不同酿酒酵母对芒果白兰地香气的影响

为研究不同酿酒酵母（Saccharomyces cerevisiae）对芒果白兰地香气及挥发性物质的影响，以桂七芒果为原料，6种酿酒酵母（M型、P型、A型、R型、E型、C型）为发酵剂制备原芒果白兰地，使用感官品评、气相色谱（GC）法结合主成分分析（PCA）法对其进行分析。结果表明，C型酵母酿造的芒果白兰地香气浓郁且清香、口感清冽，而其他酵母具有异味，口感不协调，酒体粗糙、粗劣等问题。通过气相色谱分析得知，C型酵母产生的酸类物质含量较高，M型酵母产生的醇类、醛酮类物质含量较高，P型酵母产生的酯类物质含量较高，R型酵母产生的芳香类物质含量较高，A型酵母与E型酵母产生的各类挥发性化合物不突出。主成分分析结果表明，C型酵母酿制的白兰地风味物质组成明显区别于其他组，对其影响较大的风味物质主要是乙酸和甲酸乙酯。

Effect of different Saccharomyces cerevisiae on the aroma of mango brandy

In order to study the effect of various Saccharomyces cerevisiae on the aroma and volatile substances of mango brandy, original mango brandy was produced with Guiqi mango as raw material and with six kinds of S. cerevisiae (type-M、type-P、type-A、type-R、type-E、type-C) as starter culture, and analyzed by sensory evaluation, gas chromatography (GC) and principal component analysis (PCA). The results showed that the mango brandy brewed by C-type yeast had a strong fragrance and sweet taste, while other yeast had some problems, such as odor, uncoordinated taste, rough and coarse body. According to the GC analysis, the acids contents produced by type-C yeast were higher, the contents of alcohols, aldehydes and ketones produced by type-M yeast were higher, the esters contents produced by type-P yeast were higher, and aromatic compounds contents produced by type-R yeast were higher, the various volatile compounds produced by type-A yeast and type-E yeast were not prominent. The results of principal component analysis showed that the flavor composition of brandy brewed by type-C yeast was significantly different from that of other groups, and acetic acid and ethyl formate were the main flavor substances.