酒香气特征与成分关联分析[J].农业机械学报,2012,43(3):130-139.
[23]何兰兰,张妮,于海燕.基于气相色谱-质谱联用对樱桃酒香气分析[J].食品工业科技,2013,34(21):141-148,365.
[24]徐亚男,刘秋萍,李琦,等.GC-MS对非酿酒酵母菌发酵赤霞珠葡萄酒香气成分的检测[J].中国酿造,2014,33(6):135-139.
[25]王星晨,胡凯,陶永胜.葡萄汁有孢汉逊酵母和酿酒酵母的混合酒精发酵动力学[J].食品科学,2016,37(3):103-108.
[2]齐晓琴.半甜型无醇葡萄酒生产技术研究[D].银川:宁夏大学,2017.
[3]吕文,张福庆,崔艳.几种处理方法对低醇葡萄酒发酵和品质的影响[J].中国酿造,2012,31(5):74-77.
[4]李记明,司合芸,尹卓容,等.渗透蒸发生产低醇葡萄酒的工艺研究[J].食品科学,2007,28(2):379-381.
[5]李艳,牟德华.中途抑制发酵法制备葡萄酒的研究[J].酿酒科技,2007,34(6):107-110.
[6]张明霞,吴玉文,段长青.葡萄与葡萄酒香气物质研究进展[J].中国农业科学,2008,41(7):2 098-2 104.
[7]GOBBIM,COMITINIF,DOMIZIOP.Lachanceathermotolerans and Saccharomyces cerevisiae in simultaneous and sequential cofermentation:a strategy to enhance acidity and improve the overall qualityof wine[J].Food Microbiology,2013,33(2):271-281.
[8]SWIEGERS J H,PRETORIUS I S.Yeast modulation of wine flavor[J].Advances in Applied Microbiology,2005,57(57):131-175.
[9]WANG X C,LI A H,DIZY M,et al.Evaluation of aroma enhancement for"Ecolly"dry white wines by mixed inoculation of selected Rhodotorulamucilaginosa and Saccharomyces cerevisiae[J].Food Chemistry,2017,228:550-559.
[10]CONTRERAS A,CURTIN C,VARELA C.Yeast population dynamics reveal a potential'collaboration'between Metschnikowiapulcherrima and Saccharomyces uvarum for the production of reduced alcohol wines during Shiraz fermentation[J].Applied Microbiology&Biotechnology,2015,99(4):1 885-1 895.
[11]VARELA C,SENGLER F,SOLOMON M,et al.Volatile flavour profile of reduced alcohol wines fermented with the non-conventional yeast species Metschnikowiapulcherrima,and Saccharomyces uvarum[J].Food Chemistry,2016,209:57-64.
[12]VARELA C,BARKER A,TRAN T,et al.Sensory profile and volatile aroma composition of reduced alcohol Merlot wines fermented with Metschnikowiapulcherrima and Saccharomyces uvarum[J].International Journal of Food Microbiology,2017,252:1-9.
[13]原苗苗,姜凯凯,孙玉霞,等.戴尔有孢圆酵母对葡萄酒香气的影响[J].食品科学,2018,39(4):99-105.
[14]ENGLEZOS V,TORCHIO F,CRAXERO F,et al.Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerellabacillaris(synonym Candida zemplinina)and Saccharomyces cerevisiae[J].LWT-Food Science and Technology,2016,73:567-575.
[15]申静云,刘沛通,段长青,等.不同有孢汉逊酵母与酿酒酵母混合发酵对威代尔冰葡萄酒香气的影响[J].食品与发酵工业,2017,43(10):16-23.
[16]VILANOVA M,MARTINEZ C.First study of determination of aromatic compounds of red wine from Vitisvinifera CV.Castanal grown in Galicia(NW Spain)[J].European Food Research Technology,2007,224(4):431-436.
[17]丁吉星,何玉云,梁艳英,等.新型嘉宝果起泡酒香气成分及特征香气分析[J].食品科学,2014,35(24):145-150.
[18]SCHULLER D,CASAL M.The use of genetically modified Saccharomyces cerevisiae strains in the wine industry[J].Applied microbiology and biotechnology,2005,68(3):292-304.
[19]赵军.混菌发酵中酵母菌生长状况及代谢产物分析[J].中国酿造,2011,30(12):145-147.
[20]涂崔,潘秋红,朱保庆,等.葡萄与葡萄酒中单萜化合物的研究进展[J].园艺学报,2011,38(7):1 397-1 406.
[21]PEINADO R A,MORENO J,MEDINA M,et al..Changes in volatile compounds and aromatic series in sherry wine with high gluconicacid levels subjected to aging by submerged for yeast culture[J].Biotechnology Letters,2004,26(9):757-762.
[22]陶永胜,彭传涛.中国霞多丽干白葡萄酒香气特征与成分关联分析[J].农业机械学报,2012,43(3):130-139.
[23]何兰兰,张妮,于海燕.基于气相色谱-质谱联用对樱桃酒香气分析[J].食品工业科技,2013,34(21):141-148,365.
[24]徐亚男,刘秋萍,李琦,等.GC-MS对非酿酒酵母菌发酵赤霞珠葡萄酒香气成分的检测[J].中国酿造,2014,33(6):135-139.
[25]王星晨,胡凯,陶永胜.葡萄汁有孢汉逊酵母和酿酒酵母的混合酒精发酵动力学[J].食品科学,2016,37(3):103-108.
© 2004-2018 中国地质图书馆版权所有 京ICP备05064691号 京公网安备11010802017129号 地址：北京市海淀区学院路29号 邮编：100083 电话：办公室：(+86 10)66554848；文献借阅、咨询服务、科技查新：66554700 |