Effect of inoculation of Schizosaccharomyces pombe on quality of Pinot Noir dry red wine

doi:10.3969/j.issn.1004-1524.2021.12.20

Acta Agriculturae Zhejiangensis ›› 2021, Vol. 33 ›› Issue (12): 2397-2405.DOI: 10.3969/j.issn.1004-1524.2021.12.20

• Food Science • Previous Articles Next Articles

Effect of inoculation of Schizosaccharomyces pombe on quality of Pinot Noir dry red wine

GAO Pingping¹^,²(), WEN Huating¹^,², ZHAO Mei¹^,², WANG Jing¹^,²^,^*()

1. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
2. Gansu Key Lab of Viticulture and Enology, Lanzhou 730070, China

Received:2020-08-25 Online:2021-12-25 Published:2022-01-10
Contact: WANG Jing

Abstract

Abstract:

In order to improve the quality of Pinot Noir dry red wine, Pinot Noir grape was selected as raw material, single strain of Schizosaccharomyces pombe (S. pombe) was used to inoculate and fermentate in alcohol with commercial Saccharomyces cerevisiae(S. cerevisiae) simultaneously and sequentially, and S. cerevisiae alone was inoculated with alcoholic fermentation followed by malolactic fermentation as the control. The changes of malic acid and biogenic amines during the fermentation process were monitored. Headspace solid phase microextraction combined with gas chromatography-mass spectrometry was used to analyze the changes of volatile aroma substances, and the sensory evaluation was carried out. The results showed that the fermented residual sugar, alcohol content, total acid and volatile acid of S. pombe inoculated simultaneously and sequentially with S. cerevisiae all met the requirements of national standard GB15037-2006 “Wine” for dry red wine. Alcohol fermentation could be realized by S. pombe alone and simultaneously or sequentially with S. cerevisiae. Compared with the control group, the inoculation method in the treated group could significantly reduce the content of malic acid and histamine in wine, among which, the contents of malic acid and histamine in the wine sequentially by S. pombe and S. cerevisiae were significantly lower than those inoculated by S. pombe alone and simultaneously with S. cerevisiae. The sequential inoculation fermentation of S. pombe and S. cerevisiae can significantly enrich the alcohols, esters and terpenes in the wine, so that the wine has strong fruit aroma and floral fragrance. Sensory analysis showed that the sensory quality of S. pombe and S. cerevisiae wines sequentially was superior to that of other treatment groups. In summary, sequential inoculation fermentation of S. pombe and S. cerevisiae can increase the alcohol, ester and terpene substances in Pinot Noir dry red wine, reduce the content of malic acid and improve the taste of wine.

Key words: Schizosaccharomyces pombe, simultaneous inoculation, sequential inoculation, aroma substance

CLC Number:

TS262.6

GAO Pingping, WEN Huating, ZHAO Mei, WANG Jing. Effect of inoculation of Schizosaccharomyces pombe on quality of Pinot Noir dry red wine[J]. Acta Agriculturae Zhejiangensis, 2021, 33(12): 2397-2405.

Figures/Tables 8

References 30

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理化指标 Physicochemical index	SP	SP+SC	SP..SC	SC+MLF
残糖含量Residual sugar content/(g·L^-1)	3.86±0.06 a	3.22±0.04 a	3.32±0.06 a	3.01±0.06 b
总酸含量Total acid content/(g·L^-1)	4.24±0.17 b	4.95±0.10 b	3.08±0.10 c	5.27±0.17 a
挥发酸含量Volatile acids/(g·L^-1)	0.71±0.08 a	0.60±0.16 a	0.72±0.04 a	0.62±0.06 a
酒精体积分数Alcohol degree/%	11.31±0.12 a	11.71±0.15 a	11.20±0.07 a	12.10±0.15 a
乳酸Lactic acid/(g·L^-1)	0.13±0.03 c	0.26±0.01 b	0.06±0.01 c	0.99±0.02 a
单宁Tannin/(g·L^-1)	2.26±0.01 a	2.23±0.01 a	2.28±0.07 a	2.24±0.07 a
总花色苷Total anthocyanin/(mg·L^-1)	119.90±2.63 a	120.66±4.02 a	134.34±1.66 a	117.35±2.65 a
柔和指数Softness index	6.22±0.13 b	6.18±0.07 b	6.87±0.10 a	6.35±0.09 b
色度Chroma	0.93±0.01 a	1.04±0.02 a	1.03±0.01 a	1.00±0.09 a
色调Hue	0.83±0.05 a	0.79±0.01 a	0.78±0.05 a	0.80±0.17 a
pH	4.10±0.06 a	4.00±0.02 b	4.19±0.02 a	3.93±0.02 b

理化指标 Physicochemical index	SP	SP+SC	SP..SC	SC+MLF
残糖含量Residual sugar content/(g·L^-1)	3.86±0.06 a	3.22±0.04 a	3.32±0.06 a	3.01±0.06 b
总酸含量Total acid content/(g·L^-1)	4.24±0.17 b	4.95±0.10 b	3.08±0.10 c	5.27±0.17 a
挥发酸含量Volatile acids/(g·L^-1)	0.71±0.08 a	0.60±0.16 a	0.72±0.04 a	0.62±0.06 a
酒精体积分数Alcohol degree/%	11.31±0.12 a	11.71±0.15 a	11.20±0.07 a	12.10±0.15 a
乳酸Lactic acid/(g·L^-1)	0.13±0.03 c	0.26±0.01 b	0.06±0.01 c	0.99±0.02 a
单宁Tannin/(g·L^-1)	2.26±0.01 a	2.23±0.01 a	2.28±0.07 a	2.24±0.07 a
总花色苷Total anthocyanin/(mg·L^-1)	119.90±2.63 a	120.66±4.02 a	134.34±1.66 a	117.35±2.65 a
柔和指数Softness index	6.22±0.13 b	6.18±0.07 b	6.87±0.10 a	6.35±0.09 b
色度Chroma	0.93±0.01 a	1.04±0.02 a	1.03±0.01 a	1.00±0.09 a
色调Hue	0.83±0.05 a	0.79±0.01 a	0.78±0.05 a	0.80±0.17 a
pH	4.10±0.06 a	4.00±0.02 b	4.19±0.02 a	3.93±0.02 b

指标Index	SP	SP+SC	SP..SC	SC+MLF
组胺Histamine/(mg·L^-1)	0.32±0.02 b	0.25±0.01 b	0.14±0.03 c	1.46±0.06 a
氨基甲酸乙酯Ethyl carbamate/(mg·L^-1)	NA	NA	NA	NA

指标Index	SP	SP+SC	SP..SC	SC+MLF
组胺Histamine/(mg·L^-1)	0.32±0.02 b	0.25±0.01 b	0.14±0.03 c	1.46±0.06 a
氨基甲酸乙酯Ethyl carbamate/(mg·L^-1)	NA	NA	NA	NA

香气物质 Aroma compounds	含量 Content/(μg·L^-1)				阈值 Threshold/(μg· L^-1)^[29,30]	OAV				气味描述 Odor description
香气物质 Aroma compounds	SP	SP+SC	SP..SC	SC+MLF	阈值 Threshold/(μg· L^-1)^[29,30]	SP	SP+SC	SP..SC	SC+MLF	气味描述 Odor description
丁酸乙酯 Ethyl butyrate	12.39 ±0.06	—	6.36 ±0.12	33.09 ±0.03	30	0.41	—	0.21	1.10	酸果香、草莓、果香 Sour fruit, strawberry, fruity
乙酸异戊酯 Isoamyl acetate	78.00 ±0.45	139.45 ±0.98	0.39 ±0.02	753.04 ±1.08	160	0.49	0.87	0.002	4.71	香蕉味 Banana flavour
己酸乙酯 Ethyl caproate	76.05 ±0.65	113.92 ±2.24	449.18 ±2.06	26.84 ±0.35	80	0.95	1.42	5.61	0.33	香蕉、青苹果 Bananas, green apples
辛酸甲酯 Methyl caprylate	—	21.22 ±0.06	10.84 ±0.09	601.76 ±2.06	200	—	0.11	0.05	3.01	柑橘香 Citrus fragrance
辛酸乙酯 Ethyl octanoate	181.40 ±1.53	209.83 ±0.90	1 629.36 ±3.06	937.28 ±2.13	580	0.31	0.36	2.81	1.62	香蕉、梨、花香 Bananas, pears, flowers
癸酸乙酯 Ethyl decanoate	824.77 ±1.16	189.67 ±0.96	1154.83 ±3.27	21.25 ±0.19	39	21.15	4.86	29.61	0.54	果香、脂肪味 Fruity, fatty
月桂酸乙酯 Ethyl laurate	267.39 ±1.01	988.98 ±1.02	342.58 ±1.16	0	800	0.33	1.24	0.43	0	甜香,花香,果香 Sweet, floral, fruity
棕榈酸乙酯 Ethyl palmitate	227.40 ±0.96	202.79 ±0.87	25.20 ±0.09	136.92 ±0.18	1.5	151.6	135.19	16.80	91.28	苹果、菠萝味 Apple, pineapple
庚酸乙酯 Ethyl oenanthate	—	61.77 ±0.23	—	—	2.2	—	28.08	—	—	果香 Fruity
庚醇 Heptanol	42.84 ±0.12	355.05 ±0.74	52.13 ±0.56	190.11 ±0.98	200	0.21	1.78	0.26	0.95	油腻味 Greasy taste
正戊醇 n-Pentanol	247.70 ±0.96	—	1 325.15 ±5.06	585.14 ±2.36	1 000	0.25	—	1.33	0.59	青草香 Grass fragrance
苯乙醇 Phenylethyl alcohol	139.54 ±0.74	313.47 ±1.06	1154.97 ±3.11	—	1 100	0.13	0.28	1.05	—	玫瑰花、蜂蜜味 Roses, honey
己酸 Caproic acid	759.33 ±3.10	452.50 ±0.99	290.53 ±1.06	886.58 ±1.7	420	1.81	1.08	0.69	2.11	脂肪味 Fatty
辛酸 Octanoic acid	100.03 ±0.78	21.79 ±0.57	610.54 ±1.86	479.26 ±1.52	500	0.20	0.04	1.22	0.96	奶酪味 Cheese flavour
香茅醇 Citronellol	—	21.94 ±0.08	43.31 ±0.17	5.57 ±0.07	40	—	0.55	1.08	0.14	玫瑰花香 Roses
丁香酚 Eugenol	4.06 ±0.02	—	—	12.71 ±0.06	6	0.68	—	—	2.12	丁香味,甘草香 Lilac fragrance, Licorice fragrance

Effect of inoculation of Schizosaccharomyces pombe on quality of Pinot Noir dry red wine

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