| Lachancea thermotoleranse was able to produce lactic acid,and had the ability to increase the acidity of the wine and deduce the p H.Schizosaccharomyces pombe had the ability of high alcohol fermentation and malic acid conversion,which also could improve wine color parameters and increase aroma complexity.Therefore,we studied the influence on the sensory quality of Merlot dry red wine,which provided reference value for improving the quality of dry red wine by non-Saccharomyces cerevisiae mixed fermentation.In this experiment,the Merlot grape from the Wuwei wine producing area in Gansu was used as the raw material,and the Saccharomyces cerevisiae pure fermentation was used as the control(via MLF).The Merlot dry red wine was fermented with a sequential inoculation interval for 4 days by three strains of L.thermotolerans from different sources and S.pombe strains.The effection of the main physical and chemical indicators,aroma compound types,contents and sensory quality of the obtained wine samples were analyzed.A strain of L.thermotolerans was selected,and conducted simultaneous inoculation treatments with S.pombe strain by different proportions,and explored the optimal inoculation ratio,specified the effection of different inoculation methods.The main results were as follows:1.L.thermotolerans and S.pombe strains sequentially inoculated and simultaneously inoculated was completed ethanol fermentation for 16?18 d,and the ethanol fermentation time was delayed by 8-10 d compared with the control.During the mixed fermentation,the number of L.thermotolerans strain reached the maximum on the 4th day after inoculation,then gradually decreased and disappeared on the 10th to 14th day;the number of S.pombe strain remained at 10~6?10~7CFU/m L during the whole ethanol fermentation process.2.The total acidity and glycerol contents in the sequentially and simultaneously inoculated samples were higher than the control;In terms of color,the color intensity and anthocyanin contents in the sequential inoculated and co-inoculation treatments that at a ratio of 10~3:1 and 10~4:1 inoculated was significantly higher than the control.3.The L-lactic acid contents(2.46?2.86 g/L)in the three sequential treatments and the L-lactic acid contents(2.89?3.82 g/L)in the co-inoculation treatments were significantly higher than the control.The sequential and co-inoculation treatments could reduce the malic acid contents in grape juice by 93.89%and 75.57%.4.The sequential and simultaneous inoculation of three groups of L.thermotolerans and S.pombe strains reduced histamine production.Among them,L.thermotolerans B and S.pombe sequentially inoculated had the lowest content of histamine,which was significantly lower than the control by 80.34%.5.Both sequential and simultaneous inoculation resulted in a decrease in total ester contents,but L.thermotolerans B and S.pombe sequentially inoculated and simultaneously inoculated with a ratio of 10~4:1 in the wine sample significantly increased acetate compared to the control(2 times,0.5 times),aromatic alcohol(1.7 times,0.9 times)and the type and contents of terpenes(16%,19%).6.The quality of the wine samples treated by L.thermotolerans B and S.pombe sequential inoculation was superior to the other two groups.In the simultaneous inoculation,L.thermotolerans B and S.pombe inoculated with a ratio of 10~4:1 simultaneously was the optimal inoculation ratio.In summary,L.thermotolerans and S.pombe mixed fermentation could increase the acidity of the wine and reduce the production of histamine.The wine had a round and soft wine,good color and rich aroma.By analyzing the two inoculation methods of L.thermotolerans B and S.pombe,it was found that sequential inoculation the amount of histamine decreased by 1.12 times and the total ester and phenylethyl alcohol contents increased respectively by 37.54%and 41.42%,compared with the simultaneous inoculation fermentation.The aroma of flowers and fruits was more intense. |
PDF Full Text Request