| 不同酿酒酵母对白兰地香气的影响研究 |
| |
| 引用本文： | 刘晓露,李记明,阮仕立,王根杰,张葆春,毕芸杰,姚圣圣,张舒凡,冯磊,赵玉平. 不同酿酒酵母对白兰地香气的影响研究[J]. 中国酿造, 2021, 40(8): 129. DOI: 10.11882/j.issn.0254-5071.2021.08.023 |
| |
| 作者姓名： | 刘晓露 李记明 阮仕立 王根杰 张葆春 毕芸杰 姚圣圣 张舒凡 冯磊 赵玉平 |
| |
| 作者单位： | （1.烟台大学 生命科学学院，山东 烟台 264003； 2.烟台张裕集团有限公司 山东省葡萄酒微生物发酵技术重点实验室，山东 烟台 264001） |
| |
| 基金项目： | 烟台市科技计划项目（2020XCZX029） |
| |
| 摘 要： | 以烟台产区白玉霓葡萄为原料酿造白兰地，研究3种酿酒酵母（Saccharomyces cerevisiae）D254、QA23、FC9对白兰地香气成分的影响。结果表明，3种酿酒酵母酿造的白兰地共检测出69种挥发性成分，其中酵母D254产生的萜烯类、醛酮类、有机酸类和芳香类含量较高；酵母QA23产生的酯类、醇类和缩醛类含量较高；酵母FC9产生各类挥发性化合物含量比较均衡。主成分分析（PCA）结果表明，选用酵母D254与酵母QA23、FC9有明显的差异性；但酵母QA23与FC9之间的差异性不显著。
|
| 关 键 词： | 白兰地 白玉霓 香气成分 酿酒酵母 |
Effect of different Saccharomyces cerevisiae strains on aroma in brandy |
| |
| LIU Xiaolu,LI Jiming,RUAN Shili,WANG Genjie,ZHANG Baochun,BI Yunjie,YAO Shengsheng,ZHANG Shufan,FENG Lei,ZHAO Yuping. Effect of different Saccharomyces cerevisiae strains on aroma in brandy[J]. China Brewing, 2021, 40(8): 129. DOI: 10.11882/j.issn.0254-5071.2021.08.023 |
| |
| Authors: | LIU Xiaolu LI Jiming RUAN Shili WANG Genjie ZHANG Baochun BI Yunjie YAO Shengsheng ZHANG Shufan FENG Lei ZHAO Yuping |
| |
| Affiliation: | (1.College of Life Science, Yantai University, Yantai 264003, China; 2.Shandong Provincial Key Laboratory of Wine Microbial Fermentation Technology, Yantai Changyu Group Co., Ltd., Yantai 264001, China) |
| |
| Abstract: | Effects of 3 strains of Saccharomyces cerevisiae D254, QA23 and FC9 on the aroma components of brandy were studied with Ugni Blanc grape from Yantai as raw material. The results showed that a total of 69 volatile components in brandy brewed with 3 strains of S. cerevisiae were obtained. Among them, the contents of terpenes, aldehydes and ketones, organic acids and aromatics produced by yeast D254 were high, the contents of esters, alcohols and acetals produced by yeast QA23 were high, and the contents of volatile compounds produced by yeast FC9 were relatively balanced. Principal component analysis (PCA) showed that there was significant difference between yeast D254 and yeast QA23, FC9. However, there was no significant difference between yeast QA23 and FC9. |
| |
| Keywords: | brandy Ugni Blanc aroma component Saccharomyces cerevisiae |
|
| 点击此处可从《中国酿造》浏览原始摘要信息 |
|
点击此处可从《中国酿造》下载全文 |
|
