该文利用耐酸酿酒酵母HJ-U17及商业酿酒酵母Angel-RW和Excellence-Ds发酵沙棘果酒,测定其酒样的理化、有机酸及挥发性成分等指标,采用偏最小二乘判别分析(partial least squares-discriminant analysis,PLS-DA)及相对气味活性值(relative odor activity value,ROAV)分析鉴定不同酿酒酵母发酵沙棘果酒的差异挥发性代谢物及关键香气成分。结果表明,HJ-U17发酵沙棘果酒可产生更多种类的挥发性成分,其中醇类、酮类、呋喃类及萜烯类物质含量较高。对全部挥发性成分进行PLS-DA分析,发现3组酒样中鉴定到20种差异挥发性化合物,构成了沙棘果酒独特的挥发性成分代谢谱。在此基础上结合ROAV分析显示3组酒样中22种关键香气化合物对沙棘果酒的特征香气有显著的影响,其中变量投影重要性(variable importance in the projection,VIP)>1的10种挥发性成分塑造了沙棘果酒香气特征轮廓,其菌株特异性与关键呈香物质的强关联性,揭示了酵母代谢功能对果酒风味轮廓的决定性作用。
In this study, an acid-tolerant strain of Saccharomyces cerevisiae HJ-U17 and two commercial strains, Angel-RW and Excellence-Ds, were utilized for the fermentation of sea buckthorn wine.A comprehensive analysis was conducted on the physicochemical properties, organic acid profiles, and volatile components of the resulting wine samples.To elucidate the differences in volatile metabolites and key aroma compounds among wines fermented by different S. cerevisiae strains, partial least squares discriminant analysis (PLS-DA) and relative odor activity value (ROAV) analysis were performed.The findings indicated that fermentation using HJ-U17 resulted in a greater diversity of volatile components, particularly higher concentrations of alcohols, ketones, furans, and terpenes.Through PLS-DA analysis of all volatile components, 20 distinct volatile compounds were identified across the three groups of wine samples, establishing a unique volatile metabolic profile specific to sea buckthorn wine.Additionally, ROAV analysis revealed that 22 key aroma compounds significantly contributed to the characteristic aroma of sea buckthorn wine.Among these, 10 volatile components with variable importance in the projection (VIP) values >1 were identified as critical determinants of the wine's aroma profile.The strong correlation between strain-specific characteristics and key aroma substances highlights the pivotal role of yeast metabolic function in shaping the flavor profile of fruit wines.
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