‘赤霞珠’‘梅鹿辄’和‘品丽珠’不同营养系果实与葡萄酒挥发性香气成分分析  

Analysis of volatile aroma components in berries and wines of different‘Cabernet Sauvignon’‘Merlot’and‘Cabernet Franc’clones

作　　者：谭伟 许明秀 谢思琦 吴帅 张岩 邹琴艳 赵旗峰[2] 张立华 李庆亮 TAN Wei;XU Mingxiu;XIE Siqi;WU Shuai;ZHANG Yan;ZOU Qinyan;ZHAO Qifeng;ZHANG Lihua;LI Qingliang(College of Food Science and Pharmaceutical Engineering,Zaozhuang University,Zaozhuang 277160,Shandong,China;Pomology Institute,Shanxi Academy of Agricultural Science,Taigu 030815,Shanxi,China;College of Life Science,Zaozhuang University,Zaozhuang 277160,Shandong,China)

机构地区：[1]枣庄学院食品科学与制药工程学院,山东枣庄277160 [2]山西省农业科学院果树研究所,山西太谷030815 [3]枣庄学院生命科学学院,山东枣庄277160

出　　处：《果树学报》2021年第1期107-120,共14页Journal of Fruit Science

基　　金：山东省自然科学基金(ZR2019BC092);枣庄学院博士科研启动基金(1020707);山西省农业科学院院优势课题组自选项目(YYS1704)。

摘　　要：【目的】为发挥酿酒品种‘赤霞珠’‘梅露辄’和‘品丽珠’不同营养系的优点,筛选香气优良的营养系。【方法】采用顶空固相微萃取结合气质联用技术分析了3个品种共11个营养系成熟果实和葡萄酒中挥发性香气成分。【结果】果实、葡萄酒中香气成分种类分别在64~99种、105~121种,相应的果实与葡萄酒共有成分在60~88种,分为中短链脂肪酸、乙醇酯、醇类、乙酸酯、醛类、单萜和降异戊二烯类、其他7类。除‘赤霞珠’685醇类、191醛类,其余营养系葡萄酒中每类香气浓度均高于果实。果实和葡萄酒中超过阈值的香气成分分别有5种和15种,但不同品种或同一品种不同营养系同一香气气味活性值(OAV值)不同,从而导致其香气特征的差异。‘赤霞珠’685、169和‘梅鹿辄’348果实中苯乙醛、β-大马士酮OAV值高于其他营养系,与花香、甜香味OAV值最大一致;170果实中2-甲氧基-3-异丁基吡嗪(IBMP)OAV值显著高于191,与其植物味OAV值最高一致,且TDNOAV值最高,与其化学味OAV值最高一致。‘品丽珠’c214果实中IBMP>327>409,赋予c214植物味OAV值>327>409,3个营养系中苯乙醛、β-大马士酮OAV值趋势与焦糖味、花香味一致。与其他营养系相比,‘赤霞珠’170、338葡萄酒中较高的己酸乙酯、辛酸乙酯、乙酸异戊酯、苯乙醛和β-大马士酮赋予酒较高的水果味、花香味;‘梅鹿辄’181葡萄酒中较高的辛酸乙酯、己酸乙酯和丁酸乙酯赋予酒较高的水果味、花香味;‘品丽珠’c214中己酸乙酯、丁酸乙酯、乙酸异戊酯OAV值最高,与酒水果味OAV值最高一致,327中IBMP和癸醛OAV值较高,赋予酒植物味高于c214。【结论】根据果实香气特征,‘赤霞珠’685、169、‘品丽珠’327和‘梅鹿辄’348相对较好,根据葡萄酒香气特征‘赤霞珠’338、170、‘梅鹿辄’181和‘品丽珠’409较好。根据其香气特点及市场需要,可进�【Objective】‘Cabernet Sauvignon’,‘Merlot’and‘Cabernet Franc’are excellent wine grape varieties.Selection of clonal line is one of the main ways for grape breeding.It is of great significance for wine grape selection and promotion to carry out clonal line selection and evaluation on the original good wine