GC-MS对非酿酒酵母菌发酵赤霞珠葡萄酒香气成分的检测  

Analysis of aroma components of non-Saccharomyces fermented wine by GC-MS

作　　者：徐亚男[1] 刘秋萍[1] 李琦[1] 王月[1] 单春会[1] 肖婧[1] 史学伟[1] 

机构地区：[1]石河子大学食品学院,新疆石河子832000

出　　处：《中国酿造》2014年第6期135-139,共5页China Brewing

基　　金：兵团青年创新基金(2013CB011);兵团工业科技攻关(P20136500002-1146)

摘　　要：以新疆石河子地区葡萄自然发酵过程中分离鉴定的7株非酿酒酵母菌为主要发酵菌种,以工业菌株为对照,研究了混合发酵赤霞珠葡萄酒香气成分的气相色谱-质谱联用仪分析结果。结果表明,共检测到香气成分16种,其中酯类物质7种,醇类6种,其他香气物质3种。以Y10(Hanseniaspora sp.)孢汉逊酵母属发酵的7#赤霞珠葡萄酒的主要优势特征香气为:苯乙醇、1,3-丁二醇、2-甲基-丙醇、1-己醇、辛酸乙酯、丁酸乙酯、己酸乙酯、琥珀酸二乙酯、乙酸己酯,且相对含量高于其他菌株和对照工业菌株。7 strains of non-Saccharomyces isolated and identified in natural fermentation process of Xinjiang Shihezi area were used as main fermentation strains. Using industrial strains as control, Cabernet Sauvignon aroma in the mixed fermentation was analyzed by GC-MS. Result showed that 16aroma components was detected, there were 7 kinds of esters, 6 kinds of alcohols and 3 other aroma components. The main advantage of characteristic aroma from Y10（Hanseniaspora sp.） fermented wine No.7 were phenethyl alcohol, 1,3-butanedio, l,2-methyl alcohol, 1-hexanol, octanoic acid ethyl ester, ethyl butyrate, ethyl caproate, diethyl succinate and hexyl acetate, and these contents were all higher than the other strains and industrial control strains.

关 键 词：非酿酒酵母菌 香气 气相色谱-质谱联用 

分 类 号：TS261[轻工技术与工程—发酵工程]