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当前位置: 首页 > 文章 > 酿酒与非酿酒酵母共酵对‘蛇龙珠’干红葡萄酒香气物质的影响 甘肃农业大学学报 2017,52 (5) 142-151
Position: Home > Articles > Effect of co-fermentation with Saccharomycescerevisiaeand Cryptococcus flavescens on aromatic matter of ‘Cabernet Gernischt' dry red wine Journal of Gansu Agricultural University 2017,52 (5) 142-151

酿酒与非酿酒酵母共酵对‘蛇龙珠’干红葡萄酒香气物质的影响

作  者：
赵宾宾;祝霞;杨学山;杨婷;寇向龙;马腾臻;韩舜愈
单  位：
甘肃农业大学食品科学与工程学院;甘肃农业大学生命科学技术学院
关键词：
干红葡萄酒;混菌发酵;香气化合物
摘  要：
【目的】为提高‘蛇龙珠’干红葡萄酒的香气物质含量.【方法】以酿酒酵母VR以及VR与非酿酒酵母(MGFSH-5)混合发酵的‘蛇龙珠’干红葡萄酒为试材,采用顶空固相微萃取和气相色谱-质谱联用技术分别对其进行香气成分分析.【结果】两种发酵方式发酵酒样中共检测出115种香气成分,其中醇类31种、酯类58种、酸类13种、萜烯类13种,其中相同成分有50种.主成分分析结果表明,两种发酵方式的酒样中醇、酯、酸、萜烯类化合物可以很好地区分,其中混菌发酵酒样中分为3类,单一菌株发酵方式的酒样中则分为两类;丙酸乙酯、辛酸乙酯、乙酸苯乙酯、2-丁醇、己酸异丁酯、辛酸甲酯、正己醇、乳酸异戊酯、辛酸异戊酯、异戊醇对酒的贡献很大.【结论】酿酒和非酿酒酵母共酵可提高‘蛇龙珠’干红葡萄酒的香气.
译  名：
Effect of co-fermentation with Saccharomycescerevisiaeand Cryptococcus flavescens on aromatic matter of ‘Cabernet Gernischt' dry red wine
作  者：
ZHAO Bin-bin;ZHU Xia;YANG Xue-shan;YANG Ting;KOU Xiang-long;MA Teng-zhen;HAN Shun-yu;College of Food Science and Engineering,Gansu Agricultural University,E&D Center of Wine Industry in Gansu Province,Key Lab of Viticulture and Enology,Gansu Province;College of Life Science and Technology,Gansu Agricultural University;
单  位：
College of Food Science and Engineering,Gansu Agricultural University,E&D Center of Wine Industry in Gansu Province,Key Lab of Viticulture and Enology,Gansu Province%College of Life Science and Technology,Gansu Agricultural University
关键词：
dry red wine;;mixed fermentation;;aromatic compound
摘  要：
【Objective】In order to improve the content of aroma matter in‘Cabernet Gernischt'dry red wine.【Method】The fermentation with Saccharomyces cerevisiae(VR)and mixed fermentation were conducted with Saccharomyces cerevisiae and Cryptococcus flavescents(MGFSH-5)in ‘Cabernet Gernischt'wine.The aromatic components were analyzed by headspace solid-phase micro extraction(HS-SPME)and gas chromatography-mass spectrometry(GC-MS).【Result】The results showed that a total of 115 aroma components were detected,including 31 alcohols,58 esters,13 acids,13 terpenes,and 50 common components were found in both wine.Principal component analysis indicated that alcohols,esters and terpenes compound could be differentiated well,which could be divided into 3 kinds in the wine by mixed fermentation with MGFSH-5,and 2 kinds in the wine by fermentation with VR.Ethyl propionate,ethyl octanoate,acetic acid ethyl benzene,2-butanol,hexanoic acid isobutyl,methyl octanoate,hexyl alcohol,isopentyl lactate,isopentyl caprylate,isoamyl alcohol contributed largely to wine.【Conclusion】It is suggested that cofermentation with S.cerevisiae and C.flavescens improved aroma of‘Cabernet Gernischt'dry red wine.

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