戴尔有孢圆酵母与酿酒酵母细胞间接触对‘赤霞珠’葡萄酒风味品质的影响

doi:10.3864/j.issn.0578-1752.2024.16.013

Abstract

Abstract:

【Objective】The mixed fermentation of Saccharomyces cerevisiae and Non-Saccharomyces yeast could improve the complexity and richness of wine aroma. In order to accurately control the mixed fermentation, it is necessary to deeply elucidate the regulatory effects of the contact between yeast cells in the co-culture on alcohol fermentation and metabolites.【Method】Torulaspora delbrueckii (T. delbrueckii) and S. cerevisiae was inoculated in the sterilized Cabernet Sauvignon grape juice to conduct pure fermentation, mixed fermentation, and double-compartment fermentation, respectively, and the differences in fermentation kinetics and volatile aroma compounds were analyzed. In addition, the effects of mixed fermentation and double-compartment fermentation on the vinification parameters and flavor quality of Cabernet Sauvignon wine under different inoculation time modes were investigated.【Result】T. delbrueckii strain was unable to complete the alcoholic fermentation independently, resulting in a final reducing sugar content of 89.00 g∙L^-1 in its fermented wine. S. cerevisiae maintained high growth activity in pure fermentation, mixed fermentation as well as double-compartment fermentation, and successfully completed alcohol fermentation. Cell-to-cell contact during mixed fermentation significantly reduced the viability of T. delbrueckii. Compared with the pure fermentation of S. cerevisiae, the mixed and the double-compartment fermentation were characterized by high content of the total acid and low level of ethanol and pH value. The content of volatile acid detected in each treated wine sample was between 0.2-0.7 g∙L^-1. The content of volatile acid and anthocyanin in the mixed fermentation group was significantly lower than those in S. cerevisiae pure fermentation and double-compartment fermentation. The results of GC-MS showed that the content of aroma compounds in T. delbrueckii strain pure fermentation group was the lowest among all wine samples. Compared with the S. cerevisiae pure fermentation, the content of esters in the mixed fermentation and the double-compartment fermentation significantly increased, while the content of higher alcohols and C₆ compounds significantly decreased. The content of ester compounds, such as isoamyl acetate, hexyl acetate, ethyl caproate and ethyl caprylate in the mixed fermentation group, showed a significant increase trend compared with those in the double-compartment fermentation group. Meanwhile, there was a significant decrease in the levels of higher alcohols and benzene derivatives. In addition, the inoculation time of S. cerevisiae also had a significant effect on the formation of isoamyl acetate and hexyl acetate during mixed fermentation. The results of sensory analysis showed that the simultaneous inoculation (0 h) strategy could significantly reduce the green flavor and enhance the fruity and floral aroma of wine samples compared with S. cerevisiae pure fermentation.【Conclusion】During the mixed alcoholic fermentation, the yeast cell-to-cell contact not only limited the growth of T. delbrueckii, but also significantly affected the aroma characteristics and sensory quality of Cabernet Sauvignon wine.

Key words: wine, Alcoholic fermentation, Non-Saccharomyces yeasts, Saccharomyces cerevisiae, cell-to-cell contact, volatile compounds, flavor quality

ZHOU DeGang, XU BinYan, WANG QingXia, ZHU Xia, YANG XueShan. Effects of Cell-to-Cell Contact Between Torulaspora delbrueckii and Saccharomyces cerevisiae on the Flavor and Quality of Cabernet Sauvignon Wine[J].Scientia Agricultura Sinica, 2024, 57(16): 3264-3282.

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Figures/Tables 12

Fig. 1

Table 1

Fig. 2

Fig. 3

Fig. 4

Fig. 5

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Table 2

The content of volatile compounds with OAV>0.1 in Cabernet Sauvignon wine fermented with different strategies"

