Effects of mixed fermentation with two kinds of Saccharomyces cerevisiae on aroma components of Cabernet Sauvignon dry red wine
Using yeast F15 sole fermentation as the control group, the Cabernet Sauvignon dry red wines were produced by mixed fermentation of yeast EC1118 and F15 with different proportions (1∶9, 3∶7 and 5∶5), and the basic physical and chemical indexes of the wines were determined. The aroma components in the wines were extracted and determined by stir bar sorptive extraction (SBSE) and GC-MS, and then analyzed by principal component analysis. The results showed that the physical and chemical indexes of the wines fermented by yeast EC1118 and F15 mixed fermentation met the National Standards GB/T 15037-2006 "wine". The contents of the esters, alcohols and acids in aroma components increased. Compared with the yeast F15 sole fermentation, the yeast EC1118 and F15 (3∶7) mixed fermentation could significantly improve the alcohol content of Cabernet Sauvignon dry red wine, increase the aroma components, and enhance the fruity and floral aromas of wine.
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NSTL
万方数据
维普
