【摘要】 通过引入非酿酒酵母(有孢汉逊酵母Hu2、Hos39,毕赤酵母Pk6),构建酿酒酵母-非酿酒酵母-乳酸菌三菌复配发酵体系,以提升美乐葡萄酒苹果酸-乳酸发酵效率及香气品质。结果表明,三菌复配发酵策略显著加快苹果酸-乳酸发酵效率,缩短发酵周期(40%)。汉逊酵母的引入,显著增加了乙酸酯类含量,尤其是乙酸乙酯(31.8%～40%)。且热图分析可知,汉逊酵母对香气的贡献具有一定的种属共性。毕赤酵母参与发酵的葡萄酒2-乙酸苯乙酯含量最高,是对照组葡萄酒的9倍。进一步感官分析可知,非酿酒酵母参与共发酵可减弱葡萄酒生青味,其中,嗜渗汉逊酵母Hos39增强仁果类香气,毕赤酵母Pk6显著强化花香。本研究证实三菌共发酵可有效提升苹果酸-乳酸发酵速率,改善葡萄酒香气,对复配发酵工艺的开发具有一定的理论意义。更多还原

【Abstract】 In order to enhance the malolactic fermentation efficiency and aroma quality of Merlot wine, this study introduced non-Saccharomyces yeasts(Hanseniaspora uvarum Hu2, Hanseniaspora osmophila Hos39, and Pichia kluyveri Pk6) to construct a triple-strain starter culture consisting of Saccharomyces cerevisiae, non-Saccharomyces yeast, and lactic acid bacteria(LAB). The results showed that the co-fermentation strategy significantly accelerated the MLF process and shortened the fermentation cycle by 40%. The introduction of Hanseniaspora significantly increased the content of acetate esters, particularly ethyl acetate(31.8% to 40%). Heatmap analysis further indicated that the contribution of Hanseniaspora to wine aroma exhibited genus commonality. Wine fermented with P. kluyveri had the highest content of 2-phenylethyl acetate, which was 9 times that of the control group. Furthermore, sensory analysis revealed that non-Saccharomyces yeast co-fermentation reduced the green and vegetal notes of the wine. Specifically, H. osmophila Hos39 enhanced the pome fruit-like aroma, while P. kluyveri Pk6 significantly intensified the floral aroma. This study confirms that triple-strain cofermentation effectively increases the rate of malolactic fermentation and improves wine aroma, which is of theoretical significance for the development of mixed-strain fermentation technologies.更多还原