不同酵母多糖对霞多丽干白葡萄酒品质的影响.docVIP

不同酵母多糖对霞多丽干白葡萄酒品质的影响 李惠琳 王婧 许引虎 盛文军 李敏 米兰 甘肃农业大学食品科学与工程学院 甘肃省葡萄与葡萄酒工程学重点实验室 国家酵母技术研究推广中心 X 关注成功！ 加关注后您将方便地在 我的关注中得到本文献的被引频次变化的通知！ 新浪微博 腾讯微博 人人网 开心网 豆瓣网 网易微博 摘????要： 为明确不同商业酵母多糖的添加对干白葡萄酒感官品质的影响。以霞多丽干白葡萄基酒为材料, 分别添加酵母甘露聚糖、酵母细胞壁、非活性酵母与酵母葡聚糖等四种商业酵母多糖, 采用顶空固相微萃取和气相色谱-质谱联用技术对所得酒样进行分析。结果表明, 与对照相比4种酵母多糖的添加均可提高葡萄酒总酸并降低挥发酸含量, 其中酵母甘露聚糖挥发酸含量相比对照降低了51.40%;通过对挥发性香气物质贡献值 (OAV) 的分析表明, 四种多糖处理酒样之间重要香气活性物质的种类和贡献程度差别较大, 其中酵母葡聚糖处理获得的重要香气活性物质最多;感官分析也表明, 4种多糖处理组酒样其香气浓郁度, 感官平衡性均高于对照组, 其中酵母甘露聚糖处理组的最为突出。 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; 作者简介：李惠琳, 硕士研究生 作者简介：王婧, 副教授为通讯作者, Email:wangjing@。 收稿日期：2017-09-25 基金：甘肃省农牧厅生物技术专项 (GNSW-2014-11) Effects of different yeast polysaccharides on quality of chardonnay dry white wine LI Hui-lin WANG Jing XU Ying-hu SHEN Wen-jun LI Min MI Lan College of Food Science and Engineering, Gansu Agricultural University; National Yeast Technology Research Center; 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 can improve wine and reduce the content of volatile acid and total acid compared with the blank control group, especially yeast mannans volatile acid content was significantly lower than that of the control group. The value contribution to volatile substances (OAV) analysis showed that the species and the contribution degree difference of four kinds of polysaccharide wine samples between important aroma substances, especially yeast glucan processing to obtain the most important aroma substances. The sensory analysis also showed that the aroma and sensory balance of the 4 kinds of polysaccharides treatment group were higher than that of the control group, and the total sensory score of the yeast mannan treated group was the highest. Keyword： yeast polysaccharide; white wine; physicoc