食品与发酵工业2018，Vol.44Issue(4)：142-153,12.DOI:10.13995/j.cnki.11-1802/ts.015856
不同酵母多糖对霞多丽干白葡萄酒品质的影响
Effects of different yeast polysaccharides on quality of chardonnay dry white wine
摘要
Abstract
The effects of yeast mannan,yeast cell wall,non-active yeast and yeast dextran on the basic physical and chemical indexes,aroma composition and sensory quality of Chardonnay dry white wine were studied.Results showed that the four kinds of yeast polysaccharide all could increase the content of total acid and reduce the content of volatile acid in wine compared with the blank control group.Especially the addition of yeast mannan led to significantly lower volatile acid content.The analysis on value contribution of volatile substances (OAV) showed that the species and the contribution degree of important aroma substances in these four kinds of polysaccharide wine were significant different,wherein the highest amount of important aroma substances was obtained through yeast glucan processing.The sensory analysis also showed that the aroma and sensory balance of the 4 kinds of polysaccharides treatment group were better than that of the control group,and the total sensory score of the yeast mannan treated group was the highest.关键词
酵母多糖/干白葡萄酒/理化指标/气相色谱-质谱法(GC-MS)/挥发性香气物质贡献值(OAV)分析/主成分分析Key words
yeast polysaccharide/white wine/physicochemical properties/gas chromatography-mass spectrometry (GC-MS)/Principal component analysis引用本文复制引用
李惠琳,王婧,许引虎,盛文军,李敏,米兰..不同酵母多糖对霞多丽干白葡萄酒品质的影响[J].食品与发酵工业,2018,44(4):142-153,12.基金项目
甘肃省农牧厅生物技术专项(GNSW-2014-11) （GNSW-2014-11）
甘肃省自然基金项目(1506RJZA008) （1506RJZA008）
