中外葡萄与葡萄酒Issue(5)：64-74,11.DOI:10.13414/j.cnki.zwpp.2026.05.008
花果香型增香酵母的筛选及葡萄酒发酵应用
Screening of Fruity-Floral Aroma-Enhancing Yeasts and Their Application in Wine Fermentation
摘要
Abstract
Wine yeast is one of the core factors affecting the quality of wine.Screening local yeast strains with good aroma-producing properties is of great significance for improving the flavor quality and product competitiveness of wine.Using 65 pre-isolated and pre-screened Saccharomyces cerevisiae strains as the starting materials,this study conducted primary screening via sensory olfaction,followed by re-screening through total ester content quantification and β-glucosidase activity assays,to directionally isolate superior aroma-enhancing yeasts with intense fruity-floral aroma,high total ester yield,and strong β-glucosidase activity.The selected aroma-enhancing yeasts were then applied in small-scale wine fermentation to verify their fermentation performance and aromatic characteristics.The results showed that strains SC018 and SC032 exhibited outstanding performance in both total ester production and β-glucosidase activity.Among them,the strain SC018 showed the fastest fermentation rate,the most complete fermentation,the highest ethanol conversion efficiency,and the lowest volatile acidity.Its wine sample contained higher levels of fruity-floral aroma-active compounds,including esters,higher alcohols,and terpenes,which exhibited distinct floral,fruity,ester,and mellow aromas.The overall sensory score of SC018 fermented wine was also the highest.This study successfully screened the indigenous fruity-floral aroma-enhancing yeast SC018,which possesses high ester-producing capacity,strong β-glucosidase activity,and favorable fermentation performance,and can effectively enhance the fruity-floral quality of'Marselan'wine,thereby providing an excellent yeast strain resource for the production of wines with distinctive Chinese characteristics.关键词
花果香型/增香酵母/嗅闻法/总酯测定/β-葡萄糖苷酶/发酵应用Key words
fruity-floral/aroma-enhancing yeasts/olfactory method/total ester determination/β-glucosidase/fermentation application分类
轻工纺织引用本文复制引用
于心怡,李肖楠,曹文俊,高清,焦荣海,许维娜..花果香型增香酵母的筛选及葡萄酒发酵应用[J].中外葡萄与葡萄酒,2026,(5):64-74,11.基金项目
山东省自然科学基金(ZR2021MC174) （ZR2021MC174）
