不同酵母酿造霞多丽干白葡萄酒的发酵性能研究

选用5种商品酵母酿造霞多丽干白葡萄酒，对5种酵母的发酵性能进行比较，测定样品的理化指标和香气物质。结果表明，5种酵母酿造霞多丽干白葡萄酒的理化指标均符合国标，在发酵期的密度变化趋势基本一致，但发酵周期不同；结合固相微萃取和气质联用（GC-MS）检测技术，5种发酵的酒样中分别检出的香气物质33种、31种、36种、34种、29种，主要香气组分没有大的差别，只是在微量香气物质上有所区别。酵母CEC01对葡萄糖的利用率最高，其酿造霞多丽干白葡萄酒酒精度为12.9%vol，残糖含量为1.5 g/L，发酵周期短；检出的香气物质最多（36种），并且酯类含量最高，占其香气物质总量的35.66%。

Performance of different yeasts in Chardonnay dry white wine fermentation

Five kinds of yeasts were used respectively in Chardonnay dry white wine fermentation to compare their performance, and the physiochemical parameters and aroma compounds of the wines were detected. Experimental results showed that the physiochemical parameters of the wines all met the national standard, and the changing trends of density during fermentation of five kinds of yeasts were basically the same, but the fermentation time were different. Using SPME and GC-MS detection method, results showed that there were 33, 31, 36, 34, and 29 kinds of aromatic compounds detected in these five kinds of wine samples, respectively. Main aroma compounds were found similar, but there were differences in some trace aroma compounds. Yeast CEC01 had the higest use ratio on glucose, and the alcohol content of the Chardonnay fermented by the yeast was 12.9% and the content of residual sugar was 1.5 g/L, the fermentation period was short. The aroma substance of the wine was the most abandant (36 kinds), and the easter content was the highest of 35.66%.