北五味子酒酿酒酵母的筛选及其挥发性成分的分析

Screening of Saccharomyces cerevisiae from Shisandra chinensis wine and analysis of volatile components

以D_(254)、D_(15)、2323、RC212、K1和AC 6种酿酒酵母发酵制备北五味子酒,通过感官评定和理化分析筛选适合北五味子酒发酵的酵母,并使用顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)检测技术分析其挥发性成分。结果表明,筛选出D_(254)酵母为酿造北五味子酒的最佳酵母,HS-SPME-GC-MS法共鉴定出94种香气成分,其中共有挥发性成分11种,其含量及组成差异明显;D_(254)酵母发酵的北五味子酒主要挥发性成分为4-甲基-1-(1-甲基乙基)-3-环己烯-1-醇(1 327.08 ng/mL);AC酵母和K1酵母为异戊醇(211.30 ng/mL、148.02 ng/mL)D_(15)酵母、RC212酵母和2323酵母发酵的北五味子酒的主要挥发性成分为苯乙醇,但含量略有差异。这表明在相同的条件下,不同酵母发酵的北五味子酒产生的挥发性成分差异较大。

Shisandra chinensis wine was brewed by six kinds of Saccharomyces cerevisiae （D254, D15, 2323, RC212, K1 and AC）. The yeast was selected for S. chinensis wine by sensory evaluation and physical and chemical analysis, and its volatile components were analyzed by HS-SPME-GC-MS. The results showed that the yeast D254 was selected as the optimum yeast for the wine-making. A total of 94 kinds of aroma components were identified with 11 kinds of the common volatile components. There were great differences in the contents and components. The main volatile component of S. chinensis wine by yeast D254 was 4-methyl-1-1-methylethyl-3-cyclohexene-1-ol （1 327.08 ng/ml）, the main volatile component of S. chinensis wine by yeast AC and K1 was isoamyl alcohol （211.30 ng/ml and 148.02 ng/ml）, the main volatile component of S. chinensis wine by yeast D15 , RC212 and 2323 was phenethyl alcohol, but the contents were a little difference. Results indicated that there were great differences in the volatile components of S. chinensis wine by different yeast fermentation under the same condition.