商业酵母对马瑟兰干红葡萄酒香气成分的影响

以酿酒葡萄品种马瑟兰为原料，分别用4种商业酵母单一或混合酿制马瑟兰干红葡萄酒，采用顶空固相微萃取（HS-SPME）和气质联用（GC-MS）技术对其香气成分进行分析，探究山东蓬莱产区马瑟兰干红葡萄酒的香气组成，同时为生产实践选择合适的酵母。不同酵母酿制的马瑟兰干红葡萄酒共检测到79种挥发性物质，通过对其香气成分进行分类比较分析表明，酵母71B所酿制的酒具有较高的C6醇、乙酸酯；酵母BDX所酿的酒具有较低的己醇、辛酸、己酸，较高的脂肪酸乙酯、苯乙醇、3-乙氧基丙醇；酵母K1和D254酿制的酒中乙酸酯和脂肪酸乙酯的含量都非常接近。混合酵母酿制的酒中高级醇、乙酸酯和脂肪酸含量普遍比单一酵母酿制的酒高。

Effects of commercial yeasts starter on aroma components of Marselan dry red wine

Using Marselan wine grape as raw material, Marselan dry red wine was brewed by single or mixed four kinds of commercial yeasts starters, respectively, and its aroma components were analyzed by HS-SPME and GC-MS. The aroma components of Marselan dry red wine from Shandong Penglai regions were investigated, and the appropriate yeasts starter for the production practice were selected. Results indicated that 79 kinds of aroma compounds were detected from Marselan dry red wine. By classification and comparison of the aroma components, the analysis results showed that the content of C6 alcohols and acetate esters in the wine brewed by Yeast 71B were higher. The content of hexanol, octanoic acid, hexanoic acid in the wine brewed by Yeast BDX were lower, and the content of fatty acid ethyl esters, phenylethyl alcohol, 3-ethoxy-1-propanol in the wine were higher. The content of acetate esters and fatty acid ethyl esters in the wine brewed by Yeast K1 were similar with that in the wine brewed by Yeast D254. The content of higher alcohols, acetate esters and fatty acids in the wine brewed by mixed yeasts starter were generally higher than that in the wine brewed by single yeast starter.