不同酵母与温度发酵的威代尔冰葡萄酒有机酸分析

摘要

Vidal ice wine samples fermented with 5 species of yeast strains at 3 different temperatures have been analyzed for organic acids by reversed-phase high performance liquid chromatography.The results showed that 10 organic acids were qualitatively and quantitatively determined in Vidal ice wines and as the most abundant amino acids,lactic acids accounted for 50％ of the total organic acids content,followed by tartaric acid,citric acid,acetic acid and succinic acid.Concentration of maleic acid was the lowest,which was almost at trace levels.Low fermentation temperature was advantageous to the control of acetic acid,and the content of acetic acid was lower in different fermentation temperature by ST yeast.From the results of two-way analysis of variance,the acetic acid level was significantly influenced by both temperature and yeast species.%以3个不同温度下5种酵母发酵的威代尔冰葡萄酒为实验样本,通过反相高效液相色谱对12种主要有机酸进行了定性定量分析.结果表明,在所有冰葡萄酒样品中均检测到了除甲酸和抗坏血酸外的10种有机酸,其中苹果酸含量最高,约占总有机酸的50％左右.酒石酸、柠檬酸、乙酸和琥珀酸的含量也比较高,马来酸含量最低.总有机酸含量随酿造温度升高而增加,而较低的发酵温度有利于对乙酸的控制,ST酵母在不同发酵温度下乙酸含量均较低.采用双因素方差分析的统计学方法,对不同酵母不同温度下发酵的冰葡萄酒中的乙酸含量进行分析发现,无论发酵温度还是酵母种类对冰酒发酵产生的乙酸都有极显著地影响.