期刊论文

中文

湖南农业大学学报(自然科学版)

1007-1032

2018

44

1

111-116

10.13331/j.cnki.jhau.2018.01.021

CARS-29-ZP-9:现代农业产业技术体系建设项目 2013FJ6102:湖南省科技计划 CX2015B246:湖南省研究生科研创新项目

本校为第一机构

为探索本土野生酵母在刺葡萄酒酿造生产中的应用价值,改良刺葡萄酒品质,采用顶空固相微萃取(HS–SPME)和气相色谱-质谱联用(GC–MS)技术对1株商业酿酒酵母和6株野生酿酒酵母所酿刺葡萄酒的挥发性物质进行分析,并用统计建模软件RGui构建热图,分析各菌株对刺葡萄酒香气的影响。结果表明:刺葡萄酒中的挥发性物质主要为酯类物质,其次是醇类物质;LE28、LD22与商业酵母RC212处于同一分支,其刺葡萄酒呈香物质含量趋势一致;LD1015独成一支,其香气物质总含量显著高于其他菌株的,但含有闻起来令人不愉快的气味;HME11、HXD21及XHB48与商业酵母RC212间的差异较大,HME11和HXD21与其他供试菌株相比,其所酿刺葡...

The volatile components in wine Vitis davidii respectively fermented with a commercial strain Saccharomyces cerevisiae and 6 indigenous Saccharomyces cerevisiae strains were determined to explore aroma effects of indigenous yeast on V. davidii, as well as its improvement on wine quality by using head space solid phase micro extraction (HS-SPME) and the gas chromatography-mass spectrometry (GC-MS) in the study. RGui, a statistical modeling software, was employed to create heat map for analyzing the effects of various strains on wine aroma. The results demonstrated that the ester substance were ...