酿酒酵母F15和CC17共接种发酵对赤霞珠葡萄酒品质及感官特性的影响

为解决使用单一商业酵母菌株发酵引起的葡萄酒“同质化”问题,本研究以河北昌黎产赤霞珠葡萄为原料,以商业酿酒酵母(Saccharomyces cerevisiae)F15和本土优良酿酒酵母CC17为发酵剂进行单菌株和双菌株共接种(F15∶CC17=1∶1)发酵,同时监测酒精发酵过程中比重、温度、残糖、乙醇、总酸、pH、花青...

Effects of Saccharomyces cerevisiae Strains,F15 and CC17,Co-inoculation on Qualitative and Sensory Characteristics of Cabernet Sauvignon Wines

Commercial Saccharomyces cerevisiae F15 and indigenous strain CC17 was applied as starter for mono-and coinoculated(F15:CC17=1:1)fermentation with Cabernet Sauvignon grape must from Changli in Hebei Province,in order to solve the problem of wine quality homogenization caused by single commercial yeast fermentation.Changes of specific gravity,temperature,residual sugar,ethanol,total acid,pH,anthocyanin,tannin,total phenol,color intensity and hue were determined during alcoholic fermentation.At the end of fermentation,the aromatic compositions and sensory characters of wines were evaluated.The results of co-fermentation showed that the contents of anthocyanins,tannins and total phenols in Cabernet Sauvignon wines increased,the color intensity enhanced,and the hue of wines were trending red,compared with F15 pure inocula.The levels of residual sugar and total acid in co-inoculated wines were lower than CC17 monofermentations.In addition,the aroma profiles were modulated and the contents ethyl esters with saturated fatty acid were increased by co-inoculated fermentation.Sensory evaluation showed that the color,aroma and taste of co-inoculation wines were better than single F15 fermentation.In conclusion,co-culture of both commercial yeast and local strain is an effective method to improve wine quality and sensory characteristics.