非酿酒酵母与酿酒酵母混合发酵对葡萄酒香气的影响

为研究自选非酿酒酵母对葡萄酒香气物质的影响，选取毕赤克鲁维酵母（Pichia kluyveri）HSX-5、长孢洛德酵母（Lodderomyces elongisporus）MNS-6和戴尔有孢圆酵母（Torulaspora debrueckii）YQX-8与酿酒酵母（Saccharomyces cerevisiae）AWRI 796混合发酵赤霞珠葡萄酒，采用顶空固相萃取-气相色谱质谱联用（HS-SPME-GC-MS）技术检测其挥发性香气物质，并对结果进行主成分分析（PCA）。结果表明，相较于酿酒酵母单菌发酵酒样，菌株HSX-5和YQX-8混合发酵酒样中己酸乙酯提升了2倍，菌株HSX-5、YQX-8、MNS-6混合发酵酒样中的辛酸乙酯分别提升76.6%、35.5%、5.5%，乙酸乙酯含量增加均为10%，混合发酵增强了葡萄酒花果类香气及醇香；同时混合发酵各组均产生了新物质，增加了葡萄酒风味体系的丰度。PCA结果表明，菌株HSX-5和YQX-8混合发酵的发酵酒样主要贡献香气种类较多且气味活度值（OAV）较高，对葡萄酒香气的影响显著。

Effects of mixed-strain fermentation of non-Saccharomyces cerevisiae and Saccharomyces cerevisiae on wine aroma

In order to study the effect of self-selected non-Saccharomyces cerevisiae on aroma compounds in wine, the Pichia kluyveri HSX-5, Lodderomyces elongisporus MNS-6 and Torulaspora debrueckii YQX-8 were selected to ferment Cabernet Sauvignon wine with S. cerevisiae AWRI 796, the volatile aroma compounds were detected by HS-SPME-GC-MS, and the results were analyzed with principal component analysis (PCA). The results showed that compared with wine samples fermented by S. cerevisiae, the ethyl caproate content in wine samples fermented with mixed strains HSX-5 and YQX-8 increased by 2 times, the ethyl caprylate content in wine samples fermented with mixed strains HSX-5, YQX-8 and MNS-6 increased by 76.6%, 35.5% and 5.5%, respectively. and the ethyl acetate content increased by 10%. The mixed-strain fermentation enhanced the flower and fruit aroma and mellow of wine. At the same time, new substances were produced in each group of mixed fermentation, which increased the abundance of wine flavor system. The results of PCA showed that wine sample fermented by mixed strains HSX-5 and YQX-8 had more main contribution aroma types and higher odor activity value (OAV), which had a significant effect on wine aroma.