不同酵母种类对樱桃酒呈味成分的影响  

Effect of Different Yeasts on Taste-active Compounds of Cherry Wines

作　　者：牛云蔚[1] 张晓鸣[2] 肖作兵[1] 宋诗清[1] 朱建才[1] 顾永波[1] 

机构地区：[1]上海应用技术学院香料香精技术与工程学院,上海201418 [2]江南大学食品学院,无锡214112

出　　处：《食品工业》2013年第9期40-43,共4页The Food Industry

基　　金：国家青年科学基金项目(21306114);上海应用技术学院人才引进基金(YJ2013-60);上海高校选拨培养优秀青年教师科研专项基金(yyy10070)

摘　　要：研究了不同酵母种类对樱桃酒呈味成分的影响,采用高效液相色谱技术(HPLC)、超高效液相色谱-串联四级杆质谱联用技术(UPLC-MS),对5种不同酵母发酵樱桃酒中的有机酸、氨基酸、酚酸、单宁酸和糖进行了定性和定量分析。结果表明,不同酵母产呈味物质的能力各不相同,酒中呈味物质的含量直接影响其特征风味。The effect of different kinds of yeasts on the taste-active compounds of cherry wine was analyzed by high performance liquid chromatography （HPLC） and ultra performance liquid chromatography tmndem mass spectrometry （UPLC-MS/MS）. Organic acids, amino acids, phenoic acids, tannic acid and sugars were qualitatively and quantitatively analyzed. The results showed the ability of the different yeasts to produce taste-active compounds was different. The contents of these compounds directly influenced the characteristic flavors of cherry wines.

关 键 词：樱桃酒 发酵 酵母种类 呈味 

分 类 号：TS262.7[轻工技术与工程—发酵工程]