4 株本土非酿酒酵母的发酵特性

对分离于我国3 个葡萄酒产区的葡萄汁有孢汉逊酵母（Hanseniaspora uvarum）CVE-HU36、葡萄园有孢汉逊酵母（H. vineae）CVE-HV6、美极梅奇酵母（Metschnikowia pulcherrima）CVE-MP20和陆生伊萨酵母（Issatchenkia terricola）CVE-IT8共4 株非酿酒酵母菌株进行纯种发酵实验，以酿酒酵母BDX为对照，比较4 株非酿酒酵母的发酵和产香特点。结果表明，4 株非酿酒酵母菌株中CVE-HV6菌株生长能力最强、具有最大的发酵速率，并高产甘油和乙醇；CVE-HU36菌株合成乙酸能力最强；CVE-MP20菌株具有最低的乙醇产率；CVE-IT8菌株苹果酸产量较高。不同非酿酒酵母菌株的产香能力存在明显差异：CVE-HV6菌株产乙酸苯乙酯、苯乙醇和癸酸能力显著高于酿酒酵母和其他3 株非酿酒酵母，其中乙酸苯乙酯含量为酿酒酵母的3.04 倍；CVE-HU36菌株的β-香茅醇含量高于酿酒酵母（2.05 倍）和其他3 株非酿酒酵母；CVE-MP20菌株在5 株酵母菌中产乙酸乙酯和α-萜品醇能力最高，且高产异丁醇；CVE-IT8菌株高产辛酸和4-乙基愈创木酚。4 株非酿酒酵母具有不同的发酵性能和产香特性，综合来看，CVE-HV6菌株的酿造特性要优于其他3 株菌，在提升葡萄酒香气和改善品质方面具有较好的应用潜力。

Fermentation Characteristics of Four Indigenous Non-Saccharomyces Wine Yeasts

The fermentation and aroma production characteristics of four non-Saccharomyces yeast strains (Hanseniaspora uvarum CVE-HU36, H. vineae CVE-HV6, Metschnikowia pulcherrima CVE-MP20 and Issatchenkia terricola CVE-IT8) isolated from three different wine regions of China were evaluated by pure culture fermentation experiments. Saccharomyces cerevisiae BDX was used as a control. The results indicated that CVE-HV6 had the strongest growth capability and the highest fermentation rate, as well as the highest production of glycerol and alcohol. CVE-HU36 and CVE-IT8 produced the most acetic acid and malic acid, respectively, while CVE-MP20 had the lowest alcohol production. A significant difference in the fermentation performance and the ability to produce aromas was observed among non-Saccharomyces strains. CVE-HV6 produced higher contents of phenethyl acetate, phenethyl alcohol and decanoic acid than S. cerevisiae and the other non-Saccharomyce strains. CVE-HV6 produced 3.04 times more phenethyl acetate than S. cerevisiae. CVE-HU36 produced more β-citronellol than S. cerevisiae (2.05 times) and the other non-Saccharomyce yeasts. CVE-MP20 produced the most acetate ester and α-terpineol. The highest concentrations of octanoic acid and 4-ethyl guaiacol were observed in wine fermented by CVE-IT8. Our results showed that the four non-Saccharomyces strains had different fermentation and aroma production characteristics, and CVE-HV6 had better brewing performance with the potential to improve the aroma and quality of wine.