作者： 陈清婵，简清梅，李 蓉，孙爱红
酿酒酵母； 橘子酒； 固相微萃取； 香气组分 |
Comparison of the Flavoring Components of Orange Wine Produced by Different Yeast Strains
CHEN Qingchan, JIAN Qingmei, LI Rong and SUN Aihong
College of Bioengineering, Jingchu University of Technology, Jingmen, Hubei 448000, China
Orange wine was produced by 2 natural wild yeast strains isolated from orange and 3 commercial yeast strains respectively. Then the flavoring components of the produced orange wine were analyzed. 38 kinds of flavoring components in total were detected in orange wine produced by these 5 yeast strains. Among them, 32 detected in orange wine fermented by Angel fruit wine yeast. The content of phenylethyl alcohol and ethyl acetate was the highest in orange wine fermented by JZ-2 yeast strain. Orange wine fermented by JZ-2 yeast strain had the best aroma-producing effects. And orange wine fermented by Angel fruit wine yeast had the richest flavoring components.
yeast; orange wine; solid phase microextraction; flavoring components