野生酵母和商品酵母发酵葡萄酒中挥发性成分差异研究

采用顶空固相微萃取（HS-SPME）和气相色谱-质谱联用（GC-MS）技术对5株商品酿酒酵母和7株野生酿酒酵母所酿葡萄酒中的挥发性物质进行分析。结果表明,各葡萄酒中挥发性物质的组成成分相差不大,但在含量上存在差异,野生酿酒酵母所酿造的葡萄酒中主要挥发性物质的总含量要高于商品酿酒酵母。对于葡萄酒中主要由酵母代谢产生的3类挥发性物质—酯类、醇类和酸类,其含量最高的均为用野生酿酒酵母酿造的葡萄酒,其中以W2和W7最为突出。感官分析结果表明,C1、C2和W2的果香、花香较为突出,C4和W2具有明显的草本味,C2和W1的胡椒味较强。 

Study on volatile components of wine fermented with wild and commercial Saccharomyces cerevisiae yeasts

The volatile components of the red wine fermented with 5 commercial Saccharomyces cerevisiae yeast strains and 7 wild Saccharomyces cerevisiae yeast strains were determined by head space solid phase microextraction( HS- SPME) followed by the gas chromatography- mass spectrometry( GC- MS). The results showed that the compositions of volatile components among different wines under different yeast strains were similar,while the contents of volatile components were significant different,and the total content of major volatile components in wine under wild yeast was higher than that under commercial yeast. Furthermore,the content of esters,alcohols and acids in wines fermented with wild yeast strains,which were three kinds of major volatile components of wine,were higher than wines under commercial yeast strains,especially W2 and W7. The sensory evaluation showed that the fruity and floral aroma of C1,C2 and W2 were outstanding,the herbal odour of C4 and W2 were obvious,whereas the peppery odour of C2 and W1 were strong.