[1]李金洋,马晓燕,杨彭程,等.不同酵母菌种对霞多丽葡萄酒中氨基酸和挥发性化合物含量的影响[J].江苏农业学报,2025,(10):2068-2080.[doi:doi:10.3969/j.issn.1000-4440.2025.10.020]
　LI Jinyang,MA Xiaoyan,YANG Pengcheng,et al.Effects of different yeast strains on the content of amino acids and volatile compounds in Chardonnay wine[J].,2025,(10):2068-2080.[doi:doi:10.3969/j.issn.1000-4440.2025.10.020]
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不同酵母菌种对霞多丽葡萄酒中氨基酸和挥发性化合物含量的影响()

江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2025年10期
页码:
2068-2080
栏目:
加工贮藏·质量安全
出版日期:
2025-10-31

文章信息/Info

Title:
Effects of different yeast strains on the content of amino acids and volatile compounds in Chardonnay wine
作者:
李金洋1; 马晓燕1; 杨彭程2; 李文超3; 马丹阳3; 王振平1; 李栋梅1
(1.宁夏大学葡萄酒与园艺学院,宁夏银川750021；2.上海交通大学农业与生物学院,上海200240；3.宁夏贺兰山东麓葡萄酒产业园区管理委员会,宁夏银川750004)
Author(s):
LI Jinyang1; MA Xiaoyan1; YANG Pengcheng2; LI Wenchao3; MA Danyang3; WANG Zhenping1; LI Dongmei1
(1.School of Enology and Horticulture, Ningxia University, Yinchuan 750021, China；2.School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China；3.Administrative Committee of Wine Industry Zone of Ningxia Helan Mountain’s East Foothill, Yinchuan 750004, China)
关键词:
葡萄酒; 酿酒酵母; 氨基酸; 挥发性化合物
Keywords:
wine; Saccharomyces cerevisiae; amino acids; volatile compounds
分类号:
TS261.1
DOI:
doi:10.3969/j.issn.1000-4440.2025.10.020
文献标志码:
A
摘要:
酵母菌种是影响葡萄酒质量的重要因素,本研究以CH9、CHD和VL2 3种酵母酿造的霞多丽葡萄酒为材料,利用高效液相色谱法(HPLC)测定葡萄酒中氨基酸含量,利用顶空固相微萃取-气相色谱-质谱联用技术(HS-SPME-GC-MS)测定挥发性化合物含量,并采用偏最小二乘判别分析(PLS-DA)筛选差异代谢物。结果表明,霞多丽葡萄汁经酵母发酵后,葡萄酒中氨基酸总含量均呈下降趋势,其中VL2酵母酿造的葡萄酒中氨基酸总含量显著低于CH9酵母和CHD酵母酿造的葡萄酒(P＜0.05)。苏氨酸、精氨酸、甘氨酸和丙氨酸可作为区分CHD酵母、CH9酵母和VL2酵母酿造的葡萄酒的关键氨基酸。在挥发性化合物方面,CHD酵母酿造的葡萄酒中挥发性化合物种类最多,但CH9酵母和VL2酵母酿造的葡萄酒中挥发性化合物总含量均显著高于CHD酵母酿造的葡萄酒(P＜0.05)。辛酸、芳樟醇、癸酸、十一酸乙酯、辛酸乙酯、乙酸苯乙酯和癸酸乙酯是区分CHD酵母、CH9酵母和VL2酵母酿造的葡萄酒的关键挥发性化合物。CHD酵母酿造的葡萄酒中己酸乙酯和紫罗兰酮使其呈现出更突出的花香和果香特征。本研究结果为葡萄酒酿造过程中酵母菌种的选用提供了理论依据。
Abstract:
Yeast strain is an important factor affecting the quality of wine. This study utilized Chardonnay wines brewed with three types of yeast strains (CH9, CHD and VL2) as experimental materials. High-performance liquid chromatography (HPLC) was used to determine the amino acid content in the wine, and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was employed to measure the content of volatile compounds. Partial least squares discriminant analysis (PLS-DA) was used to screen for differential metabolites. The results showed that after fermentation of Chardonnay grape juice by yeast, the total content of amino acids in the wine decreased. Among them, the total content of amino acids in the wine brewed with VL2 yeast was significantly lower than that in wines brewed with CH9 yeast and CHD yeast (P<0.05). Threonine, arginine, glycine and alanine can be used as key amino acids to distinguish wines brewed with CHD yeast, CH9 yeast and VL2 yeast. In terms of volatile compounds, the wine brewed with CHD yeast had the most types of volatile compounds, but the total content of volatile compounds in the wines brewed with CH9 yeast and VL2 yeast was significantly higher than that in the wine brewed with CHD yeast (P<0.05). Caprylic acid, linalool, pelargonic acid, undecanoic acid ethyl ester, caprylic acid ethyl ester, phenethyl acetate, and pelargonic acid ethyl ester were key volatile compounds for distinguishing wines brewed with CHD yeast, CH9 yeast and VL2 yeast. The presence of ethyl hexanoate and ionone in the wine brewed with CHD yeast imparted more prominent floral and fruity characteristics. The results of this study provide a theoretical basis for the selection of yeast strains in the winemaking process.

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备注/Memo

备注/Memo:
收稿日期：2024-11-15基金项目：国家自然科学基金项目(U20A2042)；财政部和农业农村部国家葡萄产业技术体系水分生理与节水栽培岗位科学家项目(CARS-29-zp-3)作者简介：李金洋(2000-),男,陕西榆林人,硕士研究生,研究方向为葡萄逆境生理与分子生物学。(E-mail)3218886890@qq.com通讯作者：王振平,(E-mail)dr.wangzhp@163.com；李栋梅,(E-mail)ldm2022068@nxu.edu.cn
更新日期/Last Update: 2025-11-17