不同酵母发酵苹果冰酒香气成分分析

Analysis of Aroma Components in Apple Ice Wine Fermented with Different Yeasts

以苹果冰果为原料,采用顶空固相微萃取(Headspace Solid-Phase Microextraction,HS-SPME)和气相色谱-质谱联用法(Gas Chromatography-Mass Spectrometry,GC-MS),对La-Fu、L-Ec、F33、RW、SY、X5及X16这7种酵母发酵苹果冰酒中的香气成分进行分析。结果表明,在7种酵母发酵酒中共检测出44种香气成分,包括酯类19种,有机酸类5种,醇类13种,其他类7种,其中正己酸乙酯、癸酸乙酯、辛酸乙酯、异戊醇和苯乙醇是主要成分。La-Fu酵母所发酵的酒中新生成了2,4-二甲氧基肉桂酸、四氢薰衣草醇和3,5-二叔丁基苯酚这3种化合物。综合来看,其醇类、酯类和有机酸类物质种类较多,相对含量最高,是酿造苹果冰酒的优质酵母。该研究为苹果冰酒发酵工艺中酵母选择提供试验数据。

Using apple ice fruit as raw material, using headspace solid-phase microextraction(HS-SPME) and gas chromatography-mass spectrometry(GC-MS) to study La-Fu, L-Ec, F33, RW, SY, X5, X16, the aroma components of these seven yeast-fermented apple ice wines were analyzed. The results showed that a total of 44 aroma components were detected in 7 kinds of yeast-fermented wines, including 19 kinds of esters, 5 kinds of organic acids, 13 kinds of alcohols, and 7 kinds of other kinds, including ethyl n-hexanoate, ethyl caprate, ethyl octanoate, isoamyl alcohol and phenethyl alcohol are the main components. Three compounds, 2,4-dimethoxycinnamic acid, tetrahydrolavender alcohol, and 3,5-di-tert-butylphenol,are newly formed in the wine fermented by La-Fu yeast. There are many types of and organic acids, and the relative content is the highest. It is a high-quality yeast for brewing apple ice wine. This study provides experimental data for yeast selection in apple ice wine fermentation process.