化合物 Compound	阈值 Threshold (μg∙L^-1)	气味活性值 Odor activity value		香气物质质量浓度Aroma concentration (g∙L^-1)										气味描述 Odor description
化合物 Compound	阈值 Threshold (μg∙L^-1)	气味活性值 Odor activity value		P-Td		P-Sc		M_0h-Td/Sc		M_48h-Td/Sc		D_0h-Td/Sc	D_48h-Td/Sc	气味描述 Odor description
乙酸酯Acetate ester
乙酸异戊酯 Isoamyl acetate	30^[30]	>1.0		240.67±11.63f		1841.62±49.65e		2379.82±16.75b		2056.2±17.14c		2622.37±32.56a	1924.82±22.58d	苹果、香蕉、水果 Apples, bananas, fruit
乙酸己酯 Hexyl acetate	670^[30]	>0.1		9.87±2.21d		235.91±44.94b		295.98±2.06a		273.99±11.62a		284.78±6.77a	130.12±6.8c	苹果、香蕉、草本 Apples, bananas, herbs
乙酸辛酯 Octyl acetate	50^[29]	>0.1		/		10.21±0.19a		/		9.22±1.53b		6.7±1.02c	/	柑橘、脂肪、木材 Citrus, fat, wood
脂肪酸乙酯Ethyl ester
己酸乙酯 Ethyl hexanoate	14^[30]	>1.0		80.58±11.86f		563.19±24.7e		867.89±14.19b		685.47±16.9d		950.76±11.91a	798.21±13.59c	茴香、香蕉、白兰地 Fennel, banana, brandy
辛酸乙酯 Ethyl caprylate	5^[30]	>1.0		125.37±13.6d		3068.89±79.64c		5322.07±511.95a		3213.94±180.79c		3913.51±3.49b	4050.86±212.1b	杏、香蕉、白兰地 Apricots, bananas, brandy
癸酸乙酯 Ethyl caprate	200^[30]	>1.0		461±4.9e		1176.4±128.15d		1550.75±2.27b		1311.93±100.42c		1943±26.81a	531.58±2.93e	白兰地、天竺葵 Brandy, geranium
其他酯Other esters
辛酸甲酯 Methyl octylate	200^[29]	>0.1		/		25.56±1.93a		10.87±1.59b		/		/	/	水果、橙子、甜味 Fruit, orange, sweet
丙酸己酯 Hexyl propionate	8^[30]	>1.0		/		31.27±0.3a		17.65±0.68b		/		10.73±0.73c	/	*
正辛酸异戊酯 Isoamyl octylate	125^[30]	>0.1		/		13.93±3.36b		20.63±4.99a		/		7.79±0.03c	/	烤苹果 Roast apple
高级醇Higher alcohol
异戊醇 Isoamylol	30000^[30]	>0.1		2900.7±225.8e		4431.76±136.36a		3753.93±290.09c		3470.63±18.08d		4040.31±126.07b	3807.05±291.5bc	苦杏仁、香蕉 Bitter almonds, bananas
正庚醇 Heptan-1-ol	200^[30]	>0.1		6.1±0.63d		32.68±2.27a		9.25±0.01c		25.3±1b		4.08±0.44e	7.03±0.23d	柠檬、柑橘 Lemon, citrus,
正辛醇 1-Octanol	40^[31]	>0.1		/		40.15±1.71a		/		30.62±3.31b		/	/	柑橘、玫瑰、茉莉 Citrus, rose, jasmine
苯衍生物Benzene derivative
乙酸苯乙酯 Phenethyl acetate	250^[31]	>0.1		223.55±7.43d		635.44±11.41c		748.95±28.74b		616.93±41.09c		874.39±69.95a	625.54±14.26c	玫瑰、花香、果香 Rose, floral, fruity aromas
苯乙醇 Phenethyl alcohol	10000^[31]	>0.1		2570.47±399.9b		2604.23±88.12b		3101.56±141.2a		2495.06±257.03b		3129.64±209.56a	2632.84±163.54b	玫瑰、花香、蜂蜜 Rose, floral fragrance, honey
脂肪酸Fatty acids
2-甲基丁酸 2-Methylbutyric acid	30^[29]	>0.1		73.71±0.34a		29.38±1.19c		19.63±1.29d		35.64±4.26b		30.46±3.74c	21.57±1.53d	辛辣、乳酪 Spicy, cheese
辛酸 Octanoic acid	500^[32]	>0.1		24.3±5.7c		103.4±30.3a		86.42±2.36ab		33.94±0.9c		73.2±13.84b	20.73±4.81c	奶酪、脂肪 Cheese, fat
萜烯类Terpene
芳樟醇 Linalool	15^[31]	>0.1	18.78±0.62a		12.27±0.46d		13.87±0.93c		12.04±0.09d		17.11±0.69b		19.35±0.35a	花香、果香、葡萄 Floral, fruity, grape
乙酸香叶酯 Geranyl acetate	150^[29]	>0.1	/		/		/		20.47±2.59b		/		40.3±2.31a	薰衣草、玫瑰、甜味 Lavender, rose, sweet taste
香茅醇 Citronellol	100^[30]	>0.1	20.21±0.3c		19.08±0.92c		26.75±1.77a		22.09±2.66b		17.16±0.68d		17±0.3d	柑橘、花香、水果 Citrus, floral, fruit
香叶醇 Geraniol	20^[31]	>0.1	14.52±1.92c		/		19.01±0.03b		29.11±3.15a		/		/	花香、百香果 Floral, passion fruit
反式-橙花叔醇 (E)-Nerolidol	70^[29]	>0.1	2.84±0.89c		/		5.68±0.12b		2.48±0.27c		10.8±1.64a		10.97±0.04a	花、蜡、木香 Flower, wax, wood fragrance
金合欢醇 Farnesol	20^[29]	>0.1	4.73±0.44c		/		6.89±0.12a		2.96±0.05d		5.35±0.45b		6.71±0.12a	花香、油味、甜味 Floral, oily, sweet flavors
C₁₃降异戊二烯C₁₃-norbornadiene
β-大马士酮 β-Damascone	0.05^[32]	>1.0	32.74±0.86d		32.17±0.54d		41.84±0.35c		45.38±0.44a		44.37±1.72ab		43.94±0.26b	花香、果香、蜂蜜 Floral, fruity, honey
C₆化合物C₆ compounds
正己醇 1-Hexanol	1100^[32]	>0.1	382.05±20.64b		401.35±1.69a		287.02±24.53c		277.96±9.8c		210.24±16.06d		207.8±3.19d	花、水果、生青味 Flowers, fruits, green flavors

Table 2

Fig. 9

Fig. 10

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发酵方式 Fermentation method	酵母组合 Yeast combination	同时接种 Simultaneous inoculation		顺序接种 Sequential inoculation
发酵方式 Fermentation method	酵母组合 Yeast combination	0 h		0 h	48 h
纯种发酵 Pure fermentation	ES488	*
纯种发酵 Pure fermentation	Td	*
混菌发酵 Mixed fermentation	ES488/Td	+	x	+	x
双室发酵 Double-compartment fermentation	Td（左 Left）/ES488（右 Right）	+	x	+	x

Effects of Cell-to-Cell Contact Between Torulaspora delbrueckii and Saccharomyces cerevisiae on the Flavor and Quality of Cabernet Sauvignon Wine

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