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

Abstract

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

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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Aroma Enhancement of Ecolly Dry White Wine by Co-inoculation of Selected Pichia fermentans and Saccharomyces cerevisiae

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