不同酵母发酵宁夏赤霞珠葡萄酒风味分析

摘要

Dry red wine was made by Cabernet Sauvignon planted in Ningxia.The taste and volatile components of wine samples which was fermented by three different yeast strains were analyzed by an α-Astree Ⅱ electronic tongue and gas chromatography-mass spectrometry (GC-MS)with principalcomponent analysis.The results showed that its physical-chemical indexes like the pH and content of titratable acids in the wines fermented by three different yeast strains were quite different,and the three wine samples could be separated in different groups by the electronic tongue.In principal component analysis (PCA),the first and second principal component contributory ratio were 97.92 ％ and 1.25 ％ respectively,the two principal components could explain 99.17 ％ of the total information.The main aromatic components of these wine samples were basically similar,52 aroma constituents were identified,contained 11 alcohols,28 esters,4 aldehyde and ketone compounds,5 acids and 4 others;but there were differences on the categories and contents of aroma components.%以宁夏产赤霞珠酿酒葡萄为原料,采用cα-AstreeⅡ型电子舌和气相色谱-质谱联用(GC-MS)技术对3种不同酵母酿造的干红葡萄酒的口感及挥发成分进行测定,并运用主成分分析进行辨别.结果表明,3种酵母发酵的赤霞珠干红葡萄酒pH值、可滴定酸含量等理化指标存在显著差异,且3种葡萄酒样品可以被电子舌很好的区分,第1主成分和第2主成分的贡献率分别为97.92％和1.25％,总贡献率为99.17％.同时,从这3种酵母发酵的赤霞珠干红葡萄酒中共鉴定出52种化合物,主要包括醇类化合物11种,酯类化合物28种,酮和醛类化合物4种,酸类化合物5种,其他化合物4种;虽然主要香气的组成基本相似,但不同香气物质的种类和含量均存在差异.