【摘要】 采用顶空固相微萃取结合气质联用(HS-SPME-GC-MS)技术测定酿酒酵母(Saccharomyces cerevisiae)CEC01和星形假丝酵母(Candida astrulatum)X11单菌发酵、共同发酵及顺序发酵葡萄酒中的挥发性香气物质,并对结果进行主成分分析(PCA)及聚类分析(CA),探讨星形假丝酵母X11强化赤霞珠葡萄酒玫瑰香气的条件。结果表明,菌株X11单菌发酵和混合发酵葡萄酒中苯乙醇含量显著高于酿酒酵母CEC01单菌发酵(P<0.05),其中,菌株X11和CEC01以1∶10的比例顺序接种发酵的赤霞珠葡萄酒中苯乙醇含量高达12.85 mg/L,赋予葡萄酒浓烈的玫瑰香味。此外,菌株X11在发酵过程中还产生了乳酸丙酯(3.64～7.08 mg/L)、丁酸乙酯(2.55～30.18μg/L)、辛酸乙酯(476.52～1 997.43μg/L)等挥发性风味物质,赋予葡萄酒果香和奶酪香。结果表明,星形假丝酵母X11可以显著改善葡萄酒风味,具有一定商业开发价值。更多还原

【Abstract】 Volatile aroma compounds in wines fermented by single strain fermentation, co-fermentation and sequential fermentation with Saccharomyces cerevisiae CEC01 and Candida astrulatum X11 were determined by headspace solid-phase microextraction combined with gas chromatography and mass spectrometry(HS-SPME-GC-MS) technology, and the results were analyzed by principal component analysis(PCA) and cluster analysis(CA) to explore the conditions for C. stellaria X11 to enhance the rose aroma of Cabernet Sauvignon wine. The results showed that the content of phenylethyl alcohol in wines by C. astrulatum X11 fermentation alone and mixed fermentation was significantly higher than that in wine by S. cerevisiae CEC01 fermentation alone(P<0.05). Among them, when the strain X11 and CEC01 were inoculated sequentially at a ratio of 1 ∶10, the phenylethyl alcohol content in Cabernet Sauvignon wine reached 12.85 mg/L, giving the wine a strong rose aroma. In addition, the volatile flavor compounds were produced during the C. astrulatum X11 fermentation, such as propyl lactate(3.64-7.08 mg/L), ethyl butyrate(2.55-30.18 μg/L) and ethyl caprylate(476.52-1 997.43 μg/L), which give fruity and cheese flavors to the wine. The results showed that C. astrula X11 could significantly improve the flavor of wine and had certain commercial development value.更多还原