苹果酸-乳酸发酵温度对赤霞珠葡萄酒品质的影响

doi:10.16178/j.issn.0528-9017.20240353

摘要/Abstract

摘要：

本实验以赤霞珠酿酒葡萄为原料,接种酵母菌,在酒精发酵启动后的24 h接种酒类酒球菌,控制发酵温度分别为21~23、24~26、27~29 ℃,通过监测苹果酸-乳酸发酵(malolactic fermentation,MLF)进程,对葡萄酒理化指标、香气、感官品质进行比较分析,确定合适的发酵温度。结果表明,当发酵温度在27~29 ℃时,葡萄酒苹果酸-乳酸发酵大约10 d完成,而当温度降低至24~26 ℃时,完成时间延长到了14 d,进一步降低温度至21~23 ℃,完成时间则增加到了20 d。不同温度下发酵的葡萄酒中挥发酸含量、总酸含量、pH值、总酚含量和单宁含量存在显著差异,随着发酵温度的升高,总酸含量降低,pH值和挥发酸含量增加。考察香气活性值大于1的化合物发现,在21~23 ℃的发酵温度下,酒样中的乙酸乙酯、丁酸乙酯、辛酸乙酯等酯类物质的含量相对较高,赋予了葡萄酒更浓郁的花香味和果香味特征;24~26 ℃发酵的酒样中2,3-丁二酮、丁二酸二乙酯等物质含量较高,赋予了葡萄酒更浓郁的奶油味和果香味特征;在27~29 ℃发酵温度下,异戊醇的香气特征较为明显。在感官品鉴中,21~23 ℃发酵的酒样获得了较高的评分。综上所述,经过苹果酸-乳酸发酵且温度控制在21~23 ℃的酒样,其挥发酸含量更低,同时散发出更浓郁的香气。

关键词: 苹果酸-乳酸发酵, 温度, 葡萄酒, 品质

Abstract:

This experiment used Cabernet Sauvignon wine grapes as raw materials, inoculated with yeast, and inoculated with Denococcus oeni after the initiation of alcohol fermentation for 24 hours. The fermentation temperatures were controlled at 21-23, 24-26, and 27-29 ℃, respectively. By monitoring the malolactic fermentation(MLF) process, the physicochemical indicators, aroma, and sensory quality of the wine were compared and analyzed to determine the appropriate fermentation temperature. The results showed that MLF was completed in about 10 days when the fermentation temperature was at 27-29 ℃, while the completion time was extended to 14 days when the temperature was decreased to 24-26 ℃, and increased to 20 days when the temperature was further decreased to 21-23 ℃. Significant differences in volatile acid content, total acid content, pH value, total phenols content and tannins content were found in wines fermented at different temperatures, with the total acid content decreased, and the pH value and volatile acid content increased as the fermentation temperature increased. Examination of the compounds with an odor activity value greater than 1 revealed that the contents of esters such as ethyl acetate, ethyl butyrate and ethyl caprylate were relatively higher in the wine samples at the fermentation temperature of 21-23 ℃, endowing the wine with richer floral and fruity characteristics. The higher contents of 2,3-butanedione and diethyl succinate in the samples fermented at 24-26 ℃ gave the wines a more intense creamy and fruity characteristics. The aroma character of isoamyl alcohol was more pronounced at the fermentation temperature of 27-29 ℃. In the sensory tasting, the samples fermented at 21-23 ℃ received higher scores. In conclusion, the samples that underwent MLF at 21-23 ℃ had lower volatile acid content and emitted more intense aroma.

Key words: malolactic fermentation, temperature, wine, quality

中图分类号:

TS262.6

钟冬利, 杨慧, 王征, 孙文静, 朱袁正鸿, 张军翔. 苹果酸-乳酸发酵温度对赤霞珠葡萄酒品质的影响[J]. 浙江农业科学, 2025, 66(7): 1724-1732.

ZHONG Dongli, YANG Hui, WANG Zheng, SUN Wenjing, ZHU Yuanzhenghong, ZHANG Junxiang. Effect of malolactic fermentation temperature on the quality of Cabernet Sauvignon wines[J]. Journal of Zhejiang Agricultural Sciences, 2025, 66(7): 1724-1732.

图/表 6

参考文献 36

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类别	感官特征	优	很好	好	一般	较差	差
外观	澄清度	6	5	4	3	2	1
	色调	6	5	4	3	2	1
	色度	6	5	4	3	2	1
香气	纯正度	6	5	4	3	2	1
	浓郁度	8	7	6	5	4	2
	优雅度	8	7	6	5	4	2
	协调度	8	7	6	5	4	2
口感	纯正度	6	5	4	3	2	1
	浓郁度	8	7	6	5	4	2
	结构	8	7	6	5	4	2
	协调度	8	7	6	5	4	2
	香气持久度	8	7	6	5	4	2
	余味	6	5	4	3	2	1
	总体评价	8	7	6	5	4	2
	总分	100	86	72	58	44	22

类别	感官特征	优	很好	好	一般	较差	差
外观	澄清度	6	5	4	3	2	1
	色调	6	5	4	3	2	1
	色度	6	5	4	3	2	1
香气	纯正度	6	5	4	3	2	1
	浓郁度	8	7	6	5	4	2
	优雅度	8	7	6	5	4	2
	协调度	8	7	6	5	4	2
口感	纯正度	6	5	4	3	2	1
	浓郁度	8	7	6	5	4	2
	结构	8	7	6	5	4	2
	协调度	8	7	6	5	4	2
	香气持久度	8	7	6	5	4	2
	余味	6	5	4	3	2	1
	总体评价	8	7	6	5	4	2
	总分	100	86	72	58	44	22

发酵温度/ ℃	挥发酸含量/ (g·L^-1)	总酸含量/ (g·L^-1)	pH值	酒精度/ %	总酚含量/ (g·L^-1)	单宁含量/ (g·L^-1)	残糖含量/ (g·L^-1)
21~23	0.34±0.06 b	4.22±0.03 a	4.29±0.02 c	14.27±0.45 a	1.55±0.09 b	0.94±0.07 c	2.37±0.17 a
24~26	0.39±0.02 ab	3.81±0.07 b	4.35±0.02 b	14.46±0.33 a	1.90±0.12 a	1.41±0.10 b	2.44±0.17 a
27~29	0.47±0.03 a	3.45±0.19 c	4.41±0.01 a	14.56±0.15 a	1.72±0.20 ab	1.70±0.19 a	2.35±0.07 a

发酵温度/ ℃	挥发酸含量/ (g·L^-1)	总酸含量/ (g·L^-1)	pH值	酒精度/ %	总酚含量/ (g·L^-1)	单宁含量/ (g·L^-1)	残糖含量/ (g·L^-1)
21~23	0.34±0.06 b	4.22±0.03 a	4.29±0.02 c	14.27±0.45 a	1.55±0.09 b	0.94±0.07 c	2.37±0.17 a
24~26	0.39±0.02 ab	3.81±0.07 b	4.35±0.02 b	14.46±0.33 a	1.90±0.12 a	1.41±0.10 b	2.44±0.17 a
27~29	0.47±0.03 a	3.45±0.19 c	4.41±0.01 a	14.56±0.15 a	1.72±0.20 ab	1.70±0.19 a	2.35±0.07 a

