食品与发酵工业2017，Vol.43Issue(6)：116-121,6.DOI:10.13995/j.cnki.11-1802/ts.201706019
酿酒酵母-酒类酒球菌接种方式对樱桃酒品质的影响
The influence of Saccharomyces cerevisiae-Oenococcus oeni inoculation mode on the quality of cherry wines
摘要
Abstract
The Saccharomyces cerevisiae and Oenococcus oeni inoculation modes have a great influence on the fermentation and quality of cherry wines.In the present study,a sequential culture and a co-inoculation culture was separately applied in the production of cherry wines,in order to elucidate their impact on the compositional profile,biogenic amine content and sensory characteristics of cherry wines.Obtained results demonstrated that the co-inoculation strategy could significantly shorten the fermentation time,extract more polyphenols and tannins from the cherry pulp,decrease the formation of biogenic amines and confer the wine with a stronger fruity note.Based on these findings,the co-inoculation culture can be applied in the cherry wine-making industry.关键词
酒类酒球菌/接种模式/樱桃酒/感官分析/生物胺Key words
Oenococcus oeni/inoculation strategy/cherry wine/sensory analysis/biogenic amine引用本文复制引用
张沁芳,张云舒,李鹏,孙舒扬,赵玉平..酿酒酵母-酒类酒球菌接种方式对樱桃酒品质的影响[J].食品与发酵工业,2017,43(6):116-121,6.基金项目
国家自然科学基金(31501577) （31501577）
山东省高校科技发展计划(J13LE10) （J13LE10）
