摘要
以霞多丽干白葡萄基酒为材料,分别添加酵母甘露聚糖、酵母细胞壁、非活性酵母与酵母葡聚糖等4种商业酵母多糖,采用顶空固相微萃取和气相色谱-质谱联用技术对所得酒样进行分析,以了解不同商业酵母多糖的添加对于白葡萄酒感官品质的影响。结果表明,与对照相比4种酵母多糖的添加均可提高葡萄酒总酸并降低挥发酸含量,其中酵母甘露聚糖挥发酸含量相比对照降低了51.40%;通过对挥发性香气物质贡献值(OAV)的分析表明,4种多糖处理酒样之间重要香气活性物质的种类和贡献程度差别较大,其中酵母葡聚糖处理获得的重要香气活性物质最多;感官分析也表明,4种多糖处理组酒样其香气浓郁度,感官平衡性均高于对照组,其中酵母甘露聚糖处理组的最为突出。
The effects of yeast mannan,yeast cell wall,non-active yeast and yeast dextran on the basic physical and chemical indexes,aroma composition and sensory quality of Chardonnay dry white wine were studied. Results showed that the four kinds of yeast polysaccharide all could increase the content of total acid and reduce the content of volatile acid in wine compared with the blank control group. Especially the addition of yeast mannan led to significantly lower volatile acid content. The analysis on value contribution of volatile substances（OAV）showed that the species and the contribution degree of important aroma substances in these four kinds of polysaccharide wine were significant different,wherein the highest amount of important aroma substances was obtained through yeast glucan processing. The sensory analysis also showed that the aroma and sensory balance of the 4 kinds of polysaccharides treatment group were better than that of the control group,and the total sensory score of the yeast mannan treated group was the highest.
作者
李惠琳
王婧
许引虎
盛文军
李敏
米兰
LI Hui-lin;WANG Jing;XU Ying-hu;SHEN Wen-jun;LI Min;MI Lan(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China;Gansu Key Lab of Viticulture and Enology, Lanzhou 730070, China;National Yeast Technology Research Center ,Yiehang 443003, China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2018年第4期142-153,共12页
Food and Fermentation Industries
基金
甘肃省农牧厅生物技术专项(GNSW-2014-11)
甘肃省自然基金项目(1506RJZA008)
