本土酿酒酵母对刺葡萄酒香气的影响.PDFVIP

() 2018, 44(1):111–116. DOI:10.13331/ki.jhau.2018.01.021 Journal of Hunan Agricultural University (Natural Sciences) 本土酿酒酵母对刺葡萄酒香气的影响 1,2 1,2 1 1,2 1,2* (1. 410128 2. 410128) 摘 要 (HS–SPME) (GC–MS) 1 6 RGui LE28LD22 RC212 LD1015 HME11HXD21 XHB48 RC212 HME11 HXD21 关 键 词 中图分类号：TS261.1 文献标志码：A 文章编号：1007− 1032(2018)01−0111−06 Effects of indigenous Saccharomyces cerevisiae on the wine aroma of Vitis davidii Foëx CHEN Wenting 1,2BAI Miao 1,2TAN Jun 1Tang Wanying 1,2YANG Guoshun 1,2* (1.College of Horticulture and Landscape, Hunan Agricultural University, Changsha, Hunan 410128, China; 2.Hunan Engineering and Technology Research Center for Grapes, Changsha, Hunan 410128, China) Abstract: 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 the principal aroma components in these wine samples, the next were alcohols. The heat map showed that LE28 and LD22 were the closest branches to