采用顶空固相微萃取(headspace solid-phase microextraction,HS-SPME)结合全二维气相色谱-飞行时间质谱技术(comprehensive two-dimensional gas chromatography /time-of-flight mass spectrometry, GC×GC-TOFMS)对4种不同酿酒酵母(ST、K1、EC1118、R2)发酵的威代尔冰葡萄酒挥发性化合物进行分析。从4种酵母发酵的冰葡萄酒中共鉴定出485种挥发性组分,其中共有化合物347种。主成分分析表明,4种酵母发酵的威代尔冰葡萄酒差异明显,酵母影响冰酒挥发性化合物的种类和含量。热图分析结果显示,R2酵母发酵的冰葡萄酒中,醇类、酯类、羰基化合物的含量具有明显优势,如1-辛烯-3-醇、1-己醇、β-大马士酮、里那醇、香叶醇、1-辛烯-3-酮等香气化合物含量明显高于其他酵母。该研究不仅为深入研究酵母发酵冰葡萄酒的呈香机理提供理论基础,而且对冰葡萄酒的发酵调控也具有良好的指导意义。
The volatile compounds of Vidal icewine fermented with four different yeasts (ST, K1, EC1118, R2) were analyzed by headspace solid phase microextraction combined with comprehensive two-dimensional gas chromatography-time of flight mass spectrometry (HS-SPME-GC×GC-TOFMS). Quantitative analysis showed that 485 volatile components were identified in icewines fermented with different yeasts, of which 347 were found in all yeasts fermented icewine. Principal component analysis showed that four yeast fermented Vidal icewines were significantly different, and the volatile compounds in different yeast fermented icewine were characterized in species and concentration. The heat map analysis showed that the contents of 1-octene-3-ol, 1-hexanol, β-damascenone, linanol, geraniol and 1-octene-3-one in the icewine fermented by yeast R2 were significantly higher than the others. Besides, yeast R2 also produced high concentration of alcohol, ester, and carbonyl compounds. This study not only provides theoretical foundation for further study on the aroma mechanism of icewine fermented by different yeasts but also has great practical significance for the fermentation and transformation of icewine.
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