不同酵母发酵对蓝莓白兰地香气成分的影响

Effects of the Fermentation by Different Yeast Strains on the Flavoring Compositions of Blueberry Brandy

以2种不同酵母发酵的蓝莓酒为原料,经蒸馏得到蓝莓白兰地,采用顶空固相微萃取和气相色谱-质谱联用技术对其香气成分进行分析。结果表明,从2种蓝莓白兰地中共检出61种香气成分,酿酒活性干酵母和酿酒酵母1399发酵的蓝莓白兰地中分别检测到31种、37种香气成分,7种是两者共有的,其中癸酸乙酯和辛酸乙酯的相对含量最高,为蓝莓白兰地的主要香气成分。此外,结合感官评价,酿酒酵母1399发酵的蓝莓白兰地要优于葡萄酒高活性干酵母发酵的白兰地,其色泽清澈、透明晶亮、果香纯正,具有蓝莓特有的风味。

In this study, two different yeast strains were used respectively for the fermentation of blueberry wine and further to produce blueberry brandy through distillation. The flavoring compositions of the two produced blueberry brandy products were analyzed by HS-SPME. The results suggested that, there were 61 kinds of flavoring compositions in total detected in the two blueberry brandy products （31 kinds of flavoring compositions for brandy fermented by active dry yeast and 37 kinds of flavoring compositions for brandy fermented by S.cerevisiae 1399 strain, and 7 kinds of flavoring compositions were common in both of them）. Among all the flavoring compositions, the relative content of ethyl caprate and ethyl caprylate was the highest, suggesting they were the main flavoring compositions in blueberry brandy. Besides, sensory eval- uation results suggested that blueberry brandy fermented by S.cerevisiae 1399 was better than that fermented by active dry yeast （it was clear and transparent with pure blueberry aroma）.