3种酵母发酵生产红树莓酒香气成分的GC-MS分析

以D254、71B、D15 3种果酒酵母进行发酵制备红树莓酒,并分析其香气化学成分。采用顶空-固相微萃取法提取3种酵母酿造的红树莓酒香气成分;利用气相色谱-质谱进行香气成分的分离测定,结合计算机检索技术对分离化合物进行鉴定,利用峰面积归一法测定各香气化学成分的相对含量,共鉴定出105种香气成分,其中D254、71B、D15酵母发酵的红树莓酒中分别检测出35、48、57种香气成分,共有8种成分相同。D254酵母发酵的红树莓酒的主要香气成分为3-甲基-1-丁醇(54.39%);71B酵母发酵的红树莓酒的主要香气成分为丙烯酸异辛酯(12.41%)、脱羰秋水仙碱(12.06%)、癸酸乙酯(8.21%);D15酵母发酵的红树莓酒的主要香气成分为三辛酸甘油酯(11.06%)和安非拉酮(8.81%)。综合气相色谱-质谱分析与感官评价结果表明,71B酵母发酵生产的红树莓酒香气较好,适宜大众口味,从而得出71B酵母为生产红树莓酒的最优菌株。

GC-MS Analysis of Arom Chemical Composition of Red Raspberry Wines Fermented with Three Different Yeast Strains

The aroma components of red raspberry wines fermented with three different wine yeast strains, D254, 71B and
D15, were extracted with headspace-solid phase micro extraction (HS-SPME) and then separated and identified by gas
chromatography-mass spectrometry (GC-MS) through mass spectral library search. Total ion current (TIC) peak area
normalization method was used to determine the relative contents of aroma components. A total of 105 flavor components
were detected, among which 35, 48 and 57 compounds were detected in red raspberry wines fermented with D254, 71B
and D15, respectively, with 8 being common to these three samples. The main aromatic compound in red raspberry wine
fermented with D254 was 1-buten-ol-3-methyl (54.39%) while those in the wine fermented with 71B were 2-propenoic
acid octyl ester (12.41%), demecolcine (12.06%) and ethyl caprate (8.21%), and were glycerol tricaprylate (11.06%) and
amfepramone (8.81%) in the wine fermented with D15. Overall, GC-MS analysis and sensory evaluation suggested that red
raspberry wine fermented by 71B contains more aroma substances and is suitable for the pubic taste. Thus, 71B could be the
best yeast strain for the production of red raspberry wine.