CAJ | 학술논문

采用顶空固相微萃取（HS-SPME）和气相色谱与质谱联用技术（GC-MS）分析不同酵母发酵桑葚酒中的香气成分，结果表明，不同的酵母发酵对葡萄酒中香气成分的种类和酒精含量均有较大影响。从不同酵母发酵的桑葚酒样检测到的93种香气成分中，仅有22种共有成分，含量前10位的主要香气成分中，共有的有6种。3种桑葚酒中，SY酵母发酵酒酒精和香气含量都相对较高；RW酵母发酵酒香气含量相对较高，但酒精含量稍低；1295酿酒酵母发酵酒中酒精含量较高。
채용정공고상미췌취（HS-SPME）화기상색보여질보련용기술（GC-MS）분석불동효모발효상심주중적향기성분，결과표명，불동적효모발효대포도주중향기성분적충류화주정함량균유교대영향。종불동효모발효적상심주양검측도적93충향기성분중，부유22충공유성분，함량전10위적주요향기성분중，공유적유6충。3충상심주중，SY효모발효주주정화향기함량도상대교고；RW효모발효주향기함량상대교고，단주정함량초저；1295양주효모발효주중주정함량교고。
Aromatic components in mulberry wines fermented with different species of yeast strains were analyzed by headspace solid phase micro-extraction (HS-SPME) and gas chromatography with mass spectrometry (GC-MS). The results showed that the wines fermented with different yeast species have a great impact on aroma components and alcohol content. From different yeast fermentation mulberry wine samples , 93 kinds of aroma components were detected , and only 22 kinds of components were common. There were six common components in the ten main aroma components. Among three kinds of mulberry wine , alcohol and aroma concentrations are relatively high in the wine fermented with Yeast SY;In the wine fermented with RW yeast, aroma content is relatively high, but alcohol content is slightly lower; Alcohol content in 1295 yeast fermented wine is higher.