不同商品酵母对葡萄酒香气成分的影响  

Effects of different commercial yeasts on aromatic components of wine

作　　者：刘峻溪 张将[1,2] 史涛涛 于越 李文娟 孙玉霞[1] 

机构地区：[1]山东省农业科学院农产品研究所,山东济南250100 [2]齐鲁工业大学生物工程学院,山东济南250300 [3]烟台瀑拉谷农业开发有限公司,山东烟台264036

出　　处：《中国酿造》2015年第4期42-46,共5页China Brewing

基　　金：山东省农业重大应用技术创新课题(2013);山东省现代农业产业技术体系专项基金(SDAIT-03-021-12)

摘　　要：以5种不同商品酵母发酵的赤霞珠干红葡萄酒为原料,采用顶空固相微萃取(HS-SPME)和气质(GC-MS)联用技术对其香气成分进行分析,共检测出66种挥发性化合物,定量分析了各葡萄酒中共有的15种主要香气物质之间的差异。结果表明,不同商品酵母发酵葡萄酒中香气种类差别很小,但含量差别明显。酵母BDX具有较强的高级醇生成能力,其中苯乙醇的含量明显高于其他酵母;酵母BM4×4生成的酯类、高级醇和有机酸的含量均处于中间水平;酵母D254具有较强的酯类生成能力,其中辛酸乙酯和己酸乙酯的贡献最为突出;酵母L2323的乙酸异戊酯生成能力较强;酵母RC212的酯类和高级醇生成量最低。Cabemet Sauvignon dry red wine was fermented by five different commercial yeast strains. The aromatic components of wine samples were analyzed by HS-SPME coupled with GC-MS. 66 aroma constituents were identified and 15 main aroma compounds which identified in all wine samples were quantified. The results showed that the differences of aroma compounds species among different wine samples fermented by different commercial yeast strains were not obvious, while the contents in each wine were significantly different. Yeast BDX had strong higher alcohols synthesizing ability, and the content of phenylethyl alcohol was significantly higher than that of other yeasts. The contents of esters, higher alcohols and organic acids synthesized by yeast BM4x4 were all in the middle level. Yeast D254 had strong esters synthesizing ability, especially in octanoic acid ethyl ester and hexanoic acid ethyl ester. Yeast L2323 had the strongest isoamyl acetate synthesizing ability, and the contents of esters and higher alcohols synthesized by yeast RC212 were the lowest.

关 键 词：商品酵母 葡萄酒 香气成分 顶空固相微萃取 气相色谱-质谱 

分 类 号：TS261.1[轻工技术与工程—发酵工程] TS262.6[轻工技术与工程—食品科学与工程]