不同乳酸菌接种方式对'品丽珠'干红葡萄酒品质的影响OA

To investigate the effects of lactic acid bacteria inoculation strategies on the quality of'Cabernet Franc'dry red wine,this study compared concurrent inoculation(CO-SO)and sequential inoculation(SE-SO)of Saccharomyces cerevisiae with Oenococcus oeni,using S.cerevisiae alone as control(CK).The fermentation process,main physicochemical properties,volatile aroma compounds,and sensory quality were systematically analyzed.The results showed that CO-SO significantly shortened the fermentation period to 8 days,effectively reduced the contents of malic acid and citric acid,and increased the contents of lactic acid and acetic acid(P＜0.05).Regarding aroma composition,both CO-SO and SE-SO significantly increased the contents of esters,terpenes,and aldehydes/ketones(such as ethyl lactate,nerolidol,β-damascenone,etc.).However,SE-SO exhibited a more pronounced enhancement in esters and terpenes and was more effective in reducing undesirable odor compounds such as isoamyl alcohol,heptanol,and octanoic acid.Sensory evaluation indicated that SE-SO wine received the highest scores in aroma typicality,intensity,taste harmony,and overall acceptability.In conclusion,CO-SO significantly accelerates the winemaking process of'Cabernet Franc'wine,while SE-SO offers greater advantages in enhancing flavor complexity and overall sensory quality.This study provides a theoretical and practical reference for the precise production of high-quality'Cabernet Franc'dry red wine.