不同酿酒酵母对白兰地香气的影响研究  

Effect of different Saccharomyces cerevisiae strains on aroma in brandy

作　　者：刘晓露 李记明[2] 阮仕立[2] 王根杰 张葆春[2] 毕芸杰 姚圣圣 张舒凡 冯磊 赵玉平[1] LIU Xiaolu;LI Jiming;RUAN Shili;WANG Genjie;ZHANG Baochun;BI Yunjie;YAO Shengsheng;ZHANG Shufan;FENG Lei;ZHAO Yuping(College of Life Science,Yantai University,Yantai 264003,China;Shandong Provincial Key Laboratory of Wine MicrobialFermentation Technology,Yantai Changyu Group Co.,Ltd.,Yantai 264001,China)

机构地区：[1]烟台大学生命科学学院,山东烟台264003 [2]烟台张裕集团有限公司山东省葡萄酒微生物发酵技术重点实验室,山东烟台264001

出　　处：《中国酿造》2021年第8期129-133,共5页China Brewing

基　　金：烟台市科技计划项目(2020XCZX029)。

摘　　要：以烟台产区白玉霓葡萄为原料酿造白兰地,研究3种酿酒酵母(Saccharomyces cerevisiae)D254、QA23、FC9对白兰地香气成分的影响。结果表明,3种酿酒酵母酿造的白兰地共检测出69种挥发性成分,其中酵母D254产生的萜烯类、醛酮类、有机酸类和芳香类含量较高;酵母QA23产生的酯类、醇类和缩醛类含量较高;酵母FC9产生各类挥发性化合物含量比较均衡。主成分分析(PCA)结果表明,选用酵母D254与酵母QA23、FC9有明显的差异性;但酵母QA23与FC9之间的差异性不显著。Effects of 3 strains of Saccharomyces cerevisiae D254,QA23 and FC9 on the aroma components of brandy were studied with Ugni Blanc grape from Yantai as raw material.The results showed that a total of 69 volatile components in brandy brewed with 3 strains of S.cerevisiae were obtained.Among them,the contents of terpenes,aldehydes and ketones,organic acids and aromatics produced by yeast D254 were high,the contents of esters,alcohols and acetals produced by yeast QA23 were high,and the contents of volatile compounds produced by yeast FC9 were relatively balanced.Principal component analysis(PCA)showed that there was significant difference between yeast D254 and yeast QA23,FC9.However,there was no significant difference between yeast QA23 and FC9.

关 键 词：白兰地 白玉霓 香气成分 酿酒酵母 

分 类 号：TS261[轻工技术与工程—发酵工程]