香格里拉本土酿酒酵母冰酒发酵产香特征分析

选取云南香格里拉葡萄酒产区4株耐受性好的本土酿酒酵母（Saccharomyces cerevisiae）（编号为CZ10、CZ11、BZL10、BZL12）及目前被广泛用于冰葡萄酒发酵的商业酵母DV10进行赤霞珠冰酒发酵，利用顶空固相微萃取气质联用（HS-SPME-GC-MS）技术检测4株酵母与商业酵母DV10发酵赤霞珠冰酒产品的挥发性香气物质，结合感官评定比较其品质优劣。结果表明，5个试验样品中共检测到67种挥发性化合物，主要包括醇类、脂肪酸乙酯类、乙基酯类、酸类、酮类、萜烯类。其中酵母BZL12生成的香气物质种类最多（62种），含量最高为490.02 mg/L，其中酯类和醇类总量均分别高于商业酵母DV10 1.61%和4.52%。酵母BZL12发酵葡萄酒的感官评分最高（95分），理化指标满足相关国标要求，具有生产不同风味特征葡萄酒的应用潜力。

Analysis on the aroma characteristics of ice wine fermentation by Shangri-La autochthonous Saccharomyces cerevisiae

Four autochthonous strains of Saccharomyces cerevisiae (CZ10, CZ11, BZL10, BZL12) with good tolerance in Yunnan Shangri-La wine-producing regions and one commercial yeast DV10 which was widely used in ice wine fermentation were selected to ferment Cabernet Sauvignon ice wine. The aroma compounds of ice wines by the four screened strains and one commercial strain were analyzed by HS-SPME-GC-MS, and their quality were compared cwith sensory evaluation. The results showed that a total of 67 volatile compounds were detected in five samples, including alcohols, fatty acid ethyl esters, acetic esters, acids, ketones and terpenes. Among them, the type of aroma substances produced by yeast BZL12 was the most abundant (62 kinds), and the content was the highest of 490.02 mg/L in five yeasts, and the esters and alcohols contents were 1.61% and 4.52% higher than that of commercial yeast DV10, respectively. The sensory evaluation score of wine fermented by the yeast BZL12 was the highest of 95, and the physicochemical indexes of the wine met the requirements of relevant national standards, which had the potential to produce wine with different flavor characteristics.