摘要
采用三种商品酵母AWRIR2、CY3079和EC1118进行霞多丽干白葡萄酒的发酵试验。结果表明:3种酵母发酵期的温度及比重变化一致,产酒精率相同,但AWRIR2酵母较其他两种酵母产生的挥发酸和残糖略高。采用GC/MS技术分别鉴定出3种酵母发酵的酒体中存在49、48和49种香气物质,其主要香气组分无差异,只在某些微量香气物质上有所区别。醇类、酸类、酯类及其他香气物质在3种酵母发酵的干白葡萄酒中的含量各有差异。
Three kinds of yeasts AWRIR2, CY3079 and EC 1118 were used in Chardonnay dry white wine fermentation. The results showed that the changing trend of temperature and density in fermentation and the alcohol content yielded by the three kinds of yeasts were the same. Compared with the two others, AWRIR2 obtained higher acetic acid content and residual sugar content. There are 49, 48, 49 kinds of aromatic compounds in the three wine samples analyzed by solid-phase micro-extraction coupled with gas chromatography-mass spectrometry （GC-MS）. All the wines were found similar in the main aromatic composition, but different in some trace aromatic compounds. The contents of alcohols, acids, esters and aromatic compounds in dry white wines fermented by the three kinds of yeasts were different.
出处
《中外葡萄与葡萄酒》
2012年第2期15-18,共4页
Sino-Overseas Grapevine & Wine
基金
现代农业产业技术体系专项资金资助(CARS-30)
