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投稿时间：2016-08-31
投稿时间：2016-08-31
中文摘要: 以宁夏产赤霞珠酿酒葡萄为原料，采用 α-Astree Ⅱ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。
Abstract: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 principal component 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 compo－ nent 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.
文章编号：201703033 中图分类号： 文献标志码：A
基金项目:宁夏职业技术学院（或宁夏广播电视大学）科研发展基金 资助“宁夏本土酿酒酵母发酵葡萄酒的品质分析”（XJ201501）
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