不同酵母发酵对猕猴桃果酒香气成分的影响

摘要

Different yeasts were used for preparation of fermented kiwi fruit wine , and aroma constituents of two species of kiwi fruit wine were analyzed by head-space solid-phase micro-extraction and gas-chromatography mass-spectrometry (HS-SPME-GC-MS). The results showed that 146 of aroma components were detected in both kiwi wines, in which there were 14 kinds of alcohols, 25 kinds of esters, 15 kinds of acids, 34 kinds of amines, 17 kinds of alkanes, 8 kinds of aldehydes and ketones , and 33 kinds of other type. Octanoic acid ethyl ester was the main aroma components of 1 399 yeast fermented wine , and its content was 15.63%. Phenylethyl alcohol was the aroma components mainly for Angel yeast fermented wine , and its content was 21.28%. These differences gave unique flavor and style for the two kiwi wines.%采用不同酵母对猕猴桃果汁进行发酵制得猕猴桃果酒，利用顶空固相微萃取技术和气相-质谱联用技术（HS-SPME-GC-MS）分析了两种猕猴桃果酒的香气成分，结果表明猕猴桃酒中共检出146种香气成分，其中醇类14种、酯类25种、酸类15种、胺类34种、烃类17种、醛酮类8种、其他类33种，1399酿酒酵母发酵的酒主要呈香成分为辛酸乙酯，含量为15.63%，而安琪酵母发酵果酒的主要呈香成分为苯乙醇，含量为21.28%，其分别为两种猕猴桃果酒赋予独特的风味和风格。