戴尔有孢圆酵母对葡萄酒香气的影响

以新疆天山北麓产区和山东乳山产区赤霞珠葡萄为原料，分别选用酿酒酵母、戴尔有孢圆酵母单独发酵以及二者混合发酵，发酵结束后测定葡萄酒的各项理化指标以及挥发性化合物含量。结果表明：2个产地赤霞珠葡萄酒共检测出60种与酵母代谢相关的挥发性化合物，其中醇类23种、酯类26种、酸类8种和酮类3种，不同酵母菌发酵的葡萄酒中的香气成分及含量差异明显；戴尔有孢圆酵母单独发酵产生的醇类、酯类和酸类含量都较高，而与酿酒酵母混合发酵则降低了挥发酸的含量；本实验中戴尔有孢圆酵母明显提高了赤霞珠葡萄酒中乙基酯类的含量，特别是辛酸乙酯、癸酸乙酯和月桂酸乙酯等脂肪酸乙酯，增加了葡萄酒中的果香味；对于原料来自不同产地的葡萄酒，戴尔有孢圆酵母与酿酒酵母混合发酵均可以增强其发酵香气，提高葡萄酒香气的复杂性。

Effects of Torulaspora debrueckii on Wine Aroma

In this paper, Cabernet sauvignon grapes from the north foot of Tianshan Mountain in Xinjiang and Rushan region in Shandong were fermented with Saccharomyces cerevisiae and Torulaspora debrueckii alone and in combination, respectively. Physicochemical properties and volatile contents of the resulting wines were analyzed. The results showed that a total of 60 volatile compounds related to the metabolism of yeasts were detected in all wines, including 23 alcohols, 26 esters, 8 acids and 3 ketones. The aroma components of wines fermented with different yeast strains were significantly different. The wine produced using Torulaspora debrueckii alone showed significantly higher contents of esters, alcohols and acids, whereas that produced by mixed culture fermentation showed lower contents of volatile acids. Torulaspora debrueckii produced a wine that was richer in ethyl esters, especially fatty acid ethyl esters such as ethyl octanoate, ethyl decanoate and ethyl dodeconoate, increasing the fruity flavor. Mixed culture fermentation could enhance the fermentation aroma of wines and increase its complexity irrespective of the geographical origin of grapes.