不同酿酒酵母对菠萝酒香气品质的影响分析  

Analysis of Aromatic Compositions of Pineapple Wines Fermented with Different Yeast Strains

作　　者：马丽娜 袁源[2] 龙倩倩 林丽静[2] 龚霄[2] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070 [2]中国热带农业科学院农产品加工研究所,广东湛江524001

出　　处：《农产品加工》2017年第11期49-52,共4页Farm Products Processing

基　　金：公益性行业(农业)科研专项(201503142);中国热带农业科学院基本科研业务费专项资金"热带食品精深加工创新团队项目"(1630122017013)

摘　　要：以菠萝皮渣为原料,选取CY3079,DV10,K1和QA23这4种酵母进行发酵,利用固相微萃取和气质联用技术分别对4种菠萝酒主发酵结束后的香气成分进行比较。结果表明,酒液中共检测出38,30,26,26种香气成分,其中QA23酵母发酵的菠萝酒香气成分种类较多,菠萝酒的香气成分以酯类和醇类为主,QA23,K1,DV10和CY3079中酯类相对含量分别为51.71%,45.01%,30.27%,19.86%;主要的酯类成分为乙酸异戊酯、正己酸乙酯、辛酸乙酯、癸酸乙酯和月桂酸乙酯,酒液中除乙醇外,2,3-丁二醇、(2R,3R)-(-)-2,3-丁二醇和苯乙醇含量较高,其中苯乙醇含量最高,分别达到11.74%,12.15%,14.98%,18.27%。The pineapple peel slag as raw material with 4 strains of wine-brewing yeast:CY3079,DV10,K1 and QA23,aroma components of pineapple wine with different yeast strains after primary fermentation were analyzed and compared by using solid phase microextraction and gas chromatography-mass spectrum. The results showed that the pineapple wine contained38,32,27,and 27 kinds of aroma components,pineapple wine of QA23 yeast fermentation aroma had more aroma components,the main aroma components of pineapple wine were esters and alcohols,esters content of pineapple wine with QA23,K1,DV10 and CY3079 fermented were 51.71%,45.01%,30.27% and 19.86% respectively. The main esters composition included isoamyl acetate,ethyl caproate,octylic acid ethyl ester,ethyl decanoic acid and lauric acid ethyl ester,in addition to the ethanol in wine,2,3-butanediol,(2 R, 3 R)-(-)-2,3-butylene glycol phenyl ethanol content is higher,the highest content of benzene ethanol,11.74%,11.74%,12.15% and 11.74% respectively.

关 键 词：酿酒酵母 菠萝酒 香气品质 分析 

分 类 号：TS261.11[轻工技术与工程—发酵工程]