中外葡萄与葡萄酒Issue(5)：75-85,11.DOI:10.13414/j.cnki.zwpp.2026.05.009
酿酒酵母硫化氢合成能力差异对贺兰山东麓'马瑟兰'干红葡萄酒品质的影响
Effects of Saccharomyces cerevisiae with Different Hydrogen Sulfide-Producing on the Quality of'Marselan'Dry Red Wine from Helan Mountain's East Foothill
摘要
Abstract
To investigate the effects of Saccharomyces cerevisiae strains with different hydrogen sulfide(H2S)-producing capacities on the quality of'Marselan'wines from Helan Mountain's East Foothill,'Marselan'grapes from this region were used as raw materials and inoculated with non-,medium-,and high-H2S-producing yeast strains.Yeast diversity,physicochemical indices,aroma compounds,and sensory properties of the wines were analyzed.The results showed that the non-H2S-producing strain(UCD932)exhibited the highest total content of aroma compounds and the highest levels of'Marselan'characteristic aroma compounds(ethyl acetate,phenylethanol,and β-damascenone),along with the strongest aroma intensity and purity,but displayed poor aroma complexity.The medium-H2S-producing strain(LFN524)showed moderate contents of characteristic aroma compounds and the best overall sensory performance.The high-H2S-producing strain(UCD522)produced excessive H2S,which caused pronounced sensory defects in wine aroma.Nevertheless,the involvement of this strain in fermentation can markedly enhance both interspecies and intraspecies diversity of yeast communities within the fermentation system.Additionally,it imparted wine with superior taste complexity and prolonged finish in organoleptic evaluation.关键词
马瑟兰/硫化氢/酿酒酵母/酵母多样性/感官品质Key words
Marselan/hydrogen sulfide/Saccharomyces cerevisiae/yeast diversity/sensory quality分类
轻工纺织引用本文复制引用
李福涛,马婷婷,孙悦,李莹..酿酒酵母硫化氢合成能力差异对贺兰山东麓'马瑟兰'干红葡萄酒品质的影响[J].中外葡萄与葡萄酒,2026,(5):75-85,11.基金项目
宁夏自然科学基金项目(2024AAC03114) （2024AAC03114）
宁夏重点研发计划项目(2024BBF02004) （2024BBF02004）
