不同酿酒酵母对山葡萄北国蓝蒸馏酒挥发性物质的影响

以市场上常见的8种活性干酵母作为山葡萄北国蓝的发酵剂，通过比较发酵速率、定性定量分析蒸馏酒中香气成分，并结合主成分分析（PCA），综合得出适合酿造山葡萄北国蓝蒸馏酒的酿酒酵母。结果表明，在发酵过程中，发酵速率最快的是酵母ADT，酵母CEC01次之；发酵完成后，酵母菌MST的发酵原酒酒精度最高，为（9.80±0.11）%vol，发酵最彻底，产酒能力优于其他酵母（P＜0.05），其次是酵母CEC01，为（9.79±0.01）%vol；酵母菌CEC01发酵的山葡萄蒸馏酒中挥发性物质含量最高，为16 394.24 μg/L，其次是酵母VF（16 163.22 μg/L）、ADT（15 576.32 μg/L）；主成分分析综合得分最高的是酵母CEC01，其次是酵母ADT。由此可得，酵母CEC01、ADT发酵能力强，产酒率高，且蒸馏酒的酒香浓郁、品质较好，适合酿造山葡萄蒸馏酒。

Effect of different Saccharomyces cerevisiae on the volatile components of distilled spirits brewed by Vitis amurensis Beiguolan

Using eight kinds of yeast that commonly used in the market as the fermentation starter of Vitis amurensis Beiguolan, the Saccharomyces cerevisiae that were suitable for brewing V. amurensis Beiguolan was screened through comparing the fermentation rate, qualitative and quantitative analysis of aroma components in distilled spirits, and combining with principal component analysis (PCA). The results showed that the fermentation rate of yeast ADT was the fastest in the fermentation process, followed by yeast CEC01. After fermentation, the alcohol content of the original wine by yeast MST was the highest of (9.80±0.11)%vol, the fermentation was the most complete and the wine production ability was superior to other yeasts (P＜0.05), followed by yeast CEC01 with the alcohol content of (9.79±0.01)%vol. In the distilled spirits, the content of the volatile substances by yeast CEC01 was the highest, which was 16 394.24 μg/L, followed by VF (16 163.22 μg/L) and ADT (15 576.32 μg/L). The highest comprehensive score of principal component analysis was yeast CEC01, followed by yeast ADT. As a result, the fermentation ability of yeast CEC01 and ADT were strong, the wine yield was high, and the distilled spirits were rich in aroma and good in quality, so they were suitable for brewing the grape distilled spirits.