摘要
本文采用顶空固相微萃取结合气相色谱与质谱联用(GC/MS)技术,研究了LVCB、FW和QA23酵母对贵人香干白葡萄酒香气的影响。结果表明,3种酵母发酵的贵人香干白酒中主要香气的组成基本相似,但不同香气物质含量存在差异。酵母LVCB和FW的产酸、产酯能力以及总体产香性能要优于酵母QA23;酵母FW总体产醇能力最差;与FW发酵的干白葡萄酒相比较,LVCB发酵的葡萄酒中酯类总量较低,但主要的酯类物质含量差异不明显。研究结果为不同香型葡萄酒的酿造提供了有用的信息。
The effects of three kinds of yeasts-LVCB, FW and QA23 on aroma compounds of Italian Riesling dry white wines were analyzed by means of solid-phase microextraction coupled with gas chromatography-mass spectrometry （GC/MS） . The results indicated that these three wine samples had similar composition of the main aroma, but showed different contents of various aromatic compounds. Yeasts LVCB and FW had stronger abilities than QA23 in the overall producing aroma as well as producing acids and esters; The production of alcohols in FW-fermentated sample was the lowest; The total amount of esters in the wine fermented by yeast LVCB was lower than by yeast FW, while the main esters were almost the same. These data provide some useful information for production of wines with different aroma styles.
出处
《中外葡萄与葡萄酒》
2009年第3期28-31,34,共5页
Sino-Overseas Grapevine & Wine
关键词
酵母
干白葡萄酒
香气
顶空固相微萃取
气相色谱与质谱联用
yeast
dry white wine
aroma
solid-phase microextraction
gas chromatography-mass spectrometry
