应用顶空固相微萃取技术(headspace solid-phase micro extraction,HS-SPME)提取玫瑰香葡萄酒的香气组分,结合气相色谱质谱技术(gas chromatography-mass spectrometry,GC-MS)对香气成分进行定量分析,研究不同商业酿酒酵母对玫瑰香葡萄酒香气成分的影响,共检测出54种香气成分,包括9种萜烯类、30种酯类、9种醇类、4种酮类、1种脂肪酸类和1种芳烃类,不同酒样的总香气含量略有差异,但均以醇类和酯类为主。主成分分析结果显示,6种商业酵母发酵的玫瑰香葡萄酒在前3个主成分三维分布图中位置分散,玫瑰醚、香茅醇、1-己醇和苯乙烯与酵母K1相关,α-松油醇、异丁酸乙酯、乳酸乙酯和异丁醇与酵母R-HST相关;辛酸甲酯、辛酸乙酯、癸酸乙酯和辛酸与酵母DV10相关;2-辛烯酸乙酯和正癸醇与安琪葡萄酒果酒专用酵母相关;柠檬烯、2-甲基丁酸乙酯、乙酸庚酯、丁二酸二乙酯、反式-4-癸烯酸乙酯、2-甲基-1-丁醇、1-庚醇和1-辛醇与酵母E491相关,上述香气成分在有相关性的酒样中浓度均显著高于其他酒样。关键呈香成分分析结果表明,RC212发酵的玫瑰香葡萄酒中关键呈香成分有14种,包括里那醇、玫瑰醚、香茅醇、香叶醇、乙酸乙酯、丁酸乙酯、乙酸异戊酯、己酸乙酯、辛酸乙酯、3-甲基-1-丁醇、2-苯乙醇、大马酮、6-甲基-5-庚烯-2-酮和辛酸;其余5种商业酿酒酵母发酵的玫瑰香葡萄酒中关键呈香成分除上述14种外,还包括异丁酸乙酯。关键香气成分是玫瑰香葡萄酒特征香气形成的重要因素,但可能由于各香气成分OAV值不同及香气成分间的相互作用,不同商业酿酒酵母条件下玫瑰香葡萄酒的香气轮廓存在差异。
The effect of different commercial Saccharomyces cerevisiae on aroma components of Muscat Hamburg wines were studied.Headspace solid-phase micro extraction(HS-SPME) and gas chromatography-mass spectrometry technology were used for quantitative analysis.54 kinds of aroma components were detected in Muscat Hamburg wines,included 9 kinds of terpenes,30 kinds of esters,9 kinds of alcohols,4 kinds of ketones,1 kind of fatty acid and 1 kind of arene.Difference be foundin total contents of aroma components among wine samples.Alcohols and esters were two of the most abundant kinds of aroma components.Principal component analysis revealed that Muscat Hamburg wines were scattered in three-dimensional diagram formed by the first three principal components.Meanwhile,rose oxide,citronellol,1-hexanol and styrene were related to yeast K1.α-terpineol,ethyl isobutyrate,ethyl lactate and isobutanol were related to yeast R-HST;methyl octanoate,ethyl octanoate,ethyl decanoate and octanoic acid were related to yeast DV10.2-octenoic acid,ethyl ester and 1-decanol were related to yeast Angel;D-limonene,ethyl-2-methylbutyrate,heptyl acetate,diethyl succinate,ethyl trans-4-decenoate,2-methyl-1-butanol,1-heptanol and 1-octanol were related to yeast E491.The content of aroma componentsmentionedabove in correlated wine wereobviouslyhigher than thatin other wines.Odor activity value was used to find the key odorants,results showed that linalool,rose oxide,citronellol,geraniol,ethyl acetate,ethyl butyrate,isoamyl acetate,ethyl hexanoate,ethyl octanoate,3-methyl-1-butanol,2-phenylethanol,β-damascenone,6-methyl-5-hepten-2-one and octanoic acid were key odorants in wine fermented by RC212.Besides the 14 kinds of key odorants above,ethyl isobutyrate was also included in other five wines.Key odorants are important factors that may form characteristic aroma of wine.However,due to different OAV and interaction between aroma components,aroma profiles of wines fermented by different commercial Saccharomyces cerevisiae were different.
