不同酿酒酵母发酵桃果酒香气成分研究

Study on aromatic components of peach fruit wine fermented with different yeast strains

摘要: 采用SPME-GC-MS技术分析选育酿酒酵母J11和4株商品活性干酵母分别酿造的桃果酒,5种桃果酒共检测出100种挥发性香气物质,包括醇类、酯类、酸类、羰基化合物、苯系化合物以及萜类化合物。结果表明醇类和酯类是桃果酒挥发性物质的主要组分,异戊醇、辛酸乙酯、癸酸乙酯以及9-癸烯酸乙酯是桃果酒的主要香气物质。5种桃果酒中,选育酵母J11酿造的果酒更好地保留了桃果实自身的风味,且其香气物质的种类和含量都是最高的,证明与其他4种商品酵母比较,选育酵母J11更适合桃果酒的酿造。

Abstract: Five peach fruit wines fermented by different species of yeast were analyzed by SPME- GC- MS technique.100 volatile compounds mainly alcohols, esters, acids, carbonyl compounds, bencenic compounds and monoterpenes were identified. The results indicated that alcohols and esters were the mainly components of the volatile compounds.Isopentanol, ethyl octanoate, ethyl decylate and ethyl 9- decenoate were the mainly aromatic substances in the peach fruit wines.The wine fermented by Saccharomyces cerevisiae J11 well embodied the own flavor of peach, and it's quantity and content of volatile aromatic compounds were the highest in five peach fruit wines.All above showed that J11 was the most appropriate for peach fruit fermention.