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- Title
毕赤克鲁维酵母与酿酒酵母混合发酵对‘赤霞珠’葡萄酒品质的影响.
- Authors
高熳熳; 胡江南; 马立娟; 杜丽平; 田晓菊; 张惠玲; 杨伟明
- Abstract
In order to study the effect of mixed fermentation of native Pichia kluyveri and Saccharomyces cerevisiae on the quality of ’Cabernet Sauvignon’ wine, using ’Cabernet Sauvignon’ grapes as raw materials, the native strains P. kluyveri and S. cerevisiae were inoculated for fermentation with the mixed ratio of 10∶1(V/V). The results showed that compared with S. cerevisiae fermentation alone, the production of glycerol by mixed fermentation increased by 3.06 g/L, and the content of wine esters increased, especially ethyl acetate, iso-amyl acetate and phenylethyl acetate, which increased 8.90 times, 1.38 times and 1.81 times, respectively. In addition, the sensory evaluation results showed that the wine-like fruity and floral aromas of the wine by P. kluyveri and S. cerevisiae mixed fermentation were more intense. In summary, the strain P. kluyveri had a good application potential in improving wine quality.
- Subjects
CABERNET wines; WINE tasting; ETHYL acetate; SACCHAROMYCES cerevisiae; FERMENTATION; SENSORY evaluation
- Publication
China Brewing, 2022, Vol 41, Issue 12, p46
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2022.12.008