不同酿酒酵母对起泡葡萄酒品质的影响.pdfVIP

试验研究 不同酿酒酵母对起泡葡萄酒品质的影响 1 2 1 3 王玉霞 ，康文怀，张超，刘树文 （1. 重庆市农业科学院农产品贮藏加工研究所，重庆 401329 ；2. 江南大学生物工程学院， 江苏无锡 214036 ；3. 西北农林科技大学葡萄酒学院，陕西杨凌 712100 ） 摘 要：将经过一系列筛选得到的S1 、S2 、S3三株酿酒酵母以EC1118 为对照进行起泡葡萄酒酿造试 验，用自制装置对起泡葡萄酒瓶内发酵压力变化进行监控，并对起泡葡萄酒的理化指标、品评结果进行分 析。结果表明，在相同加糖量情况下，不同酿酒酵母将糖转化为瓶内气体的效率不同；发酵生成的起泡葡 萄酒与基酒相比，其挥发酸、酒精度均有所增加；还原糖、总酸在不同菌株间差异不明显；起泡酒外观、 香气、口感的品评结果，依菌株不同存在差异。 关键词：起泡葡萄酒；酿酒酵母；葡萄酒品质 中图分类号：TS261.1+ .1 文献标识码：A Influence of different Saccharomyces cerevisiae on the quality of sparkling wine 1 2 1 3 Wang Yuxia , Kang Wenhuai , Zhang Chao , Liu Shuwen （1. Chongqing Academy of Agricultural Science, Agro-product Storage and Processing Institute, Chongqing 401329; 2. School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214036; 3.Northwest AF University, College of Enology, Yangling, Shaanxi 712100 ） Abstract The sparkling wines were fermented by S1 、S2 、S3 Saccharomyces cerevisiae strains that were screened from natural fermentation with the control of EC1118. Pressure was real-time monitored with the equipment made by myself. The wines were analyzed and sense were evaluated. Different efficiency of different strains translating the same amount of sugar to gas in bottle was observed. Compared with base wine, volatile acid and alcohol concentration of sparkling wines were all increased, but not up to significant difference. Reducing sugar, total acid of sparkling wines fermented by different strains were not obvious, also the same result of visual, olfactory and taste were observed. Key words: sparkling wine；Saccharom