美极梅奇酵母对迟采赤霞珠葡萄酒品质的影响

以云南德钦产区的迟采赤霞珠葡萄为原料，选用实验室筛选的美极梅奇酵母（Metschnikowia pulcherrima）MP3007与商品酿酒酵母（Saccharomyces cerevisiae）CY3079混合发酵，以酿酒酵母纯发酵为对照，研究不同发酵方式以及美极梅奇酵母对迟采赤霞珠葡萄酒挥发性香气物质和感官品质的影响。结果表明，混合发酵对迟采葡萄酒的感官品质提升作用明显，混合清汁发酵可以降低葡萄酒中31.7%的挥发酸含量，14.5%的总酸含量以及4.1%的酒精含量；混合浸渍发酵时可以降低葡萄酒中25.6%的挥发酸含量，8.4%的总酸含量以及5.1%的酒精含量。同时，混合发酵还会增加葡萄酒中乙酸异戊酯、辛酸乙酯以及异戊醇、2,3-丁二醇的含量，降低辛酸含量；葡萄酒浆果味提升且生青味降低。初步认为美极梅奇酵母MP3007在迟采葡萄酒酿造领域具有应用潜力。

Effect of Metschnikowia pulcherrima on the quality of late-harvested Cabernet Sauvignon wine

Using late-harvested Cabernet Sauvignon grapes from Deqing region of Yunnan province as raw materials, mixed fermentation of Metschnikowia pulcherrima MP3007 screened by the laboratory and commercial Saccharomyces cerevisiae CY3079 was conducted, the pure fermentation of S. cerevisiae as control, the effects of different fermentation methods and M. pulcherrima on the volatile aroma compounds and sensory quality of late-harvested Cabernet Sauvignon wine were studied. The results showed that mixed fermentation could significantly improve the sensory quality of late harvested wine. Mixed clear juice fermentation could reduce the content of volatile acid, total acid and alcohol by 31.7%, 14.5% and 4.1% respectively. The volatile acid content, total acid content and alcohol content were reduced by 25.6%, 8.4% and 5.1% respectively. At the same time, mixed fermentation can increase the contents of isoamyl acetate, ethyl octanoate, isoamyl alcohol, 2,3-butanediol, and decrease the contents of octanoic acid. The berry flavor of the wine was increased and green flavor decreased. It was preliminarily believed that M. pulcherrima MP3007 had application potential in the field of late-harvested grape winemaking.