为了研究菌株和接种方式对冰葡萄酒非挥发性产物和挥发性香气成分的影响,选用2株自筛非酿酒酵母——仙人掌有孢汉逊酵母(Hanseniaspora opuntiae)和葡萄汁有孢汉逊酵母(Hanseniaspora uvarum),分别与商业酿酒酵母DV10混合发酵.结果表明:H.uvarum与DV10同时接种混合发酵可以显著降低乙酸产量(降低26.90％);H.opuntiae与DV10同时接种混合发酵促进了酯类和萜烯类物质的合成,总量分别增产88.61％和21.40％,其中乙酸苯乙酯含量提高14.60倍,β-大马士酮增产8.85％.除此之外,感官品评结果显示H.opuntiae 与DV10混合发酵可显著增强花果香和黄油味.综合分析,认为H.opuntiae更适合应用于冰葡萄酒发酵,为冰酒混合发酵的进一步研究提供了数据基础和理论依据.%Two isolated non-Saccharomyces wine yeasts strains,Hanseniaspora opuntiae (HO1 1) and Hanseniaspora uvarum (HU14),were fermented with commercial Saccharomyces cerevisiae DV10 in simultaneous and sequentialinoculation to investigate the effects of different strains and inoculation methods on non-volatile and volatile aroma compounds in Vidal ice wine.The results showed that mixed fermentation decreased the concentration of acetic acidin final wine compared to the pure S.cerevisiae fermentation,especially in the simultaneous fermentation of HU14/ DV10,in which 26.90％ decrement of acetic acid was observed.Simultaneous fermentation of HO11/DV10 generated more esters and terpenes,and the concentration of total esters and terpenes were 88.61％ and 21.40％ higher than that of monoculture of S.cerevisiae,respectively.Among these compounds,phenyl ethyl acetate (14.6 folds higher than control) and β-damascone (8.85％ higher than control) were increased significantly.Sensory evaluation further revealed that mixed fermentation of HOll and S.cerevisiae enhanced the floral and butter aroma of Vidal icewine.
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