产硫化氢酿酒酵母菌株对黑比诺干红葡萄酒品质的影响
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摘要
为明确酿酒酵母菌株之间硫化氢(H_2S)产生量的差异性对黑比诺干红葡萄酒品质的影响,以低产、中产、高产H_2S的3株酿酒酵母菌株为供试菌株,分别发酵生产黑比诺干红葡萄酒,对所得酒样的H_2S含量,谷胱甘肽含量测定,采用顶空固相微萃取和气相色谱-质谱联用技术进行香气成分定性定量分析,利用主成分分析和感官评价方法对对酒样的感官品质进行分析。结果显示,菌株D01、Z01、Vintage Red的基酒中H_2S产生量差异显著且GSH生成量与H_2S生成量呈反比关系;D01菌株在香气方面的贡献高于Z01、Vintage Red菌株,D01菌株的基酒感官评价较其他两种整体评分高,且D01菌株可改善葡萄酒口感,增加酒体香气复杂性,稳定葡萄酒颜色,提高葡萄酒品质。
In order to clarify the effect of hydrogen sulfide( H_2 S) production on the sensory quality of dry red wine,three Saccharomyces cerevisiae strains with different production amount of H_2 S( low yield,middle yield and high yield) were respectively used in fermentation to produce Pinot Noir dry red wine. Then the contents of hydrogen sulfide and glutathione in wine samples were measured,and aroma components were qualitatively and quantitatively analyzed through headspace solid-phase micro-extraction and GC-MS. In the end,the sensory quality of wine samples was assessed by principal component analysis and sensory evaluation. The results showed that the production of H_2 S in base liquors of strain D10,Z01 and Vintage Red was significantly different. GSH production amount was inversely proportional to the amount of H_2 S. The contribution of D01 strain to the aroma was higher than that of the Z01 and Vintage Red strain. The base wine sensory evaluation from D01 strain was higher than the other two overall scores,and D01 strain improved taste,aroma complexity,color stability,and quality of wine.
In order to clarify the effect of hydrogen sulfide( H_2 S) production on the sensory quality of dry red wine,three Saccharomyces cerevisiae strains with different production amount of H_2 S( low yield,middle yield and high yield) were respectively used in fermentation to produce Pinot Noir dry red wine. Then the contents of hydrogen sulfide and glutathione in wine samples were measured,and aroma components were qualitatively and quantitatively analyzed through headspace solid-phase micro-extraction and GC-MS. In the end,the sensory quality of wine samples was assessed by principal component analysis and sensory evaluation. The results showed that the production of H_2 S in base liquors of strain D10,Z01 and Vintage Red was significantly different. GSH production amount was inversely proportional to the amount of H_2 S. The contribution of D01 strain to the aroma was higher than that of the Z01 and Vintage Red strain. The base wine sensory evaluation from D01 strain was higher than the other two overall scores,and D01 strain improved taste,aroma complexity,color stability,and quality of wine.
引文
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[14]翦伟,韩舜愈,张波,等.单一p H法、p H示差法和差减法快速定量干红葡萄酒总花色营的比较[J].食品工业科技,2012,33(23):323-423.
[15]张佳涛,漆叶琼,潘向辉,等.肠膜明串珠菌肠膜亚种Z_25在苹果酒中发酵特性的研究[J].食品工业科技,2011,11(87):201-204.
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[17]李华,冯丽丹,梁新红,等.固相萃取结合GC/MS法测定葡萄酒中氨基甲酸乙酯[J].食品与生物技术学报,2008,27(1):62-66.
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[21]李蕊蕊,张将,刘峻溪,等.酵母多糖的添加对桑葚酒品质的影响[J].酿酒科技,2015(9):49-53.
[22]ESCOT S,FEUILLAT M,DULAU L,et al.Release of polysaccharides by yeast and the influence of released polysaccharides on color stability and wine astringency[J].Australian Journal of Grape&Wine Research,2008,7(3):153-159.
[23]韩富亮,李杨,李记明,等.红葡萄酒花色苷结构和颜色的关系研究进展[J].食品与生物技术学报,2011,30(3):328-336.
