戴尔凯氏有孢圆酵母对甜白葡萄酒香气品质的影响

Effect of Torulaspora Delbrueckii on Aroma Quality of Sweet White Wine

为探究非酿酒酵母对葡萄酒香气组成及结构的影响,选择戴尔凯氏有孢圆酵母(Torulaspora delbrueckii)为研究对象,调查在添加酿酒酵母(S.cerevisiae)和T.delbrueckii+S.cerevisiae处理中‘霞多丽’与‘贵人香’混酿甜白葡萄酒香气物质种类及结构差异,分析这些香气物质间的相互关系。结果显示,T.delbrueckii的添加显著提高了葡萄酒主要高级醇类和酯类化合物的种类及相对质量浓度;主成分分析(PCA)及重要性变量(VIP)排序表明,己酸乙酯、β-大马酮、丁酸乙酯、乙酸异戊酯、辛酸乙酯、癸酸乙酯、辛酸、4-乙烯基愈创木酚、苯乙醇和香茅醇是区分两处理香气结构差异的主要因子。综上所述,在‘霞多丽’与‘贵人香’混酿的甜白葡萄酒中添加T.delbrueckii,在使酒的花果香更为浓郁的同时,也提供了更为复杂的香气结构层次。

In order to explore the influence of non-Saccharomyces cerevisiae on the flavor composition and structure of wine,Torulaspora delbrueckii was selected as the research object,to investigate the differences in the types and structures of aroma substances in sweet white wine blend of'Chardonnay'and'Italian Riesling'when treated with Saccharomyces cerevisiae and T.delbrueckii+S.cerevisiae,and to analyze the relationships between these aroma substances.The results showed that the addition of T.delbrueckii significantly increased the types and relative mass concentrations of major higher alcohols and esters in wine;Principal component analysis(PCA)and variable importance for the projection(VIP)showed that ethyl hexanoate,β-damascenone,ethyl butyrate,isoamyl acetate,ethyl caprylate,ethyl decanoate,caprylic acid,4-vinylguaiacol,phenylethanol and citronellol were the main factors to distinguish the difference of aroma structure among different treatment groups.In other words,the addition of T.delbrueckii to the sweet white wine blended with'Chardonnay'and'Italian Riesling'made the fruity aroma more intense,but also provided a more complex aroma structure level.