| 二次发酵降低葡萄酒中双乙酰的含量 |
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| 引用本文： | 李 凭,石婷婷,肖冬光. 二次发酵降低葡萄酒中双乙酰的含量[J]. 中国酿造, 2016, 35(1): 115. DOI: 10.11882/j.issn.0254-5071.2016.01.025 |
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| 作者姓名： | 李 凭 石婷婷 肖冬光 |
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| 作者单位： | 天津科技大学生物工程学院，工业微生物教育部重点实验室，天津市工业微生物重点实验室，天津300457 |
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| 基金项目： | 天津市科技支撑计划（15ZCZDNC00110） |
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| 摘 要： | 该文通过在葡萄酒发酵后期添加蔗糖，促使酵母进行二次发酵降低双乙酰的含量。结果表明，二次发酵的最适加糖量为28 g/L，与常规发酵相比，二次发酵后双乙酰含量降低了29.87%；在此基础上，对酵母菌株WY1、WY1-1、WY1-2和WY1-12进行加糖二次发酵试验，测定出4株菌均可降低发酵液中双乙酰的含量，其中菌种WYI-12的发酵液中双乙酰的含量最低，为4.05 mg/L，比常规发酵降低了37.21%，改善了葡萄酒的感官质量。
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| 关 键 词： | 葡萄酒 二次发酵 双乙酰 |
Reduction of diacetyl in wine through secondary fermentation |
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| LI Ping,SHI Tingting,XIAO Dongguang. Reduction of diacetyl in wine through secondary fermentation[J]. China Brewing, 2016, 35(1): 115. DOI: 10.11882/j.issn.0254-5071.2016.01.025 |
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| Authors: | LI Ping SHI Tingting XIAO Dongguang |
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| Affiliation: | Tianjin Key Laboratory of Industrial Microbiology, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education,
College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China |
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| Abstract: | Diacetyl content was reduced through yeast secondary fermentation with sugar addition into wine during post fermentation. The results showed that the diacetyl content reduced by 29.87% at the optimum sugar content 28 g/L during secondary fermentation. On the basis of the optimum sugar content, the secondary fermentation of wine with sugar addition was carried out with yeast strains WYI, WYI-1, WYI-2 and WYI-12. The experiments results indicated that four strains all could reduce the diacetyl content in fermentation liquid. The diacetyl content in strain WYI-12 fermentation liquid was the lowest (4.05 mg/L), reduced 37.21% compared with the conventional fermentation, which improved sensory quality of wine. |
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| Keywords: | wine secondary fermentation diacetyl |
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