不同酵母发酵的蓝莓酒香气成分GC-MS分析

GC-MS Analysis of Aromatic Composition of Blueberry Wine Fermented with Different Species of Yeast Strains

采用顶空固相微萃取和气相色谱-质谱联用技术进行分析,以不同酵母发酵的蓝莓酒为原料,对3种不同酵母发酵的蓝莓酒主要香气成分进行分析,共鉴定出76种香气成分。其中酿酒活性干酵母、葡萄酒活性干酵母和酿酒酵母1203发酵的蓝莓酒中分别检测到56、50、47种香气成分,其中30种是3者共有的。酿酒活性干酵母和酿酒酵母1203发酵的蓝莓酒的主要香气成分为3-甲基-1-丁醇,相对含量分别为18.98%、37.64%;葡萄酒活性干酵母发酵的蓝莓酒的主要香气成分为辛酸乙酯,其相对含量为18.68%。

In an effort to provide experimental evidence for yeast strain selection in blueberry wine making,aromatic components in blueberry wines fermented with three different species of yeast strains,namely alcohol active dry yeast,wine active dry yeast and Saccharomyces cerevisia 1203 were analyzed by headspace solid-phase microextraction （HS-SPME） coupled to GC-MS.Added together,76 aromatic compounds were identified in blueberry wines fermented with the above yeast strains,respectively,including 56,50 and 47 individually found in alcohol active dry yeast-,wine active dry yeast-and Saccharomyces cerevisia 1203fermented blueberry wines,respectively and 30 simultaneously found in the three blueberry wines.The main aromatic compound in alcohol active dry yeast-or Saccharomyces cerevisia 1203-fermented blueberry wines was 1-buten-ol-3-methyl,with relative contents of 18.98% and 37.64%,respectively.The main aromatic compound in wine active dry yeast-blueberry wine,however,was ethyl octanoate,accounting for 18.68% of total aromatic compounds.