[24]王秀君.山葡萄果实与酒中酚类和香气物质的指纹图谱研究[D].哈尔滨:东北林业大学,2008.
[25]RIOU V,VERNHET A,DOCO T,et al.Aggregation of grape seed tannins in model wine-effect of wine polysaccharides[J].Food Hydrocolloids,2002,16(1):17-23.
[26]PANG X.GUO X.QIN Z.et al.Identification of aromaactivecompounds in Jiaslii muskmelon juice by GC-O-MS and OAVcalculation[J].Journal of Agricultural and Food Cliemistry,2012,60(17):4 179-4 185.
[27]陶永胜,刘吉彬,兰圆圆,等.人工贵腐葡萄酒香气的仪器分析与感官评价[J].农业机械学报,2016,47(2):270-279.
[28]何兰兰,张妮,于海燕.基于气相色谱-质谱联用对樱桃酒香气分析[J].食品工业科技,2013,34(21):141-148.
[29]李艳,康俊杰,成晓玲,等.3种自酬曲蚌母娠造赤霞珠干红葡萄酒的香气成分分析[[J].食品科学,2010,31(22):378-382.
[30]郭惜雅,张丽玲,黄鹭强.固相微萃取-气质联用分析杨桃酒的主要香气成分[J].农产品加工学刊,2011(5):92-94.
[31]ANAM M,VICTOR G,CRISTIAN V,et al.Differential synthesis of fermentative aroma compounds of two related commercial wine yeast strains[J].Food Chemistry,2009,117(2):189-195.
[32]STYGER G,Prior B,Bauer F F.Wine flavor and aroma[J].Journal of Industrial Microbiology&Biotechnology,2011,38(9):1 145.
[33]李纪涛,蒋一鸣,束俊霞,等.不同酿酒酵母发酵的紫薯糯米酒香气成分分析[J].食品科学,2014,35(16):202-207.
[2]王春晓,刘延琳.酿酒酵母菌株发酵过程中硫化氢产率动态变化研究[J].酿酒科技,2012(3):43-45.
[3]韩娜,刘延琳,刘爱国,等.醋酸铅试纸法在低产H2S酿酒酵母筛选中的应用[J].西北农林科技大学学报(自然科学版),2009,37(1):225-228.
[4]WAINWRIGHT T.Production of H2S by Yeasts:Role of Nutrients[J].Journal of Applied Microbiology,1971,34(1):161-171.
[5]PJA V,GRAY R S.The origin and control of hydrogen sulfide during fermentation of grape must[J].American Journal of Enology&Viticulture,1979,30(3):187-197.
[6]BUTZKE C,SEUNG K P.Impact of fermentation rate changes on potential hydrogen sulfide concentrations in wine[J].Journal of Microbiology and Biotechnology,2011,21(5):519-524.
[7]LINDERHOLM A,DIETZEL K,HIRST M,et al.Identification of MET10-932 and characterization as an allele reducing hydrogen sulfide formation in wine strains of Saccharomyces cerevisiae[J].Applied&Environmental Microbiology,2010,76(23):7 699-7 707.
[8]MENDES-FERREIRA A,BARBOSA C,JIMENEZ-MARTI E,et al.The wine yeast strain-dependent expression of genes implicated in sulfide production in response to nitrogen availability[J].Journal of Microbiology and Biotechnology,2010,20(9):1 314-1 321.
[9]宫雪,江璐,刘宁,等.高产甘油低产H2S葡萄酒优良酵母菌株筛选及其酿酒特性[J].食品科学,2015,36(19):132-136.
[10]韩娜.低产硫化氢及氨基甲酸乙酯葡萄酒酵母菌株的筛选[D].杨凌:西北农林科技大学,2008.
[11]冒秋丹,韩舜愈,祝霞,等.3种酵母对蛇龙珠干红葡萄酒发酵过程中主要理化指标的影响[J].甘肃农业大学学报,2012,2(7):131-134.
[12]李素岳.蛇龙珠果实成熟过程中的品质变化及浸渍工艺对其葡萄酒品质的影响[D].兰州:甘肃农业大学,2013.
