| 天然酵母菌株在葡萄酒酿造中的应用研究 |
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| 引用本文： | 李双石,李浡,李文蕾,吴志明,苏宁. 天然酵母菌株在葡萄酒酿造中的应用研究[J]. 食品科技, 2012, 0(8): 87-91 |
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| 作者姓名： | 李双石 李浡 李文蕾 吴志明 苏宁 |
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| 作者单位： | 北京电子科技职业学院;中粮华夏长城葡萄酒有限公司 |
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| 基金项目： | 国家改革试点项目(PXM2011_014306_113940);北京市教育委员会科技计划面上项目专项资助课题(SQKM201210858001);北京市属高等学校人才强教计划项目;北京电子科技职业学院重点科技课题(YZKB2010003) |
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| 摘 要： | 以河北产赤霞珠葡萄为原料,用本土天然酿酒酵母菌株Y14和商业酵母菌株F15酿造干红葡萄酒,并采用固相微萃取结合气质色谱的方法对葡萄酒中的挥发性香气物质进行检测。结果表明,本土酵母菌株在发酵能力方面与商业酵母无明显差别,但在不同酵母发酵葡萄酒中的香气成分种类和含量方面具有较大差别,本土酵母菌株Y14在香气成分生成能力方面具有优势。因此,此菌株具有生产本地特色葡萄酒的潜质。
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| 关 键 词： | 葡萄酒 酿酒酵母 发酵性能 产香能力 |
Application of indigenous yeast strain in the wine making |
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| LI Shuang-shi,LI Bo,LI Wen-lei,WU Zhi-ming,SU Ning. Application of indigenous yeast strain in the wine making[J]. Food Science and Technology, 2012, 0(8): 87-91 |
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| Authors: | LI Shuang-shi LI Bo LI Wen-lei WU Zhi-ming SU Ning |
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| Affiliation: | 1.College of Bioengineering, Beijing Polytechnic, Beijing 100029; 2.COFCO Huaxia Great Wall Wine Co.Ltd., Changli 066600) |
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| Abstract: | Using red wine grape variety Cabrnet Sauvignon from Hebei province as main material, the red wines were fermented by different Saccharomyces cerevisiae strains (indigenous strain Y14 and commercial strain F15). The volatile aroma components from wines were extracted by solid-phase microextraction (HS-SPME), and were analyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that the fermenting characteristics of different strains were similar. The diversities and contents of aroma components in the wines fermented by different yeast strains were quite different. The indigenous S. cerevisiae strain Y14 produced wine with excellent aromatic property. Y14 exhibited potential in producing local wines with distinctive features. |
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| Keywords: | wine Saccharomyces cerevisiae fermenting characteristic aroma components |
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