中外葡萄与葡萄酒Issue(2)：79-87,9.DOI:10.13414/j.cnki.zwpp.2026.02.010
不同乳酸菌接种方式对'品丽珠'干红葡萄酒品质的影响
Effects of Different Inoculation Methods of Lactic Acid Bacteria on the Quality of'Cabernet Franc'Dry Red Wine
摘要
Abstract
To investigate the effects of lactic acid bacteria inoculation strategies on the quality of'Cabernet Franc'dry red wine,this study compared concurrent inoculation(CO-SO)and sequential inoculation(SE-SO)of Saccharomyces cerevisiae with Oenococcus oeni,using S.cerevisiae alone as control(CK).The fermentation process,main physicochemical properties,volatile aroma compounds,and sensory quality were systematically analyzed.The results showed that CO-SO significantly shortened the fermentation period to 8 days,effectively reduced the contents of malic acid and citric acid,and increased the contents of lactic acid and acetic acid(P＜0.05).Regarding aroma composition,both CO-SO and SE-SO significantly increased the contents of esters,terpenes,and aldehydes/ketones(such as ethyl lactate,nerolidol,β-damascenone,etc.).However,SE-SO exhibited a more pronounced enhancement in esters and terpenes and was more effective in reducing undesirable odor compounds such as isoamyl alcohol,heptanol,and octanoic acid.Sensory evaluation indicated that SE-SO wine received the highest scores in aroma typicality,intensity,taste harmony,and overall acceptability.In conclusion,CO-SO significantly accelerates the winemaking process of'Cabernet Franc'wine,while SE-SO offers greater advantages in enhancing flavor complexity and overall sensory quality.This study provides a theoretical and practical reference for the precise production of high-quality'Cabernet Franc'dry red wine.关键词
'品丽珠'干红葡萄酒/同时接种/顺序接种/酿酒酵母/酒酒球菌/风味品质Key words
'Cabernet Franc'dry red wine/concurrent inoculation/sequential inoculation/Saccharomyces cerevisiae/Oenococcus oeni/flavor quality分类
轻工纺织引用本文复制引用
黄璐,于五美,陈琳,杨瑶..不同乳酸菌接种方式对'品丽珠'干红葡萄酒品质的影响[J].中外葡萄与葡萄酒,2026,(2):79-87,9.基金项目
浙江省哲学社会科学规划课题(24NDJC184YB) （24NDJC184YB）
浙江省自然科学基金(LTGN24C200009) （LTGN24C200009）
