【摘要】 为确定宁夏银川产区赤霞珠葡萄酒发酵过程的风味优势菌群，本文将宁夏银川产区赤霞珠自然发酵过程的丰度优势菌株进行单菌株发酵，结合使用气相色谱-离子迁移谱和气相色谱-质谱联用仪技术对葡萄酒中的挥发性化合物进行定性定量分析检测，探究宁夏银川产区赤霞珠葡萄酒酒精发酵过程丰度优势菌株对最终赤霞珠葡萄酒中关键风味化合物的贡献，为进一步研究发酵核心菌群对产区葡萄酒香气的作用机制奠定基础。结果表明，不同菌株对葡萄酒风味的影响不同，且单一菌株无法产生所有关键风味化合物，即葡萄酒最终风味并非由单一菌株所决定。其中葡萄酒有孢汉逊酵母、美极美奇酵母、耐热拉钱斯氏酵母、葡萄园有孢汉逊酵母、根灌浅黄隐球酵母和野生酿酒酵母D213、D501、E325、F319和F513是宁夏银川产区赤霞珠葡萄酒中关键特征香气的高产菌株。更多还原

【Abstract】 Ningxia Yinchuan appellation is one of the core wine producing regions in China. A certain degree of research has been carried out on microorganisms in Yinchuan appellation in recent years, but the current mechanism regarding the role of microorganisms in shaping the flavor profile of wines is unknown, which restricts the directed regulation of fermentation microorganisms aimed at strengthening the appellation profile. The dominant strains in the natural alcohol fermentation process of Cabernet Sauvignon wine were used for single-strain fermentation, and then gas chromatography-ion mobility spectrometry(GC-IMS) and gas chromatography-mass spectrometry(GC-MS) were used to qualitatively and quantitatively analyze volatile compounds in Cabernet Sauvignon wine, and investigate the contribution of dominant strains during alcohol fermentation to the key flavor compounds in the final Cabernet Sauvignon wine from Yinchuan, Ningxia. The results showed that different strains had different effects on wine flavor. Moreover, a single strain cannot produce all the key flavor compounds, which meant the final flavor of wine was formed by the interaction of multiple strains. Among them, Hanseniaspora uvarum(R-Hu), Metschnikowia pulcherrima(R-Mp), Lachancea thermotolerans(R-Lt), Hanseniaspora vineae(R-Hv), Papiliotrema flavescens(R-Pf), and wild Saccharomyces cerevisiae D213, D501, E325, F319 and F513 were the high-yielding strains with the key aroma characteristics in Cabernet Sauvignon wine from Yinhuan, Ningxia. R-Hu produced high levels of β-damsone, R-Mp produced high levels of ethyl hexanoate and ethyl decanoate, R-Lt produced high levels of phenylethanol, R-Hv produced high levels of isoamyl acetate, R-Pf produced high levels of ethyl octanoate, ethyl decanoate, ethyl acetate and phenylethanol, D213 produced high levels of ethyl octanoate, ethyl decanoate, ethyl acetate and phenylethanol, D501 produced high levels of isoamyl alcohol and phenylethanol. E325 produced high yield of ethyl n-caproate, ethyl octanoate, ethyl decanoate and isoamyl alcohol, F319 produced high yield of ethyl n-caproate and F513 produced high yield of isoamyl alcohol.更多还原