冷浸渍过程中真核微生物与小芒森干白葡萄酒香气成分的变化
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摘要
对不同冷浸渍时间果浆中真核微生物丰度以及葡萄酒中的挥发性成分分别进行测定,以酿酒葡萄小芒森(Petit Manseng)为试验材料,采用1、3、5 d冷浸渍时间处理后酿造干白葡萄酒。采用生物学信息分析、高通量测序方法以及顶空固相微萃取(HS-SPME)与气质联用技术(GC/MS)进行分析。结果表明,冷浸渍过程中shannon指数增加、simpson指数减小,真核微生物丰度呈逐渐增加的变化趋势。另外香气物质总含量呈增加趋势,由348.74增加至402.5 mg/L。酯类化合物呈增加趋势表现最为明显,其中己酸乙酯、2-己烯酸乙酯、5-己烯酸乙酯、辛酸乙酯、癸酸乙酯、棕榈酸乙酯等脂肪酸乙酯类化合物均呈明显上升趋势,脂肪酸乙酯含量呈增长趋势,在冷浸渍1、3、5 d中分别为187.87、199.29、222.07 mg/L。
In this experiment,the eukaryotic microbe abundance in the pulp and the volatile components in the wines were measured respectively in different cold maceration times.The Petit Manseng was used as experimental material to brewed Petit Manseng dry white wine after cold maceration time for 1,3,5 days.Analytical methods include biological information analysis,high-throughput sequencing,headspace solid-phase microextraction( HS-SPME) and gas chromatography-mass spectrometry( GC/MS).The results showed that Shannon index was increased and Simpson index was decreased,and the abundance of eukaryotic microbes was gradually increased during the cold maceration process. In addition,the aroma material content and species were gradually increased,and the total content of aroma substances increased from 348.74 to 402.5 mg/L. The most obvious increased in ester compounds,include Hexanoic acid ethyl ester,2-Hexenoic acid ethyl ester,Hex-5-enoic acid ethyl ester,Octanoic acid ethyl ester,Decanoic acid ethyl ester,Hexadecanoic acid ethyl ester.The fatty acid ethyl ester compounds showed a significant upward trend,the content of them were 187.87,199.29 and 222.07 mg/L respectively in cold maceration for 1,3 and 5 days.
In this experiment,the eukaryotic microbe abundance in the pulp and the volatile components in the wines were measured respectively in different cold maceration times.The Petit Manseng was used as experimental material to brewed Petit Manseng dry white wine after cold maceration time for 1,3,5 days.Analytical methods include biological information analysis,high-throughput sequencing,headspace solid-phase microextraction( HS-SPME) and gas chromatography-mass spectrometry( GC/MS).The results showed that Shannon index was increased and Simpson index was decreased,and the abundance of eukaryotic microbes was gradually increased during the cold maceration process. In addition,the aroma material content and species were gradually increased,and the total content of aroma substances increased from 348.74 to 402.5 mg/L. The most obvious increased in ester compounds,include Hexanoic acid ethyl ester,2-Hexenoic acid ethyl ester,Hex-5-enoic acid ethyl ester,Octanoic acid ethyl ester,Decanoic acid ethyl ester,Hexadecanoic acid ethyl ester.The fatty acid ethyl ester compounds showed a significant upward trend,the content of them were 187.87,199.29 and 222.07 mg/L respectively in cold maceration for 1,3 and 5 days.
引文
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[21]Torrens J,UrpíP,Riu-Aumatell M,et al. Different commercial yeast strains affecting the volatile and sensory profile of cava base wine[J].International Journal of Food Microbiology,2008,124(1):48-57.
[2]陈佳威,王焕香,商华,等.冷浸渍时间对赤霞珠干红葡萄酒品质的影响[J].中外葡萄与葡萄酒,2013(2):53-54.
[3]徐金辉,刘树文,董新平,等.冷浸渍结合皮汁分离发酵工艺对赤霞珠干红葡萄酒香气的影响[J].中外葡萄与葡萄酒,2009(7):25-28.
[4]Remize F,Dequin S,Huehn T,et al. Effects of enhanced glycerol production on yeast activity and fermentation flavour[M]//XXVème Congrès Mondial de la Vigne et du Vin:Paris19-23 Juin/June/Junio 2000. Office International de la Vigne et du Vin,2000:61-67.
[5]Lurton L,Snakkers G,Roulland C,et al. Influence of the fermentation yeast strain on the composition of wine spirits[J].Journal of the Science of Food&Agriculture,1995,67(4):485-491.
[6]Fischer U,Strasser M,Gutzler K. Impact of fermentation technology on the phenolic and volatile composition of German red wines[J]. International Journal of Food Science&Technology,2000,35(1):81-94.
[7]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.
[8]何娟,曹培鑫,黄英子,等.贵人香冰酒大生产过程中酵母菌群结构及动态变化[J].中国酿造,2014,33(5):30-33.
[9]Zhao Y P.Comparison of aromatic and phenolic compounds in cherry wines with different cherry cultivars by HS-SPME-GCMS and HPLC[J]. International Journal of Food Science and Technology,2012,47(1):100-106.
[10]Schloss P D,Westcott S L,Ryabin T,et al. Introducing mothur:open-source,platform-independent,communitysupported software for describing and comparing microbial communities.[J]. Applied&Environmental Microbiology,2009,75(23):7537.
[11]蔡建,朱保庆,兰义宾,等.蛇龙珠与卡曼娜葡萄酒主要呈香物质鉴定[J].中国酿造,2014,33(5):90-97.
[12]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.
[13]左俊伟,亓相媛,赵彩云,等.宁夏贺兰山东麓产区霞多丽、贵人香干白葡萄酒香气成分分析[J].食品与发酵工业,2016,42(10):149-155.
[14]赵悦.工艺条件对樱桃发酵酒花色苷类物质和挥发性香气物质的影响[D].济南:齐鲁工业大学,2016.
[15]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):2098-2104.
[16]蔡建.发酵前处理工艺对天山北麓‘赤霞珠’葡萄酒香气改良研究[D].北京:中国农业大学,2014.
[17]Romano P,Fiore C,Paraggio M,et al. Function of yeast species and strains in wine flavour[J]. International Journal of Food Microbiology,2003,86(1-2):169.
[18]Clementejimenez J M,Mingorancecazorla L,Martinezrodriguez S,et al. Molecular characterization and oenological properties of wine yeasts isolated during spontaneous fermentation of six varieties of grape must[J]. Food Microbiology,2004,21(2):149-155.
[19]周得庆.微生物学教程[M].高等教育出版社,1993.
[20]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.
[21]Torrens J,UrpíP,Riu-Aumatell M,et al. Different commercial yeast strains affecting the volatile and sensory profile of cava base wine[J].International Journal of Food Microbiology,2008,124(1):48-57.