摘要
为明确酿酒酵母菌株之间硫化氢(H_2S)产生量的差异性对黑比诺干红葡萄酒品质的影响,以低产、中产、高产H_2S的3株酿酒酵母菌株为供试菌株,分别发酵生产黑比诺干红葡萄酒,对所得酒样的H_2S含量,谷胱甘肽含量测定,采用顶空固相微萃取和气相色谱-质谱联用技术进行香气成分定性定量分析,利用主成分分析和感官评价方法对对酒样的感官品质进行分析。结果显示,菌株D01、Z01、Vintage Red的基酒中H_2S产生量差异显著且GSH生成量与H_2S生成量呈反比关系;D01菌株在香气方面的贡献高于Z01、Vintage Red菌株,D01菌株的基酒感官评价较其他两种整体评分高,且D01菌株可改善葡萄酒口感,增加酒体香气复杂性,稳定葡萄酒颜色,提高葡萄酒品质。
In order to clarify the effect of hydrogen sulfide（ H2 S） production on the sensory quality of dry red wine,three Saccharomyces cerevisiae strains with different production amount of H2 S（ low yield,middle yield and high yield） were respectively used in fermentation to produce Pinot Noir dry red wine. Then the contents of hydrogen sulfide and glutathione in wine samples were measured,and aroma components were qualitatively and quantitatively analyzed through headspace solid-phase micro-extraction and GC-MS. In the end,the sensory quality of wine samples was assessed by principal component analysis and sensory evaluation. The results showed that the production of H2 S in base liquors of strain D10,Z01 and Vintage Red was significantly different. GSH production amount was inversely proportional to the amount of H2 S. The contribution of D01 strain to the aroma was higher than that of the Z01 and Vintage Red strain. The base wine sensory evaluation from D01 strain was higher than the other two overall scores,and D01 strain improved taste,aroma complexity,color stability,and quality of wine.
作者
田秀
许引虎
李惠琳
王玉华
王婧
王媛
王凯丽
TIAN Xiu;XU Ying-hu;LI Hui-lin;WANG Yu-hua;WANG Jing;WANG Yuan;WANG kai-li(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China;Gansu Key Lab of Viticulture and Enology,Lanzhou 730070,China;Angel Yeast Co.,Ltd.,Yiehang 443003,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2018年第5期115-124,共10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)
关键词
酿酒酵母
硫化氢
干红葡萄酒
香气
感官品质
Saccharomyces cerevisiae
hydrogen sulfide
dry red wine
aroma
sensory quality
