不同酵母菌发酵对蓝莓果酒香气物质影响研究

Influence on aromatic compounds of blueberry wine by different yeast fermentation

利用顶空固相微萃取结合气质联用仪分析3种酵母菌酿造的蓝莓酒中主要香气物质。3种酒中共检出29种香气物质。酿酒酵母Y4酿造的蓝莓果酒中有20种香气物质,主要香气物质是39.2%的3-甲基-1-丁醇。酿酒酵母AS2.316酿造的蓝莓果酒中有22种香气物质,主要香气物质是51.92%的3-甲基-1-丁醇。安琪RA-4酵母酿造的蓝莓果酒中有21种香气物质,主要香气物质是34.57%的2-甲基-1-丁醇和22.97%的3-甲基-1-丁醇。研究结果显示酵母菌种是影响果酒香气物质组成的关键因素之一。

The aromatic compound of blueberry wines fermented by three yeast strains were analyzed by HS-SPME coupled to GC-MS. Twenty-nine aromatic compounds were identified in three type of wines together. Twenty aromatic compounds were identified in wine fermented with yeast Y4 and the main aromatic compound was 1-buten-ol-3-methyl with content of 39.2%. Twenty two aromatic compounds were identified in wine fermented with Saccharomyces cerevisia AS2.316 and the main aromatic compound was 1-buten-ol-3-methyl with content of 51.92%. Twenty aromatic compounds were identified in wine fermented with Angel RA-4 and the main aromatic compound was 1-buten-ol-2-methyl and 1-buten-ol-3-methyl, with relative contents of 34.57% and 22.97%, respectively.