摘要
为分析不同类型商业化酵母发酵对玫瑰蜜低醇桃红葡萄酒香气物质组成的影响,本研究采用顶空固相微萃取-气质联用法(HS-SPME-GCMS)对四种不同类型商业酵母发酵的玫瑰蜜低醇桃红葡萄酒的香气物质组成进行了定性定量分析。在玫瑰蜜低醇桃红葡萄酒样品中共定性定量检测出128种挥发性风味物质,其中酯类和萜烯类物质种类最丰富,邻氨基苯甲酸甲酯、β-苯乙醇、苯乙醛、β-大马士酮、顺式-玫瑰醚、乙酸异戊酯、癸酸乙酯、辛酸乙酯、丁酸乙酯等物质对玫瑰蜜低醇桃红葡萄酒香气具有重要贡献。主成分分析结果还表明,不同类型商业化酵母对玫瑰蜜低醇桃红葡萄酒香气物质组成影响显著,其中ADT酵母发酵可以产生较多的花香类物质、S101酵母发酵可产生较多的果香类物质。
Aroma compounds of low-alcohol rose wine made from Yunnan"Rose honey"grape variety was qualitative and quantitative analyzed using HS-SPME-GC-MS.A total of 128 volatile compounds were detected in the"Rose Honey"low-alcohol rose wines,of which esters and terpenes were the most abundant.β-Damascenone,cis-rose oxide,isoamyl acetate,ethyl caprate,ethyl caprylate,ethyl butyrate have an important contribution to the sample wine aroma.The results of principal component analysis(PCA)also shown that commercial yeast strain have a significant effect on the composition of aroma components of the wine samples,of which ADT yeast can produce more floral volatiles,while S101 yeast can produce more fruity compounds during fermentation.
作者
徐晴芳
王华艳
陆开祥
苏海泽
蔡建
XU Qing-fang;WANG Hua-yan;LU Kai-xiang;SU Hai-ze;CAI Jian(Yunnan Engineering Research Center of Fruit Wine,Qujing Normal University,Qujing 655011,China)
出处
《中国果菜》
2020年第9期49-55,共7页
China Fruit & Vegetable
基金
云南省教育厅科学研究基金项目(2017ZZX185)
云南省省校教育合作共建重点项目(曲靖师范学院-中国农业大学云南高原特色水果深加工新产品研发与成果转化平台建设项目)。