[13]李静,聂继云,王孝娣,等.Folin-Ciocalteus法测定葡萄和葡萄酒中的总多酚[J].中国南方果树,2007,36(6):86-87.
[14]翦伟,韩舜愈,张波,等.单一p H法、p H示差法和差减法快速定量干红葡萄酒总花色营的比较[J].食品工业科技,2012,33(23):323-423.
[15]张佳涛,漆叶琼,潘向辉,等.肠膜明串珠菌肠膜亚种Z_25在苹果酒中发酵特性的研究[J].食品工业科技,2011,11(87):201-204.
[16]马腾臻,李颖,张莉,等.油橄榄酒的酿造及香气成分分析[J].食品科学,2010,31(24):484-487.
[17]李华,冯丽丹,梁新红,等.固相萃取结合GC/MS法测定葡萄酒中氨基甲酸乙酯[J].食品与生物技术学报,2008,27(1):62-66.
[18]JOSEM L G S,HERAS M O,MAGARINO S P.Microoxygenation treatment and sensory properties of young red wines[J].Food Science&Technology International,2008,14:123-130.
[19]PEREZ-MAGARINO S,ORTEGA-HERAS M,CANOMOZO E,et al.The influence of oak wood chips,microoxygenation treatment,and grape variety on colour,and anthocyanin and phenolic composition of red wines[J].Journal of Food Composition&Analysis,2009,22(3):204-211.
[20]赵光鳌,尹桌荣,张继民,等译.葡萄酒酿造学-原理及应用[M].北京:轻工业出版社,2001.
[21]李蕊蕊,张将,刘峻溪,等.酵母多糖的添加对桑葚酒品质的影响[J].酿酒科技,2015(9):49-53.
[22]ESCOT S,FEUILLAT M,DULAU L,et al.Release of polysaccharides by yeast and the influence of released polysaccharides on color stability and wine astringency[J].Australian Journal of Grape&Wine Research,2008,7(3):153-159.
[23]韩富亮,李杨,李记明,等.红葡萄酒花色苷结构和颜色的关系研究进展[J].食品与生物技术学报,2011,30(3):328-336.
[24]王秀君.山葡萄果实与酒中酚类和香气物质的指纹图谱研究[D].哈尔滨:东北林业大学,2008.
[25]RIOU V,VERNHET A,DOCO T,et al.Aggregation of grape seed tannins in model wine-effect of wine polysaccharides[J].Food Hydrocolloids,2002,16(1):17-23.
[26]PANG X.GUO X.QIN Z.et al.Identification of aromaactivecompounds in Jiaslii muskmelon juice by GC-O-MS and OAVcalculation[J].Journal of Agricultural and Food Cliemistry,2012,60(17):4 179-4 185.
[27]陶永胜,刘吉彬,兰圆圆,等.人工贵腐葡萄酒香气的仪器分析与感官评价[J].农业机械学报,2016,47(2):270-279.
[28]何兰兰,张妮,于海燕.基于气相色谱-质谱联用对樱桃酒香气分析[J].食品工业科技,2013,34(21):141-148.
[29]李艳,康俊杰,成晓玲,等.3种自酬曲蚌母娠造赤霞珠干红葡萄酒的香气成分分析[[J].食品科学,2010,31(22):378-382.
[30]郭惜雅,张丽玲,黄鹭强.固相微萃取-气质联用分析杨桃酒的主要香气成分[J].农产品加工学刊,2011(5):92-94.
[31]ANAM M,VICTOR G,CRISTIAN V,et al.Differential synthesis of fermentative aroma compounds of two related commercial wine yeast strains[J].Food Chemistry,2009,117(2):189-195.
[32]STYGER G,Prior B,Bauer F F.Wine flavor and aroma[J].Journal of Industrial Microbiology&Biotechnology,2011,38(9):1 145.
[33]李纪涛,蒋一鸣,束俊霞,等.不同酿酒酵母发酵的紫薯糯米酒香气成分分析[J].食品科学,2014,35(16):202-207.