不同酿酒酵母对甜瓜酒香气成分的影响

Influence of Aromatic Compositions of Sweet Melon Wines Fermented with Different Yeast Strains

以安琪活性干酵母、酿酒酵母FERMOL BLANC(富门白酵母)和优选酵母NT13混浊汁发酵、优选酵母NT13澄清汁发酵的甜瓜酒,采用顶空固相微萃取和气相色谱-质谱联用技术分析甜瓜酒的香气成分。结果表明,4种甜瓜酒样共检测出68种香气成分,包括醇类16种、酯类41种、酸类4种、醛酮类4种、萜烯类1种、酚类1种、醚类1种,主要香气成分种类和含量差异较大。根据香气含量分析,优选酵母NT13适合于发酵甜瓜澄清汁,甜瓜酒为酯香型。

The aromatic compositions of sweet melon wines fermented with three different wine yeast strains, i.e. Angel dry yeast,Rich white yeast and Optimizing yeast NT13. Use yeast NT13 in clear juice and mixed juice respectively. The sweet melon wine were analyzed by headspace solid-phase micro extraction（HS-SPME） and gas chromatography-mass spectrometry（GC-MS）.The results showed that 68 flavor compounds were identified,including 16 alcohols,41 esters, 4 acids,4 aldehydes and ketones,1 alkenes,1 terpenes and 1 phenols.The main types and contents of the aroma are different. And optimizing yeast NT13 is suitable for the fermentation of clear sweet melon juice. Become ester sweet melon wine.