不同洁净度葡萄的葡萄酒发酵效果研究

使用武宣地区3种红曲米作为发酵剂酿造红曲柿酒，分析其理化指标和挥发性风味成分差异，并采用Illumina MiSeq高通量测序技术检测3种红曲米的细菌多样性，以解析不同细菌群落在红曲柿酒发酵过程中的作用。结果表明，不同红曲柿酒总酸和挥发酸含量差异显著（P＜0.05）；挥发性酸类物质组成存在较大差异，其中红曲米样品WX-2制成的红曲柿酒挥发性酸类物质含量最高（10.0%）。从3种红曲米样品共检测出19个细菌门，239个细菌属，共有优势菌门为变形菌门（Proteobacteria）、厚壁菌门（Firmicutes）、拟杆菌门（Bacteroidetes）、放线菌门（Actinobacteria）；共有优势菌属为伯克霍尔德菌属（Burkholderia）、克雷伯氏菌属（Klebsiella），WX-2样品中优势菌属还有醋菌属（Acetobacter）、小球菌属（Pediococcus）、乳酸杆菌属（Lactobacillus），均为产酸菌株。表明红曲米细菌群落结构与红曲柿酒酸类物质的形成紧密相关。

Effect of grapes with different cleanliness on wine fermentation

Using 1% sodium chloride solution, 1% edible starch solution and tap water to clean the Cabernet Sauvignon grape, the grape pulp from crushed grapes was inoculated with activated dry yeast ST for wine fermentation. During the fermentation process, the changes of microflora, reducing sugar, ethanol, acetic acid and aroma compounds were measured to evaluate the impact of grapes cleanliness on wine fermentation. The results showed that the yeast grew more vigorously with faster sugar consumption, higher production of ethanol and higher alcohols, and lower production of acetic acid and esters in the fermentation process of the grapes washed with 1% sodium chloride solution and 1% edible starch. Conversely, the fermentation process of the grapes washed with tap water and the control group (without cleaning) presented less yeast growth and more growth of bacteria and molds, slower sugar consumption, lower production of ethanol and higher alcohols, and higher contents of acetic acid and esters. The results showed that grapes washed with 1% sodium chloride solution or 1% edible starch solution could remove more molds and bacteria, increase wine grape cleanliness, and improve the ethanol production and wine flavor complexity by fermentation.