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中国精品科技期刊2020
金洪伟,梁恒宇,郭坤,等. 酿酒酵母F15和CC17共接种发酵对赤霞珠葡萄酒品质及感官特性的影响[J]. 食品工业科技,2021,42(8):109−116. doi: 10.13386/j.issn1002-0306.2020060351.
引用本文: 金洪伟,梁恒宇,郭坤,等. 酿酒酵母F15和CC17共接种发酵对赤霞珠葡萄酒品质及感官特性的影响[J]. 食品工业科技,2021,42(8):109−116. doi: 10.13386/j.issn1002-0306.2020060351.
JIN Hongwei, LIANG Hengyu, GUO Kun, et al. Effects of Saccharomyces cerevisiae Strains, F15 and CC17, Co-inoculation on Qualitative and Sensory Characteristics of Cabernet Sauvignon Wines[J]. Science and Technology of Food Industry, 2021, 42(8): 109−116. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020060351.
Citation: JIN Hongwei, LIANG Hengyu, GUO Kun, et al. Effects of Saccharomyces cerevisiae Strains, F15 and CC17, Co-inoculation on Qualitative and Sensory Characteristics of Cabernet Sauvignon Wines[J]. Science and Technology of Food Industry, 2021, 42(8): 109−116. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020060351.

酿酒酵母F15和CC17共接种发酵对赤霞珠葡萄酒品质及感官特性的影响

Effects of Saccharomyces cerevisiae Strains, F15 and CC17, Co-inoculation on Qualitative and Sensory Characteristics of Cabernet Sauvignon Wines

  • 摘要: 为解决使用单一商业酵母菌株发酵引起的葡萄酒“同质化”问题,本研究以河北昌黎产赤霞珠葡萄为原料,以商业酿酒酵母(Saccharomyces cerevisiae)F15和本土优良酿酒酵母CC17为发酵剂进行单菌株和双菌株共接种(F15:CC17=1:1)发酵,同时监测酒精发酵过程中比重、温度、残糖、乙醇、总酸、pH、花青素、单宁、总酚、色度和色调的变化。发酵结束(192 h)后,分别对酒的香气成分和感官特性进行了测评。结果表明:与F15单菌株发酵相比,双菌株共接种发酵能够提高赤霞珠葡萄酒中花青素、单宁和总酚含量,增加酒的色度并使色调更趋向于红色;与CC17单发酵相比,共发酵组残糖、总酸含量较低;共发酵调谐主要香气成分,并增加饱和脂肪酸乙酯的含量。此外,感官评价结果表明共发酵葡萄酒色、香、味均优于F15单独发酵。因此,在酒精发酵过程中采用商业酵母与本土菌株共发酵是改善葡萄酒品质和感官特性有效方法。

     

    Abstract: Commercial Saccharomyces cerevisiae F15 and indigenous strain CC17 was applied as starter for mono- and co-inoculated (F15:CC17=1:1) fermentation with Cabernet Sauvignon grape must from Changli in Hebei Province, in order to solve the problem of wine quality homogenization caused by single commercial yeast fermentation. Changes of specific gravity, temperature, residual sugar, ethanol, total acid, pH, anthocyanin, tannin, total phenol, color intensity and hue were determined during alcoholic fermentation. At the end of fermentation, the aromatic compositions and sensory characters of wines were evaluated. The results of co-fermentation showed that the contents of anthocyanins, tannins and total phenols in Cabernet Sauvignon wines increased, the color intensity enhanced, and the hue of wines were trending red, compared with F15 pure inocula. The levels of residual sugar and total acid in co-inoculated wines were lower than CC17 mono-fermentations. In addition, the aroma profiles were modulated and the contents ethyl esters with saturated fatty acid were increased by co-inoculated fermentation. Sensory evaluation showed that the color, aroma and taste of co-inoculation wines were better than single F15 fermentation. In conclusion, co-culture of both commercial yeast and local strain is an effective method to improve wine quality and sensory characteristics.

     

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