3种不同酵母产蓝莓酒风味物质的研究

利用3种不同酵母（T1、FK3-2、LM6）发酵生产蓝莓酒，并对其主发酵期的风味物质进行研究。气相色谱（GC）检测发现，酵母LM6发酵的蓝莓酒后期异丁醇、异戊醇和丁酸乙酯含量较高，分别为2.38 mg/mL、2.13 mg/mL、2.05 mg/mL。高效液相色谱（HPLC）检测发现，菌株LM6发酵的蓝莓酒在28 d时有机酸种类减少，草酸含量增加至3.17 mg/mL，L-苹果酸含量降至0.09 mg/mL、乳酸含量降至9.87 mg/mL，琥珀酸含量降至3.06 mg/mL。电子舌检测中发现FK3-2和T1酵母菌产生的酸味明显且所产风味相似；LM6酵母菌产生的风味较均衡，但鲜味、咸味及丰富性更明显。综合比较发现，LM6酵母菌更适合发酵蓝莓酒。

Flavor compounds of blueberry wine produced by three different yeasts

The blueberry wine was fermented by three different yeasts (T1, FK3-2, LM6), and the flavor compounds in the main fermentation period were analyzed. The results of gas chromatography (GC) determination showed that the content of isobutanol, isoamyl alcohol and ethyl butyrate was higher in the late fermentation of blueberry wine by yeast LM6, which was 2.38 mg/ml, 2.13 mg/ml and 2.05 mg/ml, respectively. The results of high performance liquid chromatography (HPLC) showed that the organic acid species of blueberry wine by strain LM6 decreased at 28 d. The oxalic acid content increased to 3.17 mg/ml, L-malic acid content, lactic acid content and succinic acid content decreased to 0.09 mg/ml, 9.87 mg/ml, and 3.06 mg/ml, respectively. In the electronic tongue test, it was found that acid taste of the wine produced by yeasts FK3-2 and T1 was obvious, and the flavor was similar. The yeast LM6 produced pretty balanced flavor, but more umami taste, salty taste and richness. In comprehensive comparison, the results showed that yeast LM6 was more suitable for blueberry wine fermentation.