啤酒酵母酿造葡萄酒及香气成分GC-MS分析研究

以宁夏贺兰山东麓产区酿酒葡萄为原料酿造葡萄酒，测定其感官指标、理化指标，并通过顶空固相微萃取-气质联用（HS- SPME-GC-MS）技术分析啤酒酵母单独发酵（SY）、葡萄酒酵母单独发酵（AY）及二者混菌（1∶1）发酵（MY）酿造葡萄酒的香气物质，并计算气味活力值（OAV）。结果表明，3个样品的感官评分顺序依次为MY＞SY＞AY，理化指标符合相关国标；MY、SY、AY样品GC-MS分析分别共检测出22种、20种、15种香气成分，其中含量最高的均为异戊醇，MY、SY样品中的酯类成分较AY样品种类多；OAV分析结果进一步显示，对3个样品香气贡献最大的物质均为酯类，MY样品OAV＞1的香气成分为4种。啤酒酵母酿造的葡萄酒风味独特，并且混菌发酵可以提升葡萄酒品质。

Wine brewed with beer yeast and analysis of aroma components by GC-MS

Using the grape from the East Helan Mountain Area in Ningxia as fermentation material, the wine was brewed, the quality of wine was measured by sensory index, physical and chemical index, and the aroma substances in wine brewed with beer yeast fermentation (SY), wine yeast fermentation (AY) and mixed-culture fermentation of beer and wine yeast 1∶1 (MY) were analyzed by HS-SPME-GC-MS. Besides, the odor activity values (OAV) of 3 kinds of wine samples were calculated. The results showed that the order of sensory evaluation on 3 kinds of samples was as follows: MY＞SY＞AY, the physical and chemical index of all wines were in accordance with wine quality standard. There were 22, 20 and 15 kinds of aroma components detected in MY, SY and AY samples by GC-MS, among them, isoamyl alcohol was the most abundant aroma component, and esters in MY and SY samples were more than those in AY sample. OAV analysis results further showed that esters were the most important aroma components in the 3 kinds of samples, there were 4 kinds of aroma components (OAV＞1) in MY sample. The wine fermented by beer yeast had unique flavor, and it was suggested that mixed-culture fermentation can improve the quality of wine.