Deparment of Chemistry and Polymer Science, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa.
J Agric Food Chem. 2011 Dec 28;59(24):12732-44. doi: 10.1021/jf2028208. Epub 2011 Nov 30.
Headspace solid phase microextraction in combination with comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (HS-SPME-GC × GC-TOF-MS) was used for the detailed investigation of the impact of malolactic fermentation (MLF) using three commercial Oenococcus oeni strains on the volatile composition of Vitis vinifera cv. Pinotage wines. GC × GC allowed the identification of 115 volatile compounds, including both major constituents and trace-level compounds, in a single analysis. A number of compounds differing in mean concentration levels between the control wines and those fermented with different starter cultures were shown for the first time to be influenced by MLF and/or the bacterial strain. Principal component analysis (PCA) provided excellent separation between the wines fermented with different MLF starter cultures and the control wine. Significantly different levels for some volatile compounds in wines fermented with one of the LAB starter cultures could be indicative of metabolic differences of this strain.
采用顶空固相微萃取结合全二维气相色谱飞行时间质谱联用技术（HS-SPME-GC×GC-TOF-MS）详细研究了 3 种商业酿酒酵母对葡萄品种皮诺塔吉葡萄酒挥发性成分的影响。GC×GC 可在单次分析中鉴定出 115 种挥发性化合物，包括主要成分和痕量化合物。首次表明，一些在浓度均值上存在差异的化合物受到 MLF 和/或细菌菌株的影响。主成分分析（PCA）可在不同 MLF 起始培养物发酵的葡萄酒与对照葡萄酒之间进行极好的分离。在使用其中一种 LAB 起始培养物发酵的葡萄酒中，一些挥发性化合物的水平存在显著差异，这可能表明该菌株的代谢存在差异。
