不同酵母对赤霞珠桃红葡萄酒香气的影响

Effect of different yeast strains on aroma compounds in fresh Cabernet Sauvignon rose wine

利用CY3079、Zymaflore X16、TXL和STR四种不同类型的商业酵母发酵赤霞珠新鲜桃红葡萄酒,采用顶空固相微萃取(HS-SPME)结合气相色谱质谱(GC-MS)联用技术,分别对酒精发酵结束和瓶储陈酿一年的葡萄酒样品进行香气物质的定性与定量分析。结果表明,4种酵母发酵的赤霞珠桃红葡萄酒中香气物质的种类相似,但其含量差异显著。酒精发酵结束阶段,CY3079和Zymaflore X16酵母发酵的桃红葡萄酒中脂肪酸乙酯的含量高于其他酵母发酵的酒样,使它们具有更加浓郁的果香、甜香和花香;而Zymaflore X16和STR酵母产生乙酸异戊酯和乙酸苯乙酯的能力较强。经过一年的瓶储陈酿,所有处理的桃红葡萄酒中脂肪酸乙酯和高级醇乙酸酯的含量显著下降,导致其果香的强度降低,同时减少了不同酵母发酵酒样之间的差异。

Fresh Cabernet Sauvignon rose wine was fermented using four different commercial yeast strains(CY3079,Zymaflore X16,TXL and STR),and the aroma compounds in wine samples after alcoholic fermentation and wine samples stored in bottle and aged for one year were analyzed quantitatively and qualitatively by headspace solid-phase microextraction(HS-SPME)coupled with gas chromatography-mass spectrometer(GC-MS).The results showed that the types of aroma compounds in Cabernet Sauvignon rose wine samples fermented by four yeast strains were similar,but their contents were significantly different.After alcoholic fermentation,the contents of fatty acid ethyl esters in rose wine fermented by yeast strains CY3079 and Zymaflore X16 were higher than that of wine samples fermented by other yeast strains,resulting in the wines with stronger fruity,floral and sweet aromas.In addition,the yeast strains Zymaflore X16 and STR had higher ability for the production of isoamyl acetate and phenyl ethyl acetate.After one-year storage and aging in bottle,the contents of fatty acid ethyl esters and higher alcohol acetates in rose wine samples decreased significantly,leading to the decrease of fruity intensity and difference between wine samples fermented by different yeast strains.