中外葡萄与葡萄酒Issue(6)：71-79,9.DOI:10.13414/j.cnki.zwpp.2025.06.009
'玫瑰蜜'传统法桃红起泡葡萄酒酵母组合的筛选
Optimization of Yeast Combinations for High-Quality'Rose Honey'Traditional Method Rosé Sparkling Wine
摘要
Abstract
This study aimed to screen the optimal yeast combination for producing'Rose Honey'traditional method rosé sparkling wine.The performance of CEC01 and D254 was compared during primary fermentation,followed by secondary fermentation with EC1118 and DV10,generating four yeast combinations(CEC01-EC1118,CEC01-DV10,D254-EC1118,D254-DV10).Fermentation kinetics,physicochemical parameters,foam properties,and sensory quality were systematically evaluated.Results showed that CEC01 fermented faster,with a fermentation period at least 5 days shorter than that of D254,demonstrating superior efficiency.Finished wine analysis revealed that CEC01-based combinations had significantly longer foam half-life than D254-based ones,while EC1118-based wines contained significantly higher anthocyanins(up to 14.83±0.49 mg·L-1),contributing to color stability.Notably,the CEC01 combinations with better foam stability also showed higher CO2 release rates.Principal component analysis attributed CEC01 mainly to foam persistence and EC1118 to overall quality improvement.In conclusion,CEC01-EC1118 was identified as the optimal combination,providing both excellent foam stability and sensory quality,offering technical support for developing sparkling wines with Yunnan regional characteristics.关键词
'玫瑰蜜'葡萄/酵母组合/传统法起泡葡萄酒/起泡特性/主成分分析Key words
'Rose Honey'grape/yeast combination/traditional method sparkling wine/sparkling characteristics/PCA分类
轻工纺织引用本文复制引用
刘锦,彭晋旅,罗秀龙,陶迁,杨明挚,马春花,邵建辉..'玫瑰蜜'传统法桃红起泡葡萄酒酵母组合的筛选[J].中外葡萄与葡萄酒,2025,(6):71-79,9.基金项目
国家自然科学基金(32160691) （32160691）
云南农业大学第十六届学生科技创新创业行动基金项目(2023N085) （2023N085）
