不同酵母菌株生产的有机红酒的挥发性成分和感官剖析

姚艳玲

（西南大学食品科学学院， 重庆 400716）

摘要：选择不同的酵母菌株在实验规模上生产有机红酒，产品具有良好的感官品质。本文确定了红酒中的挥发性成分，运用感官分析的方法确定了酒的感官特征。在生产的红酒中有51种挥发性成分可以定量，大多数挥发性成分的浓度受所接种的酵母菌株的影响显著。红酒中观察到的挥发性成分主要是量而非质的差别。一般，所研究样品中挥发性成分含量最大的是乙缩醛类，其次是醇类不包括乙醇。用感官分析的方法确定某菌株生产的红酒具有最优良的感官品质。 
关键词：有机红酒；酵母菌；可挥发性成分；感官分析；GC-MS

Volatile and Sensory Profile of Organic Red Wines Produced by Different Selected
Saccharomyces cerevisiae Strains

YAO Yan-ling

(College of Food Science, Southwest University, Chongqing 400716)

Abstract: Organic wines were produced at pilot scale to select the best yeast strains to obtain wines with high organoleptic qualities. We determined their volatile composition and organoleptic characteristics by sensory analysis. A total of 51 volatile compounds were quantified in the wines produced. The concentration of most of the volatile compounds was significantly influenced depending on which yeast strain was inoculated. The differences observed in the volatile composition of the wines appear to be quantitative rather than qualitative .In general, acetals were the most abundant group of volatile compounds in all the samples studied, followed by alcohols without ethanol. The highest contents of volatile compounds were found in two of the wines produced by autochthonous yeast strains. The results obtained in the sensory analysis suggest that yeast produced wines of higher organoleptic quality.
Keywords: organic red wine; volatile compounds; sensory analysis; GC-MS