摘要
通过从霞多丽葡萄渣中分离筛选出5株不同的酵母菌株,1号菌、12号菌、X7号菌、V10号菌和15号菌,分别进行冰葡萄酒发酵实验,并采用固相微萃取结合气质色谱的方法对葡萄酒中的香气成分进行检测。结果表明,采用计算机谱图库检索定性的方法共检测出40种化合物,主要为酯类、醇类、醛类;5种酵母发酵的霞多丽冰葡萄酒样中分别检测到20种、21种、19种、23种、20种香气成分,其种类和含量均具有明显差异,说明这些菌株具有不同的发酵功能。
Five different yeasts（No.l, No12, XT, V10, No.15） which were isolated from Chardonnay grape pomace were used to make ice wine, the volatile flavor components from ice wines were extracted by head space solid-phase microextraction （HS-SPME）, and were analyzed by gas chromatography-mass spectrometry（GC-MS）. The results showed that 40 aroma constituents were identified, esters, alcohols and aldehydes are the major constituents, a total of 20, 21, 19, 23, 20 compounds were identified in wines from the five yeasts. There were quite differences in the kinds and contents of aroma components. These differences showed that the five yeasts had diferent fermented function.
出处
《中外葡萄与葡萄酒》
2015年第1期36-39,共4页
Sino-Overseas Grapevine & Wine
基金
四川省科技支撑计划项目(2011SZ0284
2012SZ0117和13KCBZ0066)
2012年西华大学食品生物技术重点实验室开放研究基金资助项目(SZjj2012-005)
2013年西华大学研究生创新基金项目(ycjj201346)
