优选发酵毕赤酵母与酿酒酵母混合发酵增香酿造爱格丽干白葡萄酒

doi:10.3864/j.issn.0578-1752.2018.11.015

摘要/Abstract

摘要： 【目的】研究优选发酵毕赤酵母（Pichia fermentans）与酿酒酵母（Saccharomyces cerevisiae）混合发酵对‘爱格丽’（Ecolly）干白葡萄酒的增香作用，优化干白葡萄酒的酿造工艺。【方法】将发酵毕赤酵母菌株H5Y-28与酿酒酵母菌株F5以10﹕1、4﹕1、1﹕1、1﹕4、1﹕10比例接种，进行模拟葡萄汁的混合发酵，并以酿酒酵母纯发酵为对照，发酵过程中监测酵母的活菌数、总菌数，建立菌体生长动力学模型。按相同接种比例进行爱格丽干白葡萄酒的发酵应用，以酿酒酵母纯发酵和添加发酵毕赤酵母胞外酶处理作为对照，酿造次年4月，对所酿葡萄酒酒样进行香气的感官分析和GC-MS分析。【结果】菌体生长动力学表明，随着发酵毕赤酵母接种比例的升高，其存活数量和存活时间明显增加，但优选菌株H5Y-28的高比例（10﹕1、4﹕1）接种处理会降低酿酒酵母的最大生长数量。感官分析结果表明，混合发酵有利于增强‘爱格丽’葡萄酒的果香和花香，尤其是热带水果香气，但高发酵毕赤酵母接种比例（10﹕1）会给葡萄酒带来较强的生青味，而酒样1﹕1、4﹕1仅引入较弱的生青味。挥发性香气成分分析结果表明，品种香气成分的含量随着发酵毕赤酵母接种比例的升高而增加，尤其是萜烯类和C13-去甲类异戊二烯化合物。此外，添加胞外酶能显著提高葡萄酒品种香气的含量，尤其是C13-去甲类异戊二烯化合物的含量（高于纯酿酒酵母发酵酒样90%）。混合发酵显著增加了酒样中发酵香气中的乙酸酯、C6—C12脂肪酸及其酯类、异戊醇与苯乙醇的含量。与单一酿酒酵母发酵酒样相比，1﹕1接种比例有助于提高酒样中26%品种香气成分和39%发酵香气成分的含量，尤其是显著地提高了中链脂肪酸乙酯的含量（40%）。【结论】毕赤酵母与酿酒酵母1﹕1接种处理不影响酿酒酵母生长，且具有较强的增香酿造潜力。

关键词: 发酵毕赤酵母, 混合发酵, 增香酿造, 干白葡萄酒, 生长动力学, 香气

Abstract: 【Objective】It is aimed to evaluate the aroma enhancement of Ecolly dry white wine produced by simultaneous inoculation of one selected Pichia fermentans and Saccharomyces cerevisiae yeast, and to optimize fermentation process of Ecolly dry white wine.【Method】The selected strain P. fermentans (H5Y-28) was co-inoculated in synthetic grape must with a strain S. cerevisiae yeast (F5) at the ratios of 10:1, 4:1, 1:1, 1:4, 1:10, respectively; and single inoculation of S. cerevisiae was set as control. Yeasts biomass and viable cells count of all the samples were monitored during fermentation and the results were used to build yeasts growth kinetics. For fermentation test of Ecolly dry white wine, same ratios of P. fermentans (H5Y-28) and S. cerevisiae yeast (F5) were inoculated on Ecolly must, single inoculation of S. cerevisiae and single inoculation of S. cerevisiae with extracellular enzyme extract from 72h P. fermentans (H5Y-28) culture were used as controls. Volatile aroma compounds analysis and sensory analysis of Ecolly wine samples were conducted by SPME-GC–MS and a well-trained tasting panel in the next April.【Result】Yeasts growth kinetics showed that the amount of viable cells and the survival duration of the selected strain obviously increased with the higher inoculation ratio of P. fermentans in model fermentation, but 10:1 and 4:1 inoculation lowered the total amount of S. cerevisiae yeast. Sensory analysis of Ecolly dry white wine samples revealed that mixed fermentation could improve intensities of fruity and flower characteristics, particularly tropical fruity note. However, higher inoculation ratios of P. fermentans (10:1) caused intense scent of green trait while wine samples of 1:1 and 4:1 only induced weak scent of green trait. Volatile aroma compounds analysis showed that the total concentration of varietal aroma compounds increased significantly as the inoculation ratio of P. fermentans increased, especially terpenols and C13-norisoprenoids. Moreover, the addition of extracellular enzyme extract improved the total level of varietal aroma compounds, especially C13-norisoprenoids (90% higher than the single use of S. cerevisiae). In terms of fermentative aroma compounds, mixed fermentation remarkably elevated the concentration of acetate, C6-C12 fatty acids and their corresponding ethyl esters, isoamyl alcohol and phenyl ethanol. Compared with the wine sample of single use of S. cerevisiae, inoculation ratio of 1:1 improved the contents of varietal aroma compounds and fermentative aroma compounds by 26% and 39%, respectively, and the total content of medium-chain fatty acids ethyl esters in wine sample of 1:1 was notably 40% higher than the control (single use of S. cerevisiae). 【Conclusion】 Mixed fermentation at the ratio 1:1 of P. fermentans and S. cerevisiae has no negative effect on the growth of S. cerevisiae yeast,andhas a great potential to improve the quality of the wine aroma of Ecolly dry white wine.

Key words: Pichia fermentans;mixed fermentation, aroma enhancement fermentation, dry white wine, growth kinetics, aroma

王倩倩，覃杰，马得草，陶永胜. 优选发酵毕赤酵母与酿酒酵母混合发酵增香酿造爱格丽干白葡萄酒[J]. 中国农业科学, 2018, 51(11): 2178-2192.

WANG QianQian, QIN Jie, MA DeCao, TAO YongSheng. Aroma Enhancement of Ecolly Dry White Wine by Co-inoculation of Selected Pichia fermentans and Saccharomyces cerevisiae[J]. Scientia Agricultura Sinica, 2018, 51(11): 2178-2192.

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