不同酵母和氮源对笃斯越橘果酒香气的影响

采用顶空固相微萃取与气相色谱-质谱联用技术，对不同酵母和氮源发酵的笃斯越橘果酒中的香气成分进行分析。结果表明，4?种果酒中共检测出86?种香气成分，包括酯类32?种、醇类18?种、萜烯类13?种、酸类10?种、醛酮类7?种，以及其他类6?种，有78?种香气成分是4?种酒共有的。添加不同酵母和氮源种类导致笃斯越橘果酒在香气化合物的种类和含量呈现出一定的差异性；采用酵母Red?Fruit和补充氮源磷酸氢二铵会促进笃斯越橘发酵进程，且果酒中异戊醇、异丁醇、乙酸乙酯以及乙偶姻等香气化合物含量较多，因此选择适宜的酵母和氮源会提升笃斯越橘果酒的香气。

Effects of Yeast Species and Nitrogen Sources on Volatile Aroma Composition of Bog Bilberry Wine

The aroma components of bog bilberry wines fermented by different yeast species utilizing different nitrogen sources were analyzed by headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS). The results showed that 86 aroma components were identified in all 4 wine samples, including 32 esters, 18 alcohols, 13 terpenes, 10 acids, 7 aldehydes, ketones and 6 other compounds, and 78 components were common to these samples. The types and amounts of aroma compounds varied with changing the yeast species and the nitrogen source. The yeast “red fruit” in combination with diammonium hydrogen phosphate favored the fermentation of bog bilberry wine and produced higher amounts of isoamylol, isobutanol, ethyl acetate and acetoin, which mainly contributed to the aroma of bog bilberry wine. To sum up, choosing the appropriate yeast species and nitrogen source allowed for improved aroma of bog bilberry wine.