采用顶空固相微萃取-气相色谱质谱联用（HS-SPME-GC-MS）分析了酿酒酵母菌种、发酵温度、酵母接种浓度、可同化氮和碳源对苹果白兰地酿造过程中异丁醇、异戊醇及苯乙醇含量的影响。结果表明，采用酿酒酵母（CICC 32130）、发酵温度20 ℃，酵母接种浓度1×104 cfu/mL的发酵条件苹果白兰地酒中异丁醇、异戊醇及苯乙醇含量相对较低；可同化氮与苹果白兰地酿造中高级醇的形成密切相关，在发酵液中添加适宜的铵态氮有利于降低异丁醇、异戊醇及苯乙醇的含量，但是不宜大量添加一种氨基酸，以防相应的高级醇大量产生；而为提高酒精度在苹果白兰地酿造中过多添加碳源不仅会阻碍酵母的正常代谢，还会因其它营养物质的相对缺乏导致酵母异常发酵，进一步导致苹果白兰地酒中异丁醇、异戊醇及苯乙醇含量的增加。

The effects of yeast species, fermentation temperature, inoculation concentration, assimilable nitrogen and carbon source on content of isobutanol, isoamyl alcohol and phenylethyl alcohol were analyzed by headspace solid-phase micro-extraction gas chromatography-mass spectrometry (HS-SPME-GC-MS).The results showed that the contents of isobutanol, isoamyl alcohol and phenylethyl alcohol in apple brandy were relatively low with Saccharomyces cerevisiae (CICC 32130), fermentation temperature at 20 ℃, inoculation concentration of 1×104 cfu/mL in apple brandy brewing process. Assimilable nitrogen is closely related to the formation of higher-alcohols, which could help reduce the contents of isobutanol, isoamyl alcohol and phenylethyl alcohol in the suitable concentration. Otherwise, the corresponding higher alcohols are produced when adding large amount of one amino acid. However, in order to improve the alcoholicity of apple brandy, excessive sugar is added that it is not only hinder the normal metabolism of yeast, but also lead to abnormal fermentation of yeast due to the relative lack of other nutrients, which can further lead to the increase of isobutanol, isoamyl alcohol and phenylethanol in apple brandy.

甘肃省农业科学院农业科技创新专项项目（2017GAAS87）；现代农业产业技术体系建设专项资金资助（CARS-27）；甘肃省林业科技计划项目（2017kj053）；甘肃省农业生物技术研究与应用开发项目（GNSW-2016-20）；国家自然科学基金项目（31460449）