本土酿酒酵母对刺葡萄酒香气的影响
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摘要
为探索本土野生酵母在刺葡萄酒酿造生产中的应用价值,改良刺葡萄酒品质,采用顶空固相微萃取(HS–SPME)和气相色谱-质谱联用(GC–MS)技术对1株商业酿酒酵母和6株野生酿酒酵母所酿刺葡萄酒的挥发性物质进行分析,并用统计建模软件RGui构建热图,分析各菌株对刺葡萄酒香气的影响。结果表明:刺葡萄酒中的挥发性物质主要为酯类物质,其次是醇类物质;LE28、LD22与商业酵母RC212处于同一分支,其刺葡萄酒呈香物质含量趋势一致;LD1015独成一支,其香气物质总含量显著高于其他菌株的,但含有闻起来令人不愉快的气味;HME11、HXD21及XHB48与商业酵母RC212间的差异较大,HME11和HXD21与其他供试菌株相比,其所酿刺葡萄酒具有更浓郁的果香和花香。
The volatile components in wine Vitis davidii respectively fermented with a commercial strain Saccharomyces cerevisiae and 6 indigenous Saccharomyces cerevisiae strains were determined to explore aroma effects of indigenous yeast on V. davidii, as well as its improvement on wine quality by using head space solid phase micro extraction(HS–SPME) and the gas chromatography–mass spectrometry(GC–MS) in the study. RGui, a statistical modeling software, was employed to create heat map for analyzing the effects of various strains on wine aroma. The results demonstrated that the ester substance were the principal aroma components in these wine samples, the next were alcohols. The heat map showed that LE28 and LD22 were the closest branches to the commercial S. cerevisiae RC212, and they tended to present the same content on aroma substance in these three wine samples. The total aroma substance content fermented from LD1015, the inimitable strain, was the highest, but released unpleasant smelling. There was great different aroma among strains HME11, HXD21 and HXB48 from commercial strain RC212. However, there were more outstanding and stronger fruity and floral aroma fermented from HME11 and HXD21 than that of fermented with other strains.
The volatile components in wine Vitis davidii respectively fermented with a commercial strain Saccharomyces cerevisiae and 6 indigenous Saccharomyces cerevisiae strains were determined to explore aroma effects of indigenous yeast on V. davidii, as well as its improvement on wine quality by using head space solid phase micro extraction(HS–SPME) and the gas chromatography–mass spectrometry(GC–MS) in the study. RGui, a statistical modeling software, was employed to create heat map for analyzing the effects of various strains on wine aroma. The results demonstrated that the ester substance were the principal aroma components in these wine samples, the next were alcohols. The heat map showed that LE28 and LD22 were the closest branches to the commercial S. cerevisiae RC212, and they tended to present the same content on aroma substance in these three wine samples. The total aroma substance content fermented from LD1015, the inimitable strain, was the highest, but released unpleasant smelling. There was great different aroma among strains HME11, HXD21 and HXB48 from commercial strain RC212. However, there were more outstanding and stronger fruity and floral aroma fermented from HME11 and HXD21 than that of fermented with other strains.
引文
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[24]FORDE C G,COX A,WILLIAMS E R,et al.Associations between the sensory attributes and volatile composition of Cabernet Sauvignon wines and the volatile composition of the grapes used for their production[J].J Agric Food Chem,2011,59(6):2573–2583.
[25]杨莹,徐艳文,薛军侠,等.葡萄酒相关酵母的香气形成及香气特征[J].微生物学通报,2007,34(4):757–760.
[2]刘昆玉,方芳,石雪晖,等.腺枝葡萄与刺葡萄对葡萄黑痘病和霜霉病的抗性[J].湖南农业大学学报(自然科学版),2013,39(1):46–51.
[3]鲍瑞峰.刺葡萄果实与刺葡萄酒香气成分的研究[D].长沙:湖南农业大学,2010.
[4]周俊.刺葡萄酿酒品质与工艺研究[D].长沙:湖南农业大学,2009.
[5]áLVAREZ–PéREZ J M,CAMPO E,SAN–JUAN F,et al.Sensory and chemical characterisation of the aroma of Prieto Picudo roséwines:the differential role of autochthonous yeast strains on aroma profiles[J].Food Chem,2012,133(2):284–292.
