SPME-GC-MS与电子鼻结合分析不同酵母混菌发酵猕猴桃酒的挥发性香气物质

采用固相微萃取-气相色谱-质谱联用（Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry，SPME-GC-MS）及电子鼻技术，结合感官评定，分析三株不同非酿酒酵母（戴尔有孢圆酵母Torulaspora delbrueckii、耐热克鲁维酵母Kluyveromyces thermotolerans、发酵毕赤酵母Pichia fermentans）与酿酒酵母（Saccharomyces cerevisiae）混合发酵对猕猴桃酒挥发性成分的影响。结果表明，相比于酿酒酵母单菌发酵，非酿酒酵母单菌发酵及其与酿酒酵母的混菌发酵均提高了猕猴桃酒中挥发性香气物质的种类；T. delbrueckii混菌发酵酒的苯乙基类化合物、乙酸酯含量高，提高了花香和果香等香气感官品质；K. thermotolerans混菌发酵显著提升了猕猴桃酒高级醇和C₆化合物的含量，提高了果香；P. fermentans发酵酒的短链脂肪酸乙酯、萜烯类、呋喃类含量高，增强了果香、脂肪香等感官香气特征。因此，不同非酿酒酵母结合酿酒酵母混菌发酵明显增强了酒中挥发性香气品质，且对香气特性影响不同。此外，利用GC-MS和电子鼻技术结合主成分分析，可成功区分不同酵母混合发酵的猕猴桃酒。偏最小二乘分析表明，电子鼻可预测猕猴桃酒挥发性成分，特别是酯类。本研究为非酿酒酵母在果酒中的应用、猕猴桃酒挥发性香气的改善和多变量分析提供了理论依据。

Analysis of Volatile Aroma Compounds in Kiwi Wine Co-Fermentation with Different Yeasts by SPME-GC-MS Combined with Electronic Nose

The effects of mixed fermentation with three different non-Saccharomy cescerevisiae strains (Torulaspora delbrueckii, Kluyveromyces thermotolerans, Pichia fermentans) and Saccharomyces cerevisiae on volatile components were investigated by combining use of solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), electronic nose (E-nose) and sensory evaluation. The results showed that non-Saccharomyces cerevisiae single fermentation and its mixed fermentation with S. cerevisiae increased the number of volatile aroma compounds in kiwi wine compared with S. cerevisiae single fermentation. The contents of phenyl ethyls and acetate were relatively high in the co-fermentation wine with T. delbrueckii and S. cerevisiae, which improved the sensory profiles of floral and fruit aroma. The contents of higher alcohols and C₆ compounds were significantly increased by co-fermentation of K. thermotolerans and S. cerevisiae, which enhanced fruit flavor of kiwi wine. The contents of short chain fatty acids ethyl esters, terpenes and furans in kiwi wine fermented with P. fermentans were high, which increased fruit, fat and floral aroma characteristics. Therefore, mixed fermentation of different strains enhanced kiwi wine quality of volatile aroma and had different effects on aroma characteristics. In addition, GC-MS and E-nose technology combined with principal component analysis were successfully applied to distinguish kiwi wines of co-fermentation with different yeasts. Partial least squares analysis showed that E-nose could predict volatile components of kiwi wine, especially esters. This study provided a theoretical basis for the application of non-Saccharomyces cerevisiae in fruit wine, the improvement of volatile aroma in kiwi wine and multivariate analysis.