东方伊萨酵母与谷胱甘肽协同发酵对赤霞珠葡萄酒果香强化作用OA

Using high-quality Cabernet Sauvignon grapes as the raw material,the wines were brewed by fermentation with Issatchenkia orientalis(QC-1),combination of I.orientalis and glutathione(QC-1+FN502-GH).Using Saccharomyces cerevisiae as the control group,all wine samples were stored in bottles for one year of aging.The aroma substances and sensory characteristics of the wines before and after aging under different fermentation conditions were compared by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS)and quantitative sensory description analysis,and correlation analysis was conducted between them.The results indicated that 47,47,and 45 aroma substances were detected in QC-1 group,QC-1+FN502-GH group,and the control group,respectively,mainly consisting of alcohols and esters.Compared with the control group,the aroma substance content in the QC-1 group after aging was the highest,reaching 7 006.79 μg/L.the retention rates of ethyl acetate,octyl acetate,and decyl acetate in the QC-1+FN502-GH group were 52.5%,76.5%and 69.0%,respectively,all of which were better than those of the control group,demonstrating better aroma stability.After aging,the wine sample of the QC-1 group presented aroma characteristics such as raspberry and blueberry,and were positively correlated with aroma substances such as ethyl acetate and ethyl-9-decanedioate.The wine sample of the QC-1+FN502-GH group presented aroma characteristics such as rose,cherry,and banana,and were positively correlated with aroma substances such as butyl acetate,2-phenylethanol,and n-hexanol.This study confirmed that the co-fermentation of I.orientalis and glutathione could enhance the fruit aroma flavor stability of Cabernet Sauvignon wine during the aging process.