[6]何英霞,蒋玉梅,李霁昕,等.不同酶和酵母对干红葡萄酒香气影响的差异分析[J].农业工程学报,2016,32(增刊1):325–332.
[7]刘峻溪,姜凯凯,韩爱芹,等.野生酵母和商品酵母发酵葡萄酒中挥发性成分差异研究[J].食品工业科技,2016,37(12):226–232,255.
[8]苗丽平,赵新节,董书甲,等.商业酵母对马瑟兰干红葡萄酒香气成分的影响[J].中国酿造,2016,35(10):56–61.
[9]STYGER G,PRIOR B,BAUER F F.Wine flavor and aroma[J].J Ind Microbiol Biotechnol,2011,38(9):1145–1159.
[10]STRIBNY J,QUEROL A,PéREZ–TORRADO R.Differences in enzymatic properties of the Saccharomyces kudriavzevii and Saccharomyces uvarumalcohol acetyltransferases and their impact on aroma–active compounds production[J].Front Microbiol,2016(7):897.
[11]马海燕,曹雪丹.不同酵母发酵宁夏赤霞珠葡萄酒风味分析[J].食品研究与开发,2017,38(3):152–156.
[12]蒋丽,车振明,邢亚阁,等.不同酵母菌株对霞多丽冰葡萄酒香气成分的影响[J].中外葡萄与葡萄酒,2015(1):36–39.
[13]陈超奇.优选长孢洛德酵母应用于刺葡萄酒增香酿造的效果分析[D].杨凌:西北农林科技大学,2016.
[14]张明霞,赵旭娜,杨天佑,等.顶空固相微萃取分析白酒香气物质的条件优化[J].食品科学,2011,32(12):49–53.
[15]TAO Y,LIU Y,LI H.Sensory characters of cabernet sauvignon dry red wine from Changli county(China)[J].Food Chemistry,2009,114(2):565–569.
[16]FLEET G H.Yeast interactions and wine flavour[J].Int J Food Microbiol,2003,86(1/2):11–22.
[17]VERNOCCHI Pamela,PATRIGNANI Francesca,NDAGIJIMANA Maurice,et al.Trebbiano wine produced by using Saccharomyces cerevisiae strains endowed withβ–glucosidase activity[J].Ann Microbiol,2015,65(3):1565–1571.
[18]SAERENS S M,DELVAUX F,VERSTREPEN K J,et al.Parameters affecting ethyl ester production bySaccharomyces cerevisiae during fermentation[J].Appl Environ Microbiol,2008,74(2):454–461.
[19]SUZZI G,ARFELLI G,SCHIRONE M,et al.Effect of grape indigenous Saccharomyces cerevisiae strains on Montepulciano d'Abruzzo red wine quality[J].Food Research International,2012,46(1):22–29.
[20]EBELER S E.Analytical chemistry:unlocking the secrets of wine flavor[J].Food Reviews International,2001,17(1):45–64.
[21]TORRENS J,URPíP,RIU–AUMATELL M,et al.Different commercial yeast strains affecting the volatile and sensory profile of cava base wine[J].Int J Food Microbiol,2008,124(1):48–57.
[22]POZO–BAYóN M A,G–ALEGRíA E,POLO M C,et al.Wine volatile and amino acid composition after malolactic fermentation:effect of Oenococcus oeni and Lactobacillus plantarum starter cultures[J].J Agric Food Chem,2005,53(22):8729–8735.
[23]CHAVES–LóPEZ C,SERIO A,OSORIO–CADAVID E,et al.Volatile compounds produced in wine by Colombian wild Saccharomyces cerevisiae strains[J].Annals of Microbiology,2009,59(4):733–740.
[24]FORDE C G,COX A,WILLIAMS E R,et al.Associations between the sensory attributes and volatile composition of Cabernet Sauvignon wines and the volatile composition of the grapes used for their production[J].J Agric Food Chem,2011,59(6):2573–2583.
[25]杨莹,徐艳文,薛军侠,等.葡萄酒相关酵母的香气形成及香气特征[J].微生物学通报,2007,34(4):757–760.