不同酵母发酵的桑葚果酒香气成分的分析  

Analysis of Aromatic Composition of Mulberry Wine Fermented with Different Yeast Strains

作　　者：刘玮[1] 陈亮[1] 吴志明[1] 林颖[1] 吴佳芮 

机构地区：[1]北京电子科技职业学院,北京100029

出　　处：《食品研究与开发》2013年第24期212-217,共6页Food Research and Development

基　　金：公益性行业(农业)科研专项(201103037);科研基地建设-科技创新与转化(改革试点);北京电子科技职业学院院内科技类一般课题;桑葚保健产品及其成分的研究

摘　　要：采用顶空固相微萃取(HS-SPME)和气相色谱与质谱联用技术(GC-MS)分析不同酵母发酵桑葚酒中的香气成分,结果表明,不同的酵母发酵对葡萄酒中香气成分的种类和酒精含量均有较大影响。从不同酵母发酵的桑葚酒样检测到的93种香气成分中,仅有22种共有成分,含量前10位的主要香气成分中,共有的有6种。3种桑葚酒中,SY酵母发酵酒酒精和香气含量都相对较高;RW酵母发酵酒香气含量相对较高,但酒精含量稍低;1295酿酒酵母发酵酒中酒精含量较高。Aromatic components in mulberry wines fermented with different species of yeast strains were analyzed by headspace solid phase micro-extraction (HS-SPME) and gas chromatography with mass spectrometry (GC-MS). The results showed that the wines fermented with different yeast species have a great impact on aroma components and alcohol content. From different yeast fermentation mulberry wine samples , 93 kinds of aroma components were detected , and only 22 kinds of components were common. There were six common components in the ten main aroma components. Among three kinds of mulberry wine , alcohol and aroma concentrations are relatively high in the wine fermented with Yeast SY;In the wine fermented with RW yeast, aroma content is relatively high, but alcohol content is slightly lower; Alcohol content in 1295 yeast fermented wine is higher.

关 键 词：桑葚酒 酵母 香气成分 气相色谱-质谱联用 

分 类 号：TS262.7[轻工技术与工程—发酵工程]