不同酵母发酵的白兰地基酒在蒸馏前后的香气分析  

Analysis of the aroma of brandies before and after distillation after fermentation with different yeasts

作　　者：马玥[1] 吴元 张葆春[2] 申春华[2] 于立娜 巩传斌 李成林 唐柯[1] MA Yue;WU Yuan;ZHANG Baochun;SHEN Chunhua;YU Lina;GONG Chuanbin;LI Chenglin;TANG Ke(Lab of Brewing Microbiology and Applied Enzymology,School of Biotechnology,Jiangnan University,Wuxi 214122,China;ZhangYu Group Co.Ltd.,Yantai 264000,China)

机构地区：[1]江南大学生物工程学院酿造微生物与应用酶学研究室,江苏无锡214122 [2]烟台张裕集团有限公司,山东烟台264000

出　　处：《食品与发酵工业》2024年第7期250-258,I0006-I0013,共17页Food and Fermentation Industries

基　　金：山东省泰山产业领军人才工程项目。

摘　　要：本研究旨在探究以不同酵母(71B、KD、F33、K1、FC9DP、D254、FC9)酿造的新疆产区的白兰地基酒及其新蒸馏白兰地原酒在挥发性风味物质及香气特征的差异。通过对不同样品进行全二维气相色谱-飞行时间质谱分析结合感官定量描述分析。结果显示,添加酵母D254的基酒香气物质总量最高,果香、花香、木质香气特征更突出;在蒸馏后,添加酵母FC9和FC9DP的酒样香气属性更为丰富,其中花香、果香、木质香气属性突出,此外,FC9DP酒样香气化合物相对含量也最高。对比蒸馏前后的基酒,结果显示,除了酚类化合物及内酯类化合物,大部分香气化合物的相对含量皆在蒸馏后有所增加,其中FC9DP样品的酯类、醇类、酸类及萜烯类化合物增加最为明显。此外,经过蒸馏,基酒去除了生青味和酸味的不良气味特征,香气品质有所改善。该研究可为白兰地酿造工艺的进一步改进提供数据参考。The aim of this study was to investigate the differences in volatile compounds and aroma profiles of brandies from the Xinjiang production area fermented with different yeasts(71B,KD,F33,K1,FC9DP,D254,FC9)and their freshly distilled brandies.Through comprehensive two-dimensional gas chromatography and time-of-flight mass spectrometry(GC×GC-TOFMS)analysis combined with sensory quantitative descriptive analysis of different samples,the results showed that the fermented wine with the addition of yeast D254 had the highest content of aroma substances,and its aroma profile was characterized by fruity,floral,and woody attributes.After distillation,it showed that the floral,fruity and woody attributes of the samples with the addition of yeasts FC9 and FC9DP were richer,and the sample fermented with FC9DP had the highest relative content of aroma compounds.Comparison of the base wines before and after distillation showed that the relative content of most of the aroma compounds increased due to distillation,with the exception of phenolic compounds and lactones,of which the most significant increases in esters,alcohols,acids and terpenes were found in the FC9DP sample.In addition,the aroma of the base wines improved significantly after distillation,with the elimination of undesirable aromas such as green and sweaty aromas.This study can provide a reference for further improvement of the brandy-making process.

关 键 词：白兰地 香气化合物 香气 蒸馏 酵母 

分 类 号：TS262.38[轻工技术与工程—发酵工程]