寒香蜜自然发酵葡萄酒酿造过程中挥发性成分分析  

Analysis of Volatile Components in Natural Fermented Hanxiangmi Wines in the Brewing Process

作　　者：辛广[1] 高雪[1] 许冰心 张博 XIN Guang;GAO Xue;XU Bing-xin;ZHANG Bo(College of Food Science,Shenyang Agricultural University,Shenyang 110161,China;School of Chemistry and Life Science,Anshan Normal University,Anshan Liaoning 114005,China)

机构地区：[1]沈阳农业大学食品学院,沈阳110161 [2]鞍山师范学院化学与生命科学学院,辽宁鞍山114005

出　　处：《沈阳农业大学学报》2019年第3期298-305,共8页Journal of Shenyang Agricultural University

基　　金：辽宁省沈阳农业大学高端人才引进基金项目(SYAU20160003);辽宁科技厅重点研发计划项目(2017201012)

摘　　要：为进一步掌握寒香蜜葡萄酒酿造过程中的挥发性成分变化规律,为优质的寒香蜜葡萄酒质量体系的建立及酿酒工艺的优化实施提供理论依据。采用溶液萃取法和气相色谱-质谱法(gas chromatography-mass spectrometry,GC-MS)对寒香蜜葡萄酒酿造过程中(10,30,50,70d)的挥发性成分进行提取和定性定量分析,采用相关性分析法对寒香蜜葡萄酒的挥发性成分种类含量与其主要理化成分变化进行处理分析,采用主成分分析法对寒香蜜葡萄酒的挥发性成分进行综合评价,以主成分综合得分量化寒香蜜葡萄酒的挥发性成分。在寒香蜜葡萄酒酿造过程中共鉴定出111种挥发性成分,以醇类、酯类和酸类为主,但种类和含量各不相同,在酿造第50天时挥发性成分种类最多,为52种,在酿造第70天时挥发性成分含量最多,为375.78mg·L^-1。寒香蜜葡萄酒的挥发性成分种类含量与酒精度、总酸、pH值、总酚及色度值均具有关联性。1-丙醇、正丁醇、异丁醇、异戊醇、2,3-丁二醇、苯甲醇、苯乙醇、3-羟基丁酸乙酯、4-羟基丁酸内酯、丁二酸二乙酯、丁二酸单乙酯、乳酸乙酯、4-羟基-2,5-二甲基-3-2H-呋喃酮这13个挥发性成分可用来评价寒香蜜葡萄酒的挥发性成分综合情况。综合评价的结果表明,在酿造第30天时,寒香蜜葡萄酒的挥发性成分综合得分最高,它们具有果香、花香和奶油香。由此可见,酿造30d更易获得香味独特且品质上佳的寒香蜜葡萄酒。In order the volatile components of the Hanxiangmi wines in the brewing process can be further mastered,which can be used to provide theory and practice for the establishment of the quality system and the optimization of brewing technology of the high quality Hanxiangmi wines.Volatile components of the Hanxiangmi wines in the brewing process(10 d,30 d,50 d,70 d)were extracted,identified and quantified by liquid-liquid extraction and Gas chromatography-mass spectrometer(GC-MS)method,the data of thecontents of volatile components and the change of physicochemical indexes in Hanxiangmi wines was processed and analyzed by the correlation analysis,principal component analysis was used to evaluate the quality of volatile compounds of Hanxiangmi wines,and the comprehensive score of principal component analysis was used to quantify the quality volatile compounds of Hanxiangmi wines.The results showed that 111 volatile components were identified in Hanxiangmi wines in the brewing process,the main volatile components of which were alcohols,esters,acids,but the type,quantity and content were different,the largest number of the volatile components was identified in the 50 days of brewing,including 52 kinds of volatile components,while the great content of the volatile components was 375.78 mg·L-1 by GC-MS in the 70 days of brewing.The contents of volatile compounds of Hanxiangmi wines had an correlation withalcohol,total acid,pH,total phenol and chromatic value.The comprehensive situlation of volatile components of the Hanxiangmi wines which can be evulated by 13 volatile components are as follows:1-Propanol,1-Butanol,1-Propanol,2-methyl-,1-Butanol,3-methyl-,2,3-Butanediol,benzyl Alcohol,phenylethyl alcohol,butanoic acid,3-hydroxy-,ethyl,gamma-butyrolactone,butanedioic acid,diethyl ester,ethyl hydrogen succinate,Propanoic acid,2-hydroxy-,ethyl ester,2,5-Dimethyl-4-hydroxy-3(2 H)-furan,The comprehensive evaluation results showed that the highest comprehensive score of the volatile components of the Hanxiangmi wines are in th

关 键 词：寒香蜜葡萄酒 挥发性成分 气相色谱-质谱联用 主成分分析 

分 类 号：TS261.2[轻工技术与工程—发酵工程]