摘要
为探索本土野生酵母在刺葡萄酒酿造生产中的应用价值,改良刺葡萄酒品质,采用顶空固相微萃取(HS–SPME)和气相色谱-质谱联用(GC–MS)技术对1株商业酿酒酵母和6株野生酿酒酵母所酿刺葡萄酒的挥发性物质进行分析,并用统计建模软件RGui构建热图,分析各菌株对刺葡萄酒香气的影响。结果表明:刺葡萄酒中的挥发性物质主要为酯类物质,其次是醇类物质;LE28、LD22与商业酵母RC212处于同一分支,其刺葡萄酒呈香物质含量趋势一致;LD1015独成一支,其香气物质总含量显著高于其他菌株的,但含有闻起来令人不愉快的气味;HME11、HXD21及XHB48与商业酵母RC212间的差异较大,HME11和HXD21与其他供试菌株相比,其所酿刺葡萄酒具有更浓郁的果香和花香。
The volatile components in wine Vitis davidii respectively fermented with a commercial strain Saccharomyces cerevisiae and 6 indigenous Saccharomyces cerevisiae strains were determined to explore aroma effects of indigenous yeast on V.davidii,as well as its improvement on wine quality by using head space solid phase micro extraction(HS–SPME)and the gas chromatography–mass spectrometry(GC–MS)in the study.RGui,a statistical modeling software,was employed to create heat map for analyzing the effects of various strains on wine aroma.The results demonstrated that the ester substance were the principal aroma components in these wine samples,the next were alcohols.The heat map showed that LE28 and LD22 were the closest branches to the commercial S.cerevisiae RC212,and they tended to present the same content on aroma substance in these three wine samples.The total aroma substance content fermented from LD1015,the inimitable strain,was the highest,but released unpleasant smelling.There was great different aroma among strains HME11,HXD21 and HXB48 from commercial strain RC212.However,there were more outstanding and stronger fruity and floral aroma fermented from HME11 and HXD21 than that of fermented with other strains.
作者
陈文婷
白描
谭君
唐婉莹
杨国顺
CHEN Wenting;BAI Miao;TAN Jun;Tang Wanying;YANG Guoshun(College of Horticulture and Landscape,Hunan Agricultural University,Changsha,Hunan 410128,China;Hunan Engineering and Technology Research Center for Grapes,Changsha,Hunan 410128,China)
出处
《湖南农业大学学报（自然科学版）》
CAS
CSCD
北大核心
2018年第1期111-116,共6页
Journal of Hunan Agricultural University(Natural Sciences)
基金
国家现代农业产业技术体系项目(CARS–29–ZP–9)
湖南省科技计划项目(2013FJ6102)
湖南省研究生科研创新项目(CX2015B246)
关键词
刺葡萄酒
本土酵母
香气
挥发性物质
Vitis davidii wine
indigenous yeast
aroma
volatile components
