两种酵母对葡萄酒挥发性物质的影响  

Effects of Two Yeasts on Volatile Substances in Wine

作　　者：陈佳富 熊丽娜 朱江润 付鸿博 CHEN Jiafu;XIONG Lina;ZHU Jiangrun;FU Hongbo(College of Biological and Agricultural Sciences,Honghe University,Key Laboratory for Research and Utilization of Characteristic Biological Resources in Southern Yunnan,Mengzi Yun’nan 661199,China;College of Horticulture Hunan Agricultural University,Changsha Hu’nan 410128,China)

机构地区：[1]红河学院生物科学与农学学院/云南省高校滇南特色生物资源研究与利用重点实验室,云南蒙自661199 [2]湖南农业大学园艺学院,湖南长沙410128

出　　处：《果树资源学报》2024年第3期45-52,共8页Journal of Fruit Resources

基　　金：红河学院大学生创新训练项目(CX2022173);红河学院科研基金博士专项项目(XJ22B12)。

摘　　要：【目的】分析不同酵母对葡萄酒中挥发性物质的影响,并筛选适宜浓度。【方法】选择安琪活性葡萄酒专用酵母和大曲谷物酒酵母,将两种酵母分别设定3种浓度(100、150和200 mg/L)对葡萄进行发酵。采用顶空固相微萃取技术(HS-SPME)提取葡萄酒的挥发性物质,并用气相色谱-质谱联用(GC-MS)对其进行分析。【结果】所有处理中共有155种挥发性物质被鉴定,可将其分成9大类,包括烷烃类、烯烃类、醇类、酚类、醛类、酮类、酸类、酯类和其他类,其中酯类物质数量最多有42种;安琪酵母和大曲酵母发酵处理分别有117种和95种挥发性物质被鉴定到,无论是安琪酵母还是大曲酵母均是在200 mg/L时可鉴定到更多的挥发性物质;在6个处理中均能检测到的挥发性物质共有22种;利用安琪酵母发酵得到1种特异性物质为辛酸异戊酯,大曲酵母发酵后没有特异性物质;6个处理之间相比,每个处理之间均存在特异性物质。通过相对定量分析后发现,相对含量较高的为醇、酸和酯类物质,其中异戊醇为主要的醇类物质,乙酸乙酯为最主要的酯类物质。【结论】本研究为不同葡萄酒酿造过程中适宜酵母种类和浓度的选择提供了一定的参考依据。【Objective】 The effects of different yeasts on volatile substances in wine were evaluated,and the appropriate concentration was screened.【Methods】Angel active wine yeast and Daqu grain wine yeast were selected,and three concentrations( 100,150 and 200 mg/L) of each yeast were set for grape fermentation.The volatile substances of in grape fermentation were extracted by headspace solid phase microextraction( HS-SPME) and analyzed by gas chromatography-mass spectrometry( GC-MS).【Results】A total of 155 volatile substances were identified in all treatments,which could be classified into nine types,including alkanes,alkenes,alcohols,phenols,aldehydes,ketones,acids,esters,and others,with the largest number of esters being 42.117 and 95 volatile substances were identified by fermentation with Anqi yeast and Daqu yeast,respectively.Both Anqi yeast and Daqu yeast could identify more volatile substances at 200 mg/L.A total of 22 volatile substances were detected in 6 treatments.One specific volatile substance was obtained as isobutyl acetate using the fermentation of Anqi yeast compared with that of Daqu yeast,and no specific volatile substance was obtained after the fermentation of Daqu yeast.Compared between the six treatments,there were specific substances between each treatment.Through relative quantitative analysis,it was found that the relative contents of alcohols,acids and esters were higher,among which isoamyl alcohol was the main alcohol and ethyl acetate was the main ester.【Conclusion】This study provided a reference for the selection of suitable yeast types and concentrations for different wine fermentation.

关 键 词：安琪酵母 大曲酵母 葡萄酒 主成分分析 乙酸乙酯 

分 类 号：S663.1[农业科学—果树学]