不同品种蓝莓和菌种酿制蓝莓酒的香气成分分析

Analysis of aroma components of blueberry wine brewed by different varieties of blueberry and strains

分别以速冻野生和种植蓝莓为原料,以酵母菌株QD-1、QD-2酿造蓝莓酒。采用气相色谱-质谱联用(GC-MS)技术对蓝莓果汁及蓝莓酒的香气成分进行分析和比较。实验结果表明,野生蓝莓和种植蓝莓果汁中分别检测出12种、7种香气成分;由菌株QD-1酿造野生蓝莓酒和种植蓝莓酒中分别检测出39种、40种香气成分;由菌株QD-2酿成野生蓝莓酒和种植蓝莓酒中分别检测出39种、27种香气成分。通过对比分析得知,不同品种蓝莓和菌种对酿制的蓝莓酒香气成分都有很大的影响。

Using quick-frozen wild and cultivated blueberries as raw materials, blueberry wines was brewed by yeasts QD-1 and QD-2, respectively. The aroma components of blueberry juice and blueberry wine were analyzed and compared by GC-MS. Experimental results showed that 12 types of aroma components were detected in wild blueberry juice and 7 types of aroma components were detected in cultivated blueberry juice. 39 types of aroma components were detected in wild blueberry wine and 40 types of aroma components were detected in cultivated blueberry wine using yeast QD-1.39 types of aroma components were detected in wild blueberry wine and 27 types of aroma components were detected in planting blueberry wine using yeast QD-2. Through comparative analysis, different varieties of blueberry and different yeasts had great influence on the aroma components of blueberry wine.