食品与发酵工业2025，Vol.51Issue(12)：215-225,11.DOI:10.13995/j.cnki.11-1802/ts.039966
本土非酿酒酵母对混合发酵威代尔冰酒风味及品质影响的比较分析
Comparative analysis of impact of local non-Saccharomyces yeasts on flavor and quality of mixed-fermented Vidal ice wine
摘要
Abstract
To investigate the impact of mixed fermentation with different local non-Saccharomyces yeasts and Saccharomyces yeasts on the flavor quality of Vidal ice wine from the eastern foothills of Helan Mountain,this study selected nine strains of local non-Saccharomyces yeasts,including Hanseniaspora opuntiae(HO52),Hanseniaspora uvarum(HU181),and Cyberlindnera fabianii(CF20).These were mixed with Saccharomyces yeasts in a 1∶1 inoculation ratio for fermentation,with Saccharomyces yeasts-only fermentation serving as the control.The results indicated that compared to the control group,most mixed fermentation treatments effectively controlled the concentra-tion of organic acids in the ice wine,enhanced the polyphenol content,and increased aromatic complexity.Among the non-Saccharomyces yeasts,Hanseniaspora opuntiae(HO52)notably improved the content of phenolic compounds in the ice wine,such as significantly higher concentrations of 3-hydroxycinnamic acid,quercetin,and 2,5-dihydroxybenzoic acid.Further analysis revealed that the wine samples fer-mented with this yeast mixture were unique in their aromatic components,with increases of 68.4%in higher alcohols,56.1%in esters,and 34.2%in terpenes compared to other non-Saccharomyces yeasts fermentations.Sensory evaluation showed that the ice wine brewed with Hanseniaspora opuntiae(HO52)was rich in tropical fruits,floral notes,and sweetness.This characteristic correlates closely with in-creased concentrations of ethyl caproate,ethyl laurate,3-methyl-1-butanol,and β-damascenone.Overall,Hanseniaspora opuntiae(HO52)not only imparts a rich and authentic aroma to the ice wine but also retains the characteristic flavor of Vidal ice wine,enhancing the complexity and layering of aromas and effectively improving the sensory quality of the ice wine.关键词
非酿酒酵母/混菌发酵/威代尔冰酒/风味品质/香气Key words
non-Saccharomyces yeast/mixed fermentation/Vidal ice wine/flavour quality/aroma引用本文复制引用
易子程,常腾文,司慧宁,陈翔,闫玥,开建荣,彭帮柱,葛谦..本土非酿酒酵母对混合发酵威代尔冰酒风味及品质影响的比较分析[J].食品与发酵工业,2025,51(12):215-225,11.基金项目
宁夏回族自治区重点研发计划项目(2023BCF01025) （2023BCF01025）
自治区农业高质量发展和生态保护科技创新示范课题(NGSB-2021-5-04) （NGSB-2021-5-04）
宁夏农林科学院先导资金项目(NKYJ-23-02) （NKYJ-23-02）
