本文研究了CEC01、EC1118、Str不同酿酒酵母（Saccharomyces cerevisiae）对霞多丽酿酒葡萄品质的影响。霞多丽酿酒葡萄经过采摘、分选、除梗、压榨、成分调整、静置、活化酵母（CEC01、EC1118、Str）、酒精发酵、分离倒罐、澄清、密闭储存传统酿造工艺酿造，进行感官评价，检测分析常规理化指标、香气物质。结果表明，酿酒酵母CEC01酿造葡萄酒感官质量总分82.00分高于酿酒酵母EC1118、Str总分。说明CEC01酿造的葡萄酒感官质量较佳。酿酒酵母CEC01酿造的霞多丽干白葡萄酒的残糖为1.50 g/L低于酿酒酵母EC1118、Str残糖，酒精度为12.90% vol高于酿酒酵母EC1118、Str酒精度。酿酒酵母CEC01发酵过程中平均总酸、平均总酚含量呈降低趋势，说明其在降酸方面发挥着重要作用。酿酒酵母CEC01酿造葡萄酒醇类香气物质相对含量为62.83%，酸类香气物质相对含量为1.45%，酯类香气物质相对含量为35.68%。酿酒酵母EC1118、Str酿造葡萄酒醇类香气物质相对含量为75.48%、78.62%，酸类香气物质相对含量为2.33%、1.58%，酯类香气物质相对含量为22.17%、19.73%，CEC01葡萄酒感官质量最佳。

The effects of different Saccharomyces cerevisiae (CEC01, EC1118, and Str) on the quality of Chardonnay grape wine were studied. After picking, sorting, destemming, pressing, composition adjustment, standing still, yeast activation (CEC01, EC1118, and Str), alcohol fermentation, separation and pouring, clarification, and closed storage, chardonnay grape wine was brewed by a traditional brewing technology, a sensory evaluation was performed, and the routine physical and chemical indexes and aroma substances were detected and analyzed. The results showed that the total sensory quality score of wine produced by Saccharomyces cerevisiae CEC01 was 82.00, which was higher than those of Saccharomyces cerevisiae EC1118 and Str. This indicates that the sensory quality of wine brewed by CEC01 was better. The residual sugar of chardonnay dry white wine brewed by Saccharomyces cerevisiae CEC01 was 1.50 g/L, which was lower than those of Saccharomyces cerevisiae EC1118 and Str. The alcohol strength was 12.90% vol, which was higher than those of Saccharomyces cerevisiae EC1118 and Str. During the Saccharomyces cerevisiae CEC01 fermentation process, the average total acid and average total phenol contents decreased, which indicates that the yeast played an important role in acid reduction. The relative content of alcohol aroma substances in wine produced by Saccharomyces cerevisiae CEC01 was 62.83%, the relative content of acid aroma substances was 1.45%, and the relative content of ester aroma substances was 35.68%. The relative contents of alcohol aroma substances in wine brewed by Saccharomyces cerevisiae CEC01 and Str were 75.48% and 78.62%, the relative contents of acid aroma substances were 2.33% and 1.58%, and the relative contents of ester aroma substances were 22.17% and 19.73%, respectively. Our results demonstrate that the sensory quality of wine brewed by Saccharomyces cerevisiae CEC01 was the best of the different yeast strains that were evaluated in this study.

内蒙古教育厅产学研平台项目（NJCXY-19-05）