香格里拉产区特色非酿酒酵母及自然发酵葡萄酒香气成分的研究

以香格里拉产区澜沧江流域4个不同海拔葡萄园（布村、溜筒江、斯农和阿东）的酿酒葡萄赤霞珠为试材，对各地葡萄酒特色非酿酒酵母进行分离鉴定，并采用气质联用（GC-MS）法对各地自然发酵葡萄酒的香气成分进行分析。结果表明：各地赤霞珠自然发酵葡萄酒中共分离鉴定到非酿酒酵母9个属10个种，其中，葡萄汁有孢汉逊酵母（Hanseniaspora uvarum）在各地均有分离到；黏红酵母（Rhodotorula glutinis）在布村、溜筒江和阿东均有分离到；出芽短梗霉（Aureobasidium pullulans）、汉逊德巴利酵母（Debaryomyces hansenii）和美极梅奇酵母（Metschnikowia pulcherrima）为斯农独有；而核果梅奇酵母（Metschnikowia fructicola）、季也蒙毕赤酵母（Meyerozyma guilliermondii）和克鲁维毕赤酵母（Pichia kluyveri）为阿东独有；浅黄隐球酵母（Cryptococcus flavescens）为溜筒江独有。这些非酿酒酵母使得各地自然发酵葡萄酒的香气各具特色，其中以醇类、酯类和芳香族类香气种类与含量的差异最为突出。

Characteristic Non-Saccharomyces from Shangri-La wine producing regions and aroma components of spontaneously fermented wine

Taking the Cabernet Sauvignon grape at four vineyards of different altitudes, including Bucun, Liutongjiang, Sinong and Adong, in Lancang river basins of Shangri-La wine-producing region as test materials, the characteristic non-Saccharomyces species were isolated and identified, and aroma components of spontaneously fermented wine were analyzed by GC-MS. The results showed that a total of 9 genera and 10 species of non- Saccharomyces were isolated and identified from the spontaneous fermented wine with Cabernet Sauvignon. Among them, Hanseniaspora uvarum was isolated at all sampled sites. Compared to other places, Rhodotorula glutinis was not isolated at Sinong, but Aureobasidium pullulans, Debaryomyces hansenii and Metschnikowia pulcherrima were isolated only at this place. While for Adong, the characteristic strains were Metschnikowia fructicola, Meyerozyma guilliermondii and Pichia kluyveri. Cryptococcus flavescens was isolated only at Liutongjiang. Due to the presence of these non-Saccharomyces strains, the spontaneously fermented wine in different regions exhibited their own aroma characteristics, especially the kinds and concentrations of alcohols, esters and aromatic compounds showed obvious differences.