三种酵母对'威代尔'干白葡萄酒香气品质的影响OA北大核心

To investigate the impact of yeast on aromatic quality of wine,three types of yeast(Zymaflore VL1,Zymaflore X5,and Lalvin QA23)were selected to ferment'Vidal'dry white wine,and the volatile components of'Vidal'dry white wine were measured using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS).Moreover,Odor Activity Value(OAV),aroma profile methods and flavor analysis were used to evaluate the typical characteristic differences among three dry white wines.The results indicated that a total of 44 volatile components were identified in'Vidal'dry white wine fermented by three yeasts,including 25 esters,8 alcohols,4 acids,1 aldehyde,and 2 ketones.The differences among three yeast used to brew dry white wine were significant,particularly in their important role in the formation of secondary aromas.The results indicated that VL1 has the strongest aroma-producing capability,with a total volatile component content of 55447.6 μg·kg-1,and the characteristic aroma compounds included isoamyl alcohol,phenylethyl alcohol,ethyl acetate,ethyl butyrate,hexyl acetate,and octyl acetate.Fruity and fatty aromas were the typical aroma characteristics of this type of wine,with fruity,fatty,green,and milky notes forming the predominant bouquet.Therefore,VL1 yeast could increase the content of alcohols,esters and acids in'Vidal'dry white wine,resulting in a more diversified and balanced wine product with better aroma quality.