冷浸渍过程中真核微生物与小芒森干白葡萄酒香气成分的变化

Changes of Aroma Components and Eukaryotic Microorganisms of Petit Manseng Dry White Wine during Cold Maceration

对不同冷浸渍时间果浆中真核微生物丰度以及葡萄酒中的挥发性成分分别进行测定,以酿酒葡萄小芒森(Petit Manseng)为试验材料,采用1、3、5 d冷浸渍时间处理后酿造干白葡萄酒。采用生物学信息分析、高通量测序方法以及顶空固相微萃取(HS-SPME)与气质联用技术(GC/MS)进行分析。结果表明,冷浸渍过程中shannon指数增加、simpson指数减小,真核微生物丰度呈逐渐增加的变化趋势。另外香气物质总含量呈增加趋势,由348.74增加至402.5 mg/L。酯类化合物呈增加趋势表现最为明显,其中己酸乙酯、2-己烯酸乙酯、5-己烯酸乙酯、辛酸乙酯、癸酸乙酯、棕榈酸乙酯等脂肪酸乙酯类化合物均呈明显上升趋势,脂肪酸乙酯含量呈增长趋势,在冷浸渍1、3、5 d中分别为187.87、199.29、222.07 mg/L。

In this experiment,the eukaryotic microbe abundance in the pulp and the volatile components in the wines were measured respectively in different cold maceration times.The Petit Manseng was used as experimental material to brewed Petit Manseng dry white wine after cold maceration time for 1,3,5 days.Analytical methods include biological information analysis,high-throughput sequencing,headspace solid-phase microextraction( HS-SPME) and gas chromatography-mass spectrometry( GC/MS).The results showed that Shannon index was increased and Simpson index was decreased,and the abundance of eukaryotic microbes was gradually increased during the cold maceration process. In addition,the aroma material content and species were gradually increased,and the total content of aroma substances increased from 348.74 to 402.5 mg/L. The most obvious increased in ester compounds,include Hexanoic acid ethyl ester,2-Hexenoic acid ethyl ester,Hex-5-enoic acid ethyl ester,Octanoic acid ethyl ester,Decanoic acid ethyl ester,Hexadecanoic acid ethyl ester.The fatty acid ethyl ester compounds showed a significant upward trend,the content of them were 187.87,199.29 and 222.07 mg/L respectively in cold maceration for 1,3 and 5 days.