赵珊珊, 李敏敏, 李瑞瑆, 全蕊, 陈捷胤, 戴小枫, 孔志强, 田健. 戊唑醇对不同酿酒酵母模拟发酵过程中葡萄酒风味品质的影响[J]. 农药学学报, 2021, 23(4): 724-731. DOI: 10.16801/j.issn.1008-7303.2021.0079
    引用本文: 赵珊珊, 李敏敏, 李瑞瑆, 全蕊, 陈捷胤, 戴小枫, 孔志强, 田健. 戊唑醇对不同酿酒酵母模拟发酵过程中葡萄酒风味品质的影响[J]. 农药学学报, 2021, 23(4): 724-731. DOI: 10.16801/j.issn.1008-7303.2021.0079
    ZHAO Shanshan, LI Minmin, LI Ruixing, QUAN Rui, CHEN Jieyin, DAI Xiaofeng, KONG Zhiqiang, TIAN Jian. Effect of residual tebuconazole on the flavor quality of different Saccharomyces cerevisiae simulated fermentation process[J]. Chinese Journal of Pesticide Science, 2021, 23(4): 724-731. DOI: 10.16801/j.issn.1008-7303.2021.0079
    Citation: ZHAO Shanshan, LI Minmin, LI Ruixing, QUAN Rui, CHEN Jieyin, DAI Xiaofeng, KONG Zhiqiang, TIAN Jian. Effect of residual tebuconazole on the flavor quality of different Saccharomyces cerevisiae simulated fermentation process[J]. Chinese Journal of Pesticide Science, 2021, 23(4): 724-731. DOI: 10.16801/j.issn.1008-7303.2021.0079

    戊唑醇对不同酿酒酵母模拟发酵过程中葡萄酒风味品质的影响

    Effect of residual tebuconazole on the flavor quality of different Saccharomyces cerevisiae simulated fermentation process

    • 摘要: 为探究葡萄酒中不同酿酒酵母作用下戊唑醇降解状况以及戊唑醇残留对不同酿酒酵母发酵过程风味品质的影响,在模拟葡萄汁培养基中添加戊唑醇标准溶液至2 mg/L,采用生产上常用的12种葡萄酒酿制酵母进行模拟酒精发酵处理,运用QuEChERS分析方法测定葡萄酒中的戊唑醇残留量,并利用电子鼻、电子舌及固相微萃取气相色谱-质谱技术 (SPME-GC-MS) 分析戊唑醇残留对葡萄酒风味品质的影响。结果表明:葡萄酒酿造中的酵母菌酒精发酵过程可促进戊唑醇的降解,但不同酿酒酵母对戊唑醇的降解效果不同,其中D254、RC212、BO213和AC菌株的降解作用较好,降解率在21%~23%之间;戊唑醇可显著改变酒精发酵过程产生的香气成分,严重抑制苯甲醇 (苦杏仁味) 的生成,从而破坏葡萄酒风味结构。在所测定12种酵母菌中,AC菌株在酒精发酵过程中风味物质的形成受戊唑醇影响最小。综上,建议葡萄酒酿造中可考虑选择酵母菌AC进行发酵。

       

      Abstract: In order to explore the degradation of tebuconazole under the action of different Saccharomyces cerevisiae in wine and the influence of tebuconazole residue on the flavor quality of different Saccharomyces cerevisiae fermentation process, this study added standard solution of tebuconazole to the simulated grape juice medium to 2 mg/L. Then use 12 kinds of wine-making yeast commonly used in production to simulate alcoholic fermentation treatment. Determination of tebuconazole residues in wine by QuEChERS analysis methods. Meanwhile, the electronic nose, electronic tongue and solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS) were used to analyze the effect of tebuconazole residue on wine flavor quality. The results show that the fermentation process dominated by yeasts in winemaking can promote the residual degradation of tebuconazole. Different yeasts have different degradation effects on tebuconazole. Among the 12 yeasts, the strains D254, RC212, BO213 and AC have better degradation effects of tebuconazole, with a degradation rate of 21%-23%. Tebuconazole significantly changed the aroma components produced during alcohol fermentation, severely inhibits the formation of benzyl alcohol (bitter almond flavor) and destroys the wine flavor structure. Among the 12 kinds of yeast tested, the formation of flavor substances during the fermentation of AC strains is the least affected by tebuconazole. In summary, it is recommended that yeast AC be selected for fermentation in winemaking.

       

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