不同酵母酒泥陈酿对贵人香葡萄酒质量的影响
Influence of different species of yeast strains and different lees ageing time on overall quality of Italian Riesling wines
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摘要: 以3个不同酒泥陈酿时间、4种酵母发酵的贵人香葡萄酒为研究对象,通过对酒样理化指标和感官质量的分析,及采用顶空固相微萃取进行萃取,再用GC-MS内标半定量法对样品香气进行分析,研究酒泥陈酿对贵人香葡萄酒品质的影响。结果表明:经酒泥陈酿后12个酒样理化指标符合国标要求,干浸出物提高;经GC-MS分析得,酒泥陈酿后CY3079和EC1118的酯类总量增加,除CY3079外酮醛类和醇类总量均增加,有机酸类总量均提高;酒体质量明显得到提高,香气更为复杂、浓郁,酒体更加圆润,不同酵母酒泥陈酿适宜时间不同,酵母QA23、CY3079为1个月,酵母EC1118、X16为23个月。Abstract: Effect of 4 species of yeast strains and 3 different lees ageing time on overall quality of Italian Riesling wines was studied in this paper. Volatile compounds of sample wines were extracted by HS- SPME,and were analyzed by GC- MS. Meanwhile,physical and chemical parameters and sensory analysis of sample wines were determined.Physical and chemical parameters of sample wines with lees ageing conformed to requirements of national standard.The total esters of CY3079 and EC1118,the total aldehyde ketones and alcohol of EC1118,QA23 and X16 by lees ageing was improved.And organic acids of four yeast increased.Wine lees ageing process could improve the overall quality of Italian Riesling wines,with more active odorants and better aroma quality.It was worth noting that different yeast had different appropriate lees ageing time. The appropriate lees ageing time of QA23,CY3079 and EC1119,X16 respectively were one month,2~3 months.
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