不同酵母对干白葡萄酒发酵过程中香气变化的影响

选用两种酿酒酵母进行霞多丽干白葡萄酒发酵试验，酒精发酵过程中对发酵液的还原糖、可溶性固形物、总酸含量及香气物质进行分析。结果表明，两种酿酒酵母发酵过程中发酵液的还原糖和可溶性固形物均呈下降趋势，总酸含量均大于葡萄汁总酸含量；葡萄汁和发酵液中共检测出68种香气物质。相比于葡萄汁，酵母LA-DE和LA-PE发酵时发酵液中醇类、酯类、酸类、萜烯类和酚类物质含量随发酵时间延长逐渐增加，而醛类物质逐渐减少；其中酯类物质含量增加显著，发酵结束时分别为22.79 mg/L和14.57 mg/L。主成分分析结果表明，发酵过程中香气物质在前3 d变化较为明显，两种酵母发酵液在第1天、第3天、第9天香气物质差异明显。

Effect of different yeasts on aroma changes during dry white wine fermentation

Two strains of Saccharomyces cerevisiae were selected to conduct the fermentation test of Chardonnay dry white wine, and the content of reducing sugar, soluble solids, total acid and aroma components in fermentation liquid were analyzed during alcoholic fermentation. The results showed that the reducing sugar and soluble solids content in the fermentation liquid during two S. cerevisiae strains fermentation showed a decreasing trend, and the total acid content was higher than that in grape juice. A total of 68 aroma compounds were detected in grape juice and fermentation liquid. Compared with grape juice, the contents of alcohols, esters, acids, terpenes and phenols in the fermentation liquid of yeast LA-DE and LA-PE gradually increased with the prolonging of fermentation time, while the aldehydes content decreased. Among them, the esters content increased significantly, up to 22.79 mg/L and 14.57 mg/L at the end of fermentation, respectively. The principal component analysis results showed that the changes of aroma substances in the first 3 d of fermentation were significant, and the aroma substances between the two fermentation liquid samples on the 1 d, 3 d and 9 d were significantly different.