| 不同酿酒酵母发酵对红葡萄酒中花色苷组成的影响 |
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| 引用本文： | 李双石,苏宁,吴志明,李淳,兰蓉.不同酿酒酵母发酵对红葡萄酒中花色苷组成的影响[J].食品与发酵工业,2012,38(11):101-104. |
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| 作者姓名： | 李双石 苏宁 吴志明 李淳 兰蓉 |
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| 作者单位： | 1. 北京电子科技职业学院,北京,100029
2. 中粮华夏长城葡萄酒有限公司,河北昌黎,066600 |
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| 基金项目： | 北京市教育委员会科技计划面上项目专项资助课题(SQKM201210858001);北京市属高等学校人才强教计划资助项目;北京电子科技职业学院科研课题(yyk2012030) |
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| 摘 要： | 比较了不同酿酒酵母菌株发酵对红葡萄酒中花色苷组分的影响,为本土酵母的开发应用提供依据。采用本土自筛酿酒酵母菌株Y17和进口商业酵母菌株F15分别酿造干红葡萄酒,并利用高效液相色谱-质谱联用技术(HPLC-MS)对葡萄酒中的花色苷成分进行检测。结果表明,不同酵母发酵葡萄酒中的花色苷成分种类大体相同,但各种花色苷的含量具有较大差别,本土酵母菌株Y17在发酵生产高花色苷含量葡萄酒方面具有优势。
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| 关 键 词： | 红葡萄酒 酿酒酵母 花色苷 高效液相色谱-质谱技术(HPLC-MS) |
Effects on Anthocyanin Composition in Red Wines Fermented by Different Saccharomyces cerevisiae Strains |
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| Li Shuang-shi,Su Ning,Wu Zhi-ming,Li Bo,Lan Rong.Effects on Anthocyanin Composition in Red Wines Fermented by Different Saccharomyces cerevisiae Strains[J].Food and Fermentation Industries,2012,38(11):101-104. |
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| Authors: | Li Shuang-shi Su Ning Wu Zhi-ming Li Bo Lan Rong |
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| Affiliation: | 1(College of Bioengineering,Beijing Polytechnic,Beijing 100029,China) 2(COFCO Huaxia Great Wall Wine Co.Ltd.,Changli 066600,China) |
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| Abstract: | To explore wild yeast resources in China,the anthocyanin composition and content in the red wines fermented by different Saccharomyces cerevisiae strains were compared.Two different Saccharomyces cerevisiae strains(indigenous Saccharomyces cerevisiae strain Y17,commercial active dry yeast F15) were separately used in red wines production.The anthocyanin components in wines were studied by high performance liquid chromatography-mass spectrometry(HPLC-MS).The results showed that the diversities of anthocyanins in the wines fermented by different yeast strains were similar,but the contents of different anthocyanins in the wines were quite different.The indigenous yeast strain Y17 produced wines with higher concentrations of anthocyanins. |
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| Keywords: | red wine Saccharomyces cerevisiae anthocyanin HPLC-MS |
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