【作者】 刘亚琼； 路瑶； 罗建华； 王焕香； 孙菲； 师旭； 王颉；

【Author】 Liu Yaqiong;Lu Yao;Luo Jianhua;Wang Huanxiang;Sun Fei;Shi Xu;Wang Jie;College of Food Science and Technology,Hebei Agricultural University;Nobility Chateau Winery Co.,Ltd.;China Great Wall Wine Co.,Ltd.;

【机构】 河北农业大学； 河北贵族庄园葡萄酒业有限公司； 中国长城葡萄酒有限公司；

【摘要】 "马瑟兰"是一种很有前途的酿酒葡萄,具有独特的品质,对其介绍和特性的研究从未间断。但是,人们对"马瑟兰"葡萄酒的发酵过程知之甚少。在这项研究中,基于高通量测序和顶空固相微萃取技术,我们比较了工业规模的自然发酵(SMF)对微生物群落演替和挥发性化合物变化的影响,并预测了它们的相关性。结果表明,SMF在10d内将马瑟兰发酵为酒精含量为(13.37±0.76)%的干红葡萄酒,并提高了挥发性化合物的总浓度和气味活性值。辛酸乙酯,癸酸乙酯,己酸乙酯和香茅醇(OAVs> 1.0)是马瑟兰葡萄酒中的重要挥发性化合物。与接种发酵相比,SMF的非酿酒酵母多样性更为突出,包括汉逊酵母,梅奇酵母和伊萨酵母。此外,Spearman相关性(|ρ|>0.7)和双向正交偏最小二乘(VIP> 1.0)分析表明,葡萄中的某些土著微生物与挥发性化合物的形成密切相关,例如乳酸菌,非酿酒酵母和酿酒酵母。这为下一步筛选本地产香微生物作为马瑟兰葡萄酒发酵剂,以突出葡萄酒的地域性和独特性奠定了基础。更多还原

【Abstract】 "Marselan" is a promising wine grapevine with unique qualities,studies on its introduction and characteristics have never stopped.However,little is known about the fermentation process of "Marselan" wine.In this study,we compared industrial-scale spontaneous(SMF) processes on the succession of microbial community and the change in volatile compounds using headspace solid-phase microextraction,high-throughput sequencing techniques,and predicted their correlations.SMF could ferment " Marselan"to dry red wine with alcohol content of(13.37±0.76) % in 10 d and enhance the total concentration and odour activity values of volatile compounds.Ethyl caprylate,ethyl caprate,ethyl caproate and citronellol were important volatile compounds in SMF wines.Compared with inoculated fermentation,SMF was more outstanding in initial non-Saccharomyces diversity,including Hanseniaspora,Metschnikowia and Issatchenkia.In addition,Spearman’ s correlation(|p|> 0.7) and bidirectional orthogonal partial least squares analysis showed that some indigenous microorganisms in grape were closely related to the formation of volatile compounds,such as lactic acid bacteria,non-Saccharomyces and Saccharomyces cerevisiae.This result laid the foundation for the next step of screening local fragrant microorganisms as a starter for Marselan wine to highlight the regionality and uniqueness of the wine.更多还原