酵母及原料品种对猕猴桃酒挥发性成分的影响

Effects of Yeast and Raw Material Varieties on Volatile Components of Kiwifruit Wine

以3种(红阳、徐香、金艳)猕猴桃为原料,分别接种EC1118单菌株,EC1118与FLAVIA双菌株进行发酵,利用顶空固相微萃取技术和气相-质谱联用技术(HS-SPME-GC-MS)对陈酿3个月的酒样进行测定,分析酵母和原料品种对猕猴桃酒挥发性成分的影响。结果表明,6种猕猴桃酒共鉴定出88种挥发性成分,这些物质主要是醇类、酯类以及酸类。其中,EC1118单菌株发酵制得的红阳、金艳、徐香猕猴桃酒分别检测出62种、52种、44种挥发性成分,共有成分32种; EC1118与FLAVIA双菌株发酵制得的红阳、金艳、徐香猕猴桃酒分别检测出66种、61种、53种挥发性成分,共有成分35种。双菌株产生的挥发性成分总量更高,红阳、金艳、徐香3种酒样挥发性成分总量分别为412.22、301.53、336.77μg/L。红阳猕猴桃酒检出的挥发性成分种类高于金艳猕猴桃酒,而徐香猕猴桃酒的种类最少。因此,红阳及双菌种发酵制得的猕猴桃酒的风味更好。

Three varieties of kiwifruit(Hongyang,Xuxiang and Jinyan) were used as raw materials to inoculate EC1118 strain,EC1118 and FLAVIA double strains for fermentation. Headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS) was used to determine the wine aged for three months and the effects of yeast and raw materials on the volatile components of kiwifruit wine were analyzed.The results showed that a total of 88 volatile components were identified in the six kinds of kiwifruit wines.These volatile components were mainly alcohols,esters and acids.62,52 and 44 volatile components were detected in the kiwifruit wines of Hongyang,Jinyan and Xuxiang fermented by EC1118 single strain,and there were 32 same components.Meanwhile,among the kiwifruitwine fermented by EC1118 and FLAVIA strains,66,61,and 53 volatile components were detected in Hongyang,Jinyan and Xuxiang kiwifruit wines,respectively,and there were 35 same components.The double strains produced a higher total amount of volatile components.The total volatile components of Hongyang,Jinyan and Xuxiang were 412.22,301.53 and 336.77 μg/L,respectively.Besides,the content of volatile components detected in Hongyang kiwifruit wine was higher than that of Jinyan kiwifruit wine,and Xuxiang kiwifruit wine was the least.Therefore,the flavor of kiwi wine produced by Hongyang and double strains was better.