Analysis of fermentation rule and aromatic composition of olive wine fermented with different species of yeast strains
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摘要: 以橄榄为原料,分别利用三种酵母对橄榄酒进行发酵,研究橄榄酒整个发酵过程中酒精度、还原糖及酸度的变化规律;采取顶空固相微萃取和气相色谱质谱联用法对橄榄酒的香气成分进行分析比较。结果表明:三种酵母发酵过程中橄榄酒酒精度均逐渐上升,还原糖含量逐渐降低,酸度先上升后下降;果酒干酵母发酵周期最短,最终果酒酵母1383所酿橄榄酒酒精度最高,残留还原糖含量最低,酸度最低;同时果酒酵母1383、果酒干酵母和果酒酵母1596发酵的橄榄酒分别检出50、49、52种香气成分,其中相同的有35种,三种酒样的主要香气成分均为异戊醇。初步确定果酒酵母1383酿制的橄榄酒最优。Abstract: Olive was used as raw materials, the variations of alcohol degree, reducing sugar and total acidity were tracked during the whole fermentation of olive wines fermented with three different species of yeast strains. The aromatic compositions of olive wines were extracted. The results showed that alcohol degree increased gradually, reducing sugar decreased gradually and total acidity increased then decreased during the whole fermentation process fermented with three different species of yeast strains. The fermentation cycle of alcohol active dry yeast was shortest. In the olive wine fermented with Saccharomyces cerevisia 1383, alcohol degree was highest, reducing sugar was least and total acidity was least. 50, 49, 52 kinds of aromatic compounds were identified in olive wines fermented with the Saccharomyces cerevisia 1383, alcohol active dry yeast and Saccharomyces cerevisia 1596, respectively, and 35 kinds of aromatic compounds were same in the there olive wines. The main aromatic compositions were isopentanol. It was initially identified that olive wine fermented with the Saccharomyces cerevisia 1383 was best.
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Keywords:
- olive wine /
- yeast strain /
- fermentation rule /
- aromatic composition
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