不同酵母发酵的赤霞珠干红葡萄酒香气成分研究

doi:10.7506/spkx1002-6630-200902040

食品科学 ›› 2009, Vol. 30 ›› Issue (2 ): 185-189.doi: 10.7506/spkx1002-6630-200902040

不同酵母发酵的赤霞珠干红葡萄酒香气成分研究

李景明¹,于静²,吴继红¹,葛毅强³

1.中国农业大学食品科学与营养工程学院 2.北京市产品质量监督检验所 3.科技部中国农村技术开发中心

收稿日期:2008-01-08 修回日期:2008-03-22 出版日期:2009-01-15 发布日期:2010-12-29
通讯作者: 葛毅强 E-mail:gyq@crtdc.org.cn

Study on Aromatic Components of Cabernet Sauvignon Dry Red Wine Fermented with Different Species of Yeast Strains

LI Jing-ming1，YU Jing2，WU Ji-hong1，GE Yi-qiang3,*

(1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China；
2. Beijing Products Quality Supervision and Inspection Institute, Beijing 100071, China ；
3. China Rural Technology Development Center, Ministry of Science Technology, Beijing 100045, China)

Received:2008-01-08 Revised:2008-03-22 Online:2009-01-15 Published:2010-12-29
Contact: GE Yi-qiang3,* E-mail:gyq@crtdc.org.cn

摘要/Abstract

摘要：

运用顶空固相微萃取和气相色谱- 质谱- 计算机联机分析，以不同酵母发酵的赤霞珠干红葡萄原酒为原料，采用计算机谱图库检索定性的方法，对三种不同酵母发酵的葡萄酒的主要香气成分进行分析，共检测出65 种化合物。结果表明：赤霞珠葡萄酒中的香气成分主要为酯类、醇类、醛类、烯类和酮类，不同酵母发酵葡萄酒中的香气成分差别微小，而含量差别明显。其中CSM、D254 和F15 酵母发酵的葡萄酒分别检测到56、57、57 种香气成分。三者主要香气含量的差异说明了香气成分的含量与比例在决定葡萄酒香气感官质量上的重要性。

关键词: 固相微萃取, 气相色谱－质谱, 赤霞珠葡萄酒, 香气成分, 酵母

Abstract:

The aromatic components of Caberne Sauvignons dry red wine fermented with three different species of yeast strains were studied, which were CSM, D254 and F15. During the analysis, automatic static headspace-Solid phase micro-extraction-gas chromatography-mass spectrometry was used, and 65 aroma constituents were identified. The results showed that esters, alcohols, aldehydes, alkenes and ketones are the major constituents. The differences of aroma constitutions among different Cabernet Sauvignon dry wines under different yeast strains fermentation are not obvious, while the aroma contents of each type wines are significant different, a total of 56 compounds were identified in the wine from CSM yeast, while 55 compounds were identified in D254 yeast fermented wine and 57 compounds were identified in the F15 yeast fermented wine. These differences showed that the content and ration of different aromatic components are important for sensory quality of wine.

Key words: solid phase micro-extraction (SPME), GC-MS, Cabernet Sauvignon wine, aromatic component, yeast

中图分类号:

TS261.1

李景明1，于静2，吴继红1，葛毅强3,*. 不同酵母发酵的赤霞珠干红葡萄酒香气成分研究[J]. 食品科学, 2009, 30(2 ): 185-189.

LI Jing-ming1，YU Jing2，WU Ji-hong1，GE Yi-qiang3,*. Study on Aromatic Components of Cabernet Sauvignon Dry Red Wine Fermented with Different Species of Yeast Strains[J]. FOOD SCIENCE, 2009, 30(2 ): 185-189.

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不同酵母发酵的赤霞珠干红葡萄酒香气成分研究

Study on Aromatic Components of Cabernet Sauvignon Dry Red Wine Fermented with Different Species of Yeast Strains

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