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

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中图分类号：TS261.1 文献标识码：A 文章编号：1000-4440（2025）10-2068-13

Abstract：Yeast strainisanimportant factoraffecting thequalityof wine.This studyutilized Chardonnay wines brewed with threetypes of yeast strains（CH9，CHD andVL2）as experimental materials.High-performance liquid chromatography（HPLC）wasused to determine theaminoacid contentinthe wine，and headspace solid-phase microextraction-gas chromatography-mass spectrometry （HS-SPME-GC-MS）was employed to measure the content ofvolatile compounds.Partial least squares discriminant analysis（PLS-DA）was used to screen fordifferentialmetabolites.Theresults showedthatafterfermentation of Chardonnay grape juice by yeast，the total content of amino acidsin the winedecreased. Among them，the totalcontentofaminoacids inthewine brewedwith VL2 yeast was significantlylowerthanthatinwines brewedwith CH9 yeast and CHD yeast （ P<0.05 ）.Threonine，arginine，glycine and alanine can beusedaskey amino acids to distinguish wines brewed withCHDyeast，CH9 yeastand VL2 yeast.Intermsofvolatilecompounds，the wine brewed withCHDyeasthadhemost typesof volatilecompounds，butthetotalcontentof volatilecompounds inthe wines brewed with CH9 yeastandVL2yeast was significantly higher than that in the wine brewed with CHD yeast （ P<0.05 ）. Caprylic acid，linalool，pelargonic acid，undecanoic acidethylester，aprylicacidethylester，phenethycetate，andpelargonicacidethylesterwerekeyvolatilecompoundsfordistinguishingwines brewed with CHDyeast，CH9yeastandVL2yeast.Thepresenceofethylhexanoateandiononeinthewine brewed with CHDyeastimparted moreprominentfloralandfruitycharacteristcs.Theresultsofthisstudyprovideatheoretical basis for the selection of yeast strains in the winemaking process.

Keywords： wine；Saccharomyces cerevisiae；amino acids；volatile compound

葡萄酒作为广受欢迎的酒精饮料，其品质特征主要取决于糖、酸、多酚、矿物质和挥发性香气化合物等多种成分的含量及组成[1]。（剩余15254字）