特产研究2024，Vol.46Issue(2)：77-84,8.DOI:10.16720/j.cnki.tcyj.2024.046
不同酵母菌对酿造'北冰红'干红葡萄酒品质影响研究
Study on the Influence of Different Yeasts on the Quality of'Beibinghong'Dry Red Wine
摘要
Abstract
Seven kinds of yeast strains were selected as materials,in the production of'Beibinghong'dry wine,the data of total sugar,total acid,anthocyanin,and volatile aroma substances were used to determine the effect of CEC01、BV818、VIC、ADT、RV171、MST and'Zuoshaner'yeast strains on the quality of'Beibinghong'dry wine.From the data on residual sugar in the'Beibinghong'dry wine via those different strains,it is clear that the'Zuoshaner'yeast strain was the lowest,and the Angel yeast ADT,RV171,and MST followed;total acid data showed that the Angel yeast CEC01 was the lowest,and'Zuoshaner'yeast strain,Angel yeast RV171,VIC followed;anthocyanin con-tent data showed that the Angel yeast VIC was the highest and RV 171,BV818,and MST followed;The 54 kinds of volatile aroma compon-ents via GC-IMS method showed that esters from Angel yeast ADT was the highest.While methanol,acetic acid was the lowest,ethanol from RV171 was the highest and esters was the second.Comprehensive data analysis revealed'Beibinghong'dry wine brewed by Sacchar-omyces'Zuoshaner'strain had the best wine quality,then,Angel yeast RV171＞CEC01＞ADT＞BV818＞MST.This paper was the basis for selecting dominant strains in'Beibinghong'dry wine brewing.关键词
酵母菌/'北冰红'干酒/葡萄酒酿造/葡萄酒品质Key words
yeast/'Beibinghhong'dry red wine/wine making/wine quality分类
农业科技引用本文复制引用
张宝香,李昌禹,曹炜玉,秦红艳,刘迎雪,路文鹏..不同酵母菌对酿造'北冰红'干红葡萄酒品质影响研究[J].特产研究,2024,46(2):77-84,8.基金项目
吉林省科技发展计划项目(20190301056NY) （20190301056NY）
