共发酵对蛇龙珠葡萄酒发酵动力学和香气成分的影响

以蛇龙珠葡萄为试材，对比酿酒酵母（Saccharomyces cerevisiae）单独发酵（CK）、酿酒酵母与酒酒球菌（Oenococcus oeni）顺序接种发酵（SEQ）和同时接种发酵（SIM）三种处理条件下的发酵过程，分析不同处理葡萄酒化学组分变化，并对其感官质量进行评价。结果表明，与仅进行酒精发酵相比，SEQ和SIM处理的葡萄酒中的苹果酸和柠檬酸均迅速降解，对葡萄酒的感官质量没有负面影响，SIM处理缩短了苹果酸-乳酸发酵（MLF）进程。SEQ和SIM发酵的葡萄酒，乳酸、乳酸乙酯、脂肪酸和萜烯类等物质的含量均显著增加（P＜0.05）。SEQ处理的葡萄酒中挥发性物质总量较高，为48.08 mg/L。共发酵能够丰富葡萄酒的风味结构，可以作为提高葡萄酒质量的发酵途径。

Effects of simultaneous fermentation on dynamics and aroma components of Cabernet Gernischet wine

Using Cabernet Gernischet as fermentation material, the fermentation process of Saccharomyces cerevisiae fermentation alone (CK), Saccharomyces cerevisiae and Oenococcus oeni sequentially inoculation fermentation (SEQ) and simultaneous inoculation fermentation (SIM) was compared. The chemical composition of wine with different treatments was analyzed, and its sensory quality was evaluated. The results showed that compared with alcoholic fermentation, the malic acid and citric acid in wines treated by SEQ and SIM were rapidly degraded, and there was no negative effect on the sensory quality of wines. However, the malolactic fermentation (MLF) process of the wine treated by SIM treatment was shortened. The lactic acid, ethyl lactate, fatty acids, and terpenes contents in wine treated by SEQ and SIM increased significantly (P＜0.05). The total volatile substances contents in wine treated by SEQ were higher, which reached 48.08 mg/L. Simultaneous fermentation could enrich the flavor structure of wine and could be used as a fermentation method to improve wine quality.