物质名称		阈值^[21-25]/ (μg·L^-1)	香气特征	21~23 ℃				24~26 ℃		27~29 ℃
物质名称		阈值^[21-25]/ (μg·L^-1)	香气特征	含量/ (μg·L^-1)		香气活性值 (OAV)		含量/ (μg·L^-1)	香气活性值 (OAV)	含量/ (μg·L^-1)	香气活性值 (OAV)
酯类总量				61 232.29				49 530.59		41 319.84
乙酸乙酯		7 500	水果香气、酯香	54 222.18		7.23		43 693.05	5.83	36 995.16	4.93
乙酸异丁酯		1 600	草莓味、果香、花香	29.47		<1		25.96	<1	19.72	<1
丁酸乙酯		35	果香、草莓、青苹果	304.39		8.70		225.46	6.44	180.56	5.16
乙酸异戊酯		200	香蕉,果香	3 045.73		15.23		2 363.18	11.82	1 277.50	6.39
正己酸乙酯		14	草莓,青苹果	542.80		38.77		347.52	24.82	225.15	16.08
乙酸己酯		45	苹果、茴香	19.28		<1		7.77	<1	Nd
乳酸乙酯		14 000	乳香、悬钩子果香	3.69		<1		3.33	<1	59.15	<1
辛酸甲酯		200	果香、柑橘、甜橙	3.37		<1		2.80	<1	2.30	<1
辛酸乙酯		600	菠萝、梨,花香	792.45		1.32		629.11	1.05	441.50	<1
己酸异戊酯		50	香蕉、果香	11.60		<1		7.32	<1	5.76	<1
壬酸乙酯		1 300	果香、玫瑰花	12.59		<1		14.20	<1	12.41	<1
癸酸乙酯		39	果香	1 262.95		32.38		1 221.25	31.31	1 174.26	30.11
丁二酸二乙酯		15	水果清香	486.27		32.42		500.11	33.34	451.16	30.08
乙酸香叶酯		0.9	花香	6.37		7.08		Nd		6.26	6.95
水杨酸甲酯		40	冬青	9.03		<1		9.00	<1	8.96	<1
乙酸苯乙酯		250	花香、桃子	238.95		<1		245.90	<1	226.84	<1
月桂酸乙酯		1 500	果香、花香、奶酪	190.87		<1		190.67	<1	189.56	<1
棕榈酸乙酯		1 500	苹果、菠萝、奶油	50.30		<1		43.96	<1	43.59	<1
醇类总量				132 137.34				135 181.59		131 492.13
异丁醇		40 000	轻甜、醇香	29 541.73		<1		24 990.47	<1	25 790.98	<1
正丁醇		15 000	清新醇香	1 224.04		<1		2 155.05	<1	1 023.48	<1
异戊醇		30 000	苦杏仁、涩味	44 256.20		1.48		62 706.58	2.09	68 320.84	2.28
1-戊醇		1 000	香脂、水果	7 164.39		7.16		3 977.27	3.98	1 478.74	1.48
4-甲基-1-戊醇		50 000	杏仁味、烘烤味	20.46		<1		39.05	<1	9.49	<1
3-甲基-1-戊醇		1 000	辛辣、青草	50.78		<1		5.55	<1	Nd
正己醇		8 000	辛辣、青草	2 151.07		<1		2 162.65	<1	1 558.10	<1
(E)-3-己烯-1-醇		400	青草味、生青味	57.74		<1		44.10	<1	34.69	<1
反式-2-己烯-1-醇		100	青草味	236.48		2.36		Nd		179.80	1.80
顺-2-己烯-1-醇		—	—	8 970.82				6 951.05		4 163.29
1-辛烯-3-醇		20	蘑菇味	772.52		38.63		599.39	29.97	367.60	18.38
庚醇		200	柠檬,橘子	135.72		<1		81.31	<1	59.74	<1
1-辛醇		900	茉莉花、柠檬,柑橘	7.38		<1		22.21	<1	7.30	<1
2,3-丁二醇		120 000	果香、奶油	8 456.10		<1		6 611.14	<1	5 971.63	<1
α-松油醇		350	丁香	6.20		<1		4.44	<1	4.43	<1
3-甲硫基丙醇		500	生土豆味、蒜味	1 429.53		2.86		2 133.58	4.27	608.74	1.22
苯乙醇		1 400	玫瑰花,花粉,香水	27656.17		19.75		22 697.75	16.21	21 913.27	15.65
酸类总量				37 675.32				61 993.96		53 107.36
乙酸		200 000	醋酸味	7 348.93				31 626.88		29 506.49
异丁酸		2300	脂肪味、酚类气味	27 302.49		11.87		27 013.32	11.74	21 086.92	9.17
异戊酸		3 000	泡菜味、腐败味	1 265.30		<1		1 724.50	<1	1 038.88	<1
己酸		420	奶酪、腐臭	995.31		2.37		920.76	2.19	811.24	1.93
辛酸		500	奶酪、酸败味、冰淇淋味	556.11		1.11		525.79	1.05	507.05	1.01
癸酸		1 000	脂肪味	207.19		<1		182.71	<1	156.77	<1
萜烯类总量				36.34				32.04		29.01
芳樟醇		25	花香、薰衣草	1.95		<1		2.76	<1	Nd
4-萜烯醇		—	—	4.94				Nd		Nd
香茅醇		40	青草、柠檬、蔷薇	5.92		<1		5.74	<1	5.52	<1
α-大马酮		0.05	果香、花香	19.89		397.86		19.89	397.85	19.88	397.57
β-紫罗兰酮	0.09		紫罗兰、玫瑰		3.64	40.42	3.65		40.58	3.61	40.16
醛酮类总量					2 738.00		6 310.05			5 319.97
2,3-丁二酮	100		奶油味、甜香		2 694.81	26.95	6 261.91		62.62	5 280.44	52.80
壬醛	15		李子、玫瑰花		0.73	<1	Nd			Nd
呋喃甲醛	10		熏香、果香		14.08	1.41	13.76		1.38	13.29	1.33
癸醛	10		甜橙、橘子香		4.09	<1	5.51		<1	4.13	<1
苯甲醛	2 100		苦杏仁味		6.26	<1	6.59		<1	6.08	<1
苯乙醛	100		奶油味		18.04	<1	22.28		<1	16.03	<1
其他总量					139.64				139.78	138.26
苯酚	—		—		21.26				21.35	19.86
4-乙基-2-甲氧基苯酚	33		糖果、中草药、香烟		101.85	3.09	3.09		101.89	101.88	3.09
4-乙基苯酚	400		烘烤		16.53	<1	16.54		<1	16.52	<1