SPME-GC-MS分析不同商业葡萄酒酵母香气物质合成的差异性

Differential Synthesis of Aroma Compounds of Different Commercial Wine Yeasts Using SPME-GC-MS Analysis

采用顶空固相微萃取(HS-SPME)和气质联用法(GC-MS)分析了4株常用商业葡萄酒酵母的挥发性香气成分。对酵母代谢的19种香气成分进行定性定量分析,菌株CY3079具有较高的高级醇生成能力,其中异戊醇和2-苯乙醇的合成均高于其它酵母菌株。D254酵母具有较高的酯类和挥发酸类合成能力,其中乙酸乙酯和乙酸对酵母D254总酯和总挥发酸的含量贡献较大。EC1118高级醇生成量最低,但是具有较高的乙酸-2-苯乙酯生成能力。RC212酒样具有较低的酯类和挥发酸。感官品评试验表明,D254酒样的果香比较明显;CY3079酒样的刺激性大于其它菌株;EC1118酒样花香比较突出。

The volatile aroma compounds of four commercial wine yeasts was determined by head spacesolid phase microextraction （HS-SPME） followed by the gas chromatography-mass spectrometry （GC-MS）. A total of 19 volatile compounds were identified and quantified in the wines produced. CY3079 generated the highest content of to- tal volatile higher alcohols, due to the presences of the highest concentrations of isoamyl alcohol and 2-phenylethyl al- cohol. D254 yeast had the largest concentration of total volatile esters and acids, suggesting that D254 strain pos- sessed a relatively higher capacity in ethyl acetate and acetic acid synthesis. EC1118 generated the lowest content of total volatile higher alcohols, but with higher 2-phenylethyl acetate generation capacity. RC212 yeast had the lowest concentration of total volatile esters and acids. The sensory evaluation showed that the fruity aroma of D254 wine was still prominent, whereas CY3079 wine had a pungent odor. The EC1118 wine had a potent flowerlike aroma.