耐热克鲁维酵母和粟酒裂殖酵母顺序接种发酵对美乐干红葡萄酒品质的影响
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摘要
研究耐热克鲁维酵母(Lachancea thermotolerans)与粟酒裂殖酵母(Schizosaccharomyces pombe)顺序接种发酵替代苹果酸-乳酸发酵对美乐干红葡萄酒品质的影响,为利用非酿酒酵母提升干红葡萄酒品质提供技术支持。以甘肃武威产区美乐葡萄为原料,将3株不同的L. thermotolerans菌株分别与1株S. pombe菌株间隔4 d顺序接种发酵及S. pombe菌株单独接种发酵为处理组,以酿酒酵母(Saccharomyces cerevisiae)单独接种发酵为对照,对发酵过程中菌种的生长动态、葡萄酒主要理化指标、风味成分及感官品质进行分析。结果表明:处理组完成乙醇发酵均需16 d,在顺序接种发酵过程中,S. pombe菌体生长稳定,L. thermotolerans菌株在第4天菌体数量达到最大,但随着S. pombe菌体的加入而明显减少,并在10～12 d完全消亡。3株L. thermotolerans和S. pombe菌株以顺序接种方式发酵产生的乳酸含量无显著差异,其质量浓度为2.46～2.86 g/L,但均显著高于对照组苹果酸-乳酸发酵后的乳酸含量(P<0.05)。顺序接种发酵能够使挥发酸质量浓度降低0.11～0.16 g/L,总酸质量浓度增加0.96～1.97 g/L,也能够增加酒体色度,降低酒体色调。顺序接种发酵酒样中酯类、高级醇类和酸类化合物的含量分别下降了38.46%～49.34%、13.36%～19.42%、46.84%～49.71%,但增加了苯乙醇、萜烯类和大马酮等挥发性化合物的产出,提高了香气的复杂性。感官分析表明顺序发酵改善了葡萄酒的色泽,酸度偏高,花果香气明显。表明L.thermotolerans菌株与S.pombe菌株的顺序接种方式发酵具有替代苹果酸-乳酸发酵的潜力,对葡萄酒增酸和感官品质的提升也具有积极影响。
This study aimed to evaluate the sensory quality of Merlot dry red wine produced by sequential inoculation of Lachancea thermotolerans and Schizosaccharomyces pombe instead of malolactic fermentation, in order to provide technical support for the application of non-Saccharomyces cerevisiae strains in quality improvement of dry red wine. In this work,Merlot grapes from Wuwei region of Gansu province were used for wine-making. Sequential inoculation of one of three strains of L. thermotolerans and one strain of S. pombe at intervals of 4 days and single inoculation of S. pombe were conducted as experimental treatments, and single inoculation of S. cerevisiae was taken as control. Yeast populations were monitored during the fermentation process, and the main physicochemical indexes, ?avor components and sensory quality of wine were analyzed. The results showed that the treatment groups completed the alcoholic fermentation in 16 days. The viable cell population of S. pombe was stable until the alcoholic fermentation started. The population of L. thermotolerans reached the maximum on the 4 th day, and it decreased signi?cantly after the addition of S. pombe and disappeared completely from the 10 ~(th) to 12 th day. L-lactic acid concentrations in three sequential inoculation groups were not signi?cantly different(2.46–2.86 g/L), but they were signi?cantly higher than that in the control group(P < 0.05). Sequential inoculation reduced the volatile acidity by 0.11–0.16 g/L and increased the total acidity by 0.96–1.97 g/L. In addition, it increased the color aroma and decreased the hue. The production of esters, higher alcohols and acids in the sequential inoculation groups were decreased by 38.46%–49.34%, 13.36%–19.42%, and 46.84%–49.71%, respectively, compared with the control. However,the concentrations of terpenes, phenylethyl alcohol and damascene were increased and the aroma complexity was enhanced.Sensory analysis showed that the wines produced by sequential fermentation were more acidic than the control, while they had a better color appearance and stronger fruity and ?owery aroma. These results indicated that sequential inoculation of L.thermotolerans and S. pombe is a potential alternative to malolactic fermentation and has a positive effect in improving the acidity and sensory quality of wine.
This study aimed to evaluate the sensory quality of Merlot dry red wine produced by sequential inoculation of Lachancea thermotolerans and Schizosaccharomyces pombe instead of malolactic fermentation, in order to provide technical support for the application of non-Saccharomyces cerevisiae strains in quality improvement of dry red wine. In this work,Merlot grapes from Wuwei region of Gansu province were used for wine-making. Sequential inoculation of one of three strains of L. thermotolerans and one strain of S. pombe at intervals of 4 days and single inoculation of S. pombe were conducted as experimental treatments, and single inoculation of S. cerevisiae was taken as control. Yeast populations were monitored during the fermentation process, and the main physicochemical indexes, ?avor components and sensory quality of wine were analyzed. The results showed that the treatment groups completed the alcoholic fermentation in 16 days. The viable cell population of S. pombe was stable until the alcoholic fermentation started. The population of L. thermotolerans reached the maximum on the 4 th day, and it decreased signi?cantly after the addition of S. pombe and disappeared completely from the 10 ~(th) to 12 th day. L-lactic acid concentrations in three sequential inoculation groups were not signi?cantly different(2.46–2.86 g/L), but they were signi?cantly higher than that in the control group(P < 0.05). Sequential inoculation reduced the volatile acidity by 0.11–0.16 g/L and increased the total acidity by 0.96–1.97 g/L. In addition, it increased the color aroma and decreased the hue. The production of esters, higher alcohols and acids in the sequential inoculation groups were decreased by 38.46%–49.34%, 13.36%–19.42%, and 46.84%–49.71%, respectively, compared with the control. However,the concentrations of terpenes, phenylethyl alcohol and damascene were increased and the aroma complexity was enhanced.Sensory analysis showed that the wines produced by sequential fermentation were more acidic than the control, while they had a better color appearance and stronger fruity and ?owery aroma. These results indicated that sequential inoculation of L.thermotolerans and S. pombe is a potential alternative to malolactic fermentation and has a positive effect in improving the acidity and sensory quality of wine.
引文
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[2]阎贺静,时月,刘畅,等.玫瑰香干红葡萄酒自然发酵过程中优势酵母分离鉴定及其应用潜力分析[J].食品科学,2017,38(22):117-124.DOI:10.7506/spkx1002-6630-201722018.
[3]CAI J,ZHU B Q,WANG Y H,et al.Influence of prefermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters[J].Food Chemistry,2014,154(2):217-229.DOI:10.1016/j.foodchem.2014.01.003.
[4]DOMIZIO P,LIU Y,BISSON L F,et al.Cell wall polysaccharides released during the alcoholic fermentation by Schizosaccharomyces pombe and S.japonicus:quantification and characterization[J].Food Microbiology,2017,61:136-149.DOI:10.1016/j.fm.2016.08.010.
[5]MYLONA A E,FRESNO J M D,PALOMERO F,et al.Use of Schizosaccharomyces strains for wine fermentation:effect on the wine composition and food safety[J].International Journal of Food Microbiology,2016,232:63-72.DOI:10.1016/j.ijfoodmicro.2016.05.023.
[6]FLEET G H.Wine yeasts for the future[J].FEMS Yeast Research,2008,8(7):979-995.DOI:10.1111/j.1567-1364.2008.00427.x.
[7]PALOMERO F,GáLYEZ L,MORATA A,et al.Quality and composition of red wine fermented with Schizosaccharomyces pombe as sole fermentative yeast,and in mixed and sequential fermentations with Saccharomyces cerevisiae[J].Food Technology&Biotechnology,2014,52(3):376-382.
[8]GOBBI M,COMITINI F,DOMIZIO P,et al.Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation:a strategy to enhance acidity and improve the overall quality of wine[J].Food Microbiology,2013,33(2):271-281.DOI:10.1016/j.fm.2012.10.004.
[9]DEL-FRESON J M,MORATA A,LOIRA I.et al.Use of non-Saccharomyces in single-culture,mixed and sequential fermentation to improve red wine quality[J].European Food Research and Technology,2017,243:2175-2185.DOI:10.1007/s00217-017-2920-4.
[10]BENITOá,CALDERóN F,PALOMERO F,et al.Quality and composition of airén wines fermented by sequential inoculation of Lachancea thermotolerans and Saccharomyces cerevisiae[J].Food Technology and Biotechnology,2016,54(2):135-144.DOI:10.17113/ftb.54.02.16.4220.
[11]CIANI M,COMITINI F,MANNAZZU I,et al.Controlled mixed culture fermentation:a new perspective on the use ofnonSaccharomyces yeasts in winemaking[J].FEMS Yeast Research,2010,10(2):123.DOI:10.1111/j.1567-1364.2009.00579.x.
[12]鲁榕榕,马腾臻,张波,等.不同澄清剂对起泡葡萄酒原酒的澄清作用及对香气品质的影响[J].食品科学,2018,39(12):146-153.DOI:10.7506/spkx1002-6630-201812023.
[13]杨婷.酒酒球菌OMEGA对‘蛇龙珠’干红葡萄酒品质的影响分析[D].兰州:甘肃农业大学,2016.
[14]SOMERS T C,EVANS M E.Wine quality-correlations with color density and anthocyanin equilibria in a group of young red wines[J].Journal of the Science of Food and Agriculture,1974,25(11):1369-1379.DOI:10.1002/jsfa.2740251105.
[15]BUGLASS A J,LEE S H.Sequential analysis of malic acid and both enantiomers of lactic acid in wine using a high-performance liquid chromatographic column-switching procedure[J].Journal of Chromatographic Science,2001,39(11):453-458.DOI:10.1093/chromsci/39.11.453.
[16]PéREZ-RUIZ T,MARTíNEZ-LOZANO C,TOMáS V,et al.Highperformance liquid chromatographic separation and quantification of citric,lactic,malic,oxalic and tartaric acids using a post-column photochemical reaction and chemiluminescence detection[J].Journal of Chromatography A,2004,1026(1/2):57-64.DOI:10.1016/j.chroma.2003.10.130.
[17]周立华,李艳.自选高产β-D-葡萄糖苷酶酿酒酵母KDLYS9-16的酿酒性能[J].食品科学,2017,38(6):123-129.DOI:10.7506/spkx1002-6630-201706019.
[18]王华.葡萄酒分析检测[M].北京:中国农业出版社,2011:133.
[19]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.DOI:10.11975/j.issn.1002-6819.2016.z1.045.
[20]李娜娜,束廷廷,梁艳英,等.不同采收期对爱格丽葡萄酒及蒸馏酒香气成分的影响[J].食品科学,2018,39(2):215-221.DOI:10.7506/spkx1002-6630-201802034.
[21]王倩倩,覃杰,马得草,等.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[J].中国农业科学,2018(11):2178-2195.DOI:10.3864/j.issn.0578-1752.2018.11.015.
[22]RODRíGUEZ-BENCOMO J J,CABRERA-VALIDO H M,PéREZTRUJILLOJ P,et al.Bound aroma compounds of Gual and Listán blanco grape varieties and their influence in the elaborated wines[J].Food Chemistry,2011,127(3):1153-1162.DOI:10.1016/j.foodchem.2011.01.117.
[23]VARARU F,MORENO-GARCIA J,ZAMFIR C I,et al.Selection of aroma compounds for the differentiation of wines obtained by fermenting musts with starter cultures of commercial yeast strains[J].Food Chemistry,2016,197:373-381.DOI:10.1016/j.foodchem.2015.10.111.
[24]ENGLEZOS V,TORCHIO F,CRAVERO F,et al.Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerella bacillaris(synonym Candida zemplinina)and Saccharomyces cerevisiae[J].LWT-Food Science and Technology,2016,73:567-575.DOI:10.1016/j.lwt.2016.06.063.
[25]唐国冬,廖欣怡,郑雅轩,等.低温对赤霞珠葡萄香气和单体酚含量的影响[J].食品科学,2017,38(20):48-54.DOI:10.7506/spkx1002-6630-201720008.
[26]NOGUEROL-PATO R,GONZúLEZ-BARREIRO C,CANCHOGRANDEB,et al.Aroma potential of Brancellao grapes from different cluster positions[J].Food Chemistry,2012(132):112-124.DOI:10.1016/j.foodchem.2011.10.042.
[27]LUKIC I,RADEKA S,GROZAJ N,et al.Changes in physicochemical and volatile aroma compound composition of Gewürztraminer wine as a result of late and ice harvest[J].Food Chemistry,2016,196:1048-1057.
[28]ROSS C F,VILLAMOR R R.Wine matrix compounds affect perception of wine aromas[J].Annual Review of Food Science and Technology,2013,4(1):1-22.DOI:10.1146/annurevfood-030212-182707.
[29]李艳,康俊杰,成晓玲,等.3种酿酒酵母酿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.
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