两种酿酒酵母混合发酵对赤霞珠干红葡萄酒香气成分的影响

以酵母F15单独发酵为对照，分别添加不同比例的酵母EC1118和F15（1∶9、3∶7和5∶5）混合发酵酿制赤霞珠干红葡萄酒，测定其 基本理化指标，采用搅拌棒吸附萃取（SBSE）和气相色谱-质谱联用（GC-MS）技术提取检测葡萄酒中的香气成分，并进行主成分分析 （PCA）。 结果表明，酵母EC1118和F15混合发酵酿制的葡萄酒的理化指标均符合国家标准GB/T 15037—2006《葡萄酒》，香气成分中 的酯类、醇类和酸类等物质的含量均有所增加。与酵母F15单独发酵相比，酵母EC1118和F15（3∶7）混合发酵可以显著提高赤霞珠干红 葡萄酒的酒精度，增加香气成分（P＜0.05），增强葡萄酒的果香和花香。

Effects of mixed fermentation with two kinds of Saccharomyces cerevisiae on aroma components of Cabernet Sauvignon dry red wine

Using yeast F15 sole fermentation as the control group, the Cabernet Sauvignon dry red wines were produced by mixed fermentation of yeast EC1118 and F15 with different proportions (1∶9, 3∶7 and 5∶5), and the basic physical and chemical indexes of the wines were determined. The aroma components in the wines were extracted and determined by stir bar sorptive extraction (SBSE) and GC-MS, and then analyzed by principal component analysis. The results showed that the physical and chemical indexes of the wines fermented by yeast EC1118 and F15 mixed fermentation met the National Standards GB/T 15037-2006 "wine". The contents of the esters, alcohols and acids in aroma components increased. Compared with the yeast F15 sole fermentation, the yeast EC1118 and F15 (3∶7) mixed fermentation could significantly improve the alcohol content of Cabernet Sauvignon dry red wine, increase the aroma components, and enhance the fruity and floral aromas of wine.