7种酵母酿造摩尔多瓦葡萄酒的发酵特性比较

在常用的商业酵母中筛选一株酵母，应用于摩尔多瓦葡萄酒酿造，从而实现鲜食摩尔多瓦葡萄的增值。以摩尔多瓦葡萄为材料，选用VL1、F15、NS-D、P、HXD29、LE28、LD1015 7种酵母进行葡萄酒酿造试验，以自然发酵作为对照，对不同酵母发酵酒的总酸、总酚等理化性质进行检测和感官评价，比较不同酵母对摩尔多瓦葡萄酒理化性质及品质的影响。结果表明，酵母LD1015发酵的摩尔多瓦酒干浸物含量最高，为17.96 g/L；总糖含量为3.54 g/L，总酚含量为1.17 g/L，略低于酵母VL1、HXD29、LE28，感官评分最高，为91分。综合判定酵母LD1015具有较强的糖转化和干物质浸提的能力，有利于产出口感醇厚、香气馥郁的葡萄酒，是7种酵母中最适合鲜食葡萄摩尔多瓦酿酒的酵母菌种。

Comparison of fermentation characteristics of 7 yeasts in brewing Moldovan wine

A yeast strain was screened from commercial common yeast and it was applied to Moldovan wine brewing, to realize the increment of fresh grape Moldovan. Using Moldova grape as the material, yeasts VL1, F15, NS-D, P, HXD29, LE28, and LD1015 were used for the wine-making test, and natural fermentation was used as a control. The total acid, total phenol and other physical and chemical properties of the wines fermented by different yeasts were tested, and sensory evaluation were conducted to compare the effects of different yeasts on the physical and chemical properties and quality of Moldova wines. The results showed that the dry extract content of Moldova wine fermented by yeast LD1015 was the highest of 17.96 g/L; the total sugar content was 3.54 g/L, the total phenol content was 1.17 g/L, which was slightly lower than yeast VL1, HXD29, LE28, and the sensory score was the highest of 91. In comprehensive determination, the yeast LD1015 had a strong ability to convert sugar and dry matter extraction, which was conducive to produce the wine with mellow taste and aroma fragrance, and was the optimal yeast strain suitable for fresh grape Moldova brewing among 7 yeasts.