关键词: 超高效液相色谱-四极杆-飞行时间质谱, 糖苷态香气物质, ‘北冰红’冰酒, ‘威代尔’冰酒

Abstract: This study investigated the effects of two kinds of yeasts, Red Fruit and Zymaflore ST, on the release of glycosidically bound aroma compounds during the fermentation of ‘Beibinghong’ and ‘Vidal’ ice wine, as well as the variation in these aroma compounds in fresh and bottled ‘Beibinghong’ ice wine after aging for one year, by means of ultra-high performance liquid chromatography-quadrupole-time-of-flight-mass spectrometry (UPLC-Q-TOF-MS). The results showed that ‘Vidal’ ice wine contained more abundant types and higher concentration of glycosidically-bound aroma compounds than did ‘Beibinghong’ ice wine. In ‘Beibinghong’ ice wine fermented with either yeast, the content of aroma pentosyl glucosides slightly decreased during fermentation, while Zymaflore ST had no significant impact on hexosyl glucosides. By contrast, in ‘Vidal’ ice wine fermented with Zymaflore ST, the contents of pentosyl glucosides, hexosyl glucosides and glucosides significantly dropped during fermentation, whereas Red Fruit appeared to have no effect on pentosyl glucosides or glucosides. After aging for one year, ‘Beibinghong’ ice wine showed a large decrease of the contents of glucosidically bound aroma compounds. Based on these results, it is considered that the effects of Red Fruit and Zymaflore ST on the release of glycosidically bound aroma compounds are limited during the fermentation of ‘Beibinghong’ ice wine, and these aroma precursors could be released mainly in the process of aging while Zymaflore ST fermentation was more favorable for the release of glycosidically bound aroma in ‘Vidal’ ice wine. The findings provide a reference for fermentation and aging process design of ice wine.

Key words: ultra-high performance liquid chromatography-quadrupole-time-of-flight-mass spectrometry, aroma precursors, ‘Beibinghong’ ice wine, ‘Vidal’ ice wine