中外葡萄与葡萄酒Issue(4)：32-39,8.DOI:10.13414/j.cnki.zwpp.2024.04.005
三种酵母对'威代尔'干白葡萄酒香气品质的影响
Effects of Three Yeasts on Aroma Quality of'Vidal'Dry White Wines
摘要
Abstract
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.关键词
威代尔/干白葡萄酒/不同酵母/香气品质Key words
Vidal/dry white wines/different yeasts/aroma quality分类
轻工纺织引用本文复制引用
杨威,谢林君,成果,丰景,庞丽婷,尹慧芝,黄羽,张劲..三种酵母对'威代尔'干白葡萄酒香气品质的影响[J].中外葡萄与葡萄酒,2024,(4):32-39,8.基金项目
国家自然科学基金地区基金(32360720) （32360720）
广西自然科学基金(2024GXNSFAA010474)科技先锋队"强农富民""六个一"专项行动(桂农科盟202404)广西农业科学院基本科研业务专项(桂农科2021YT125,桂农科2021YT129) （2024GXNSFAA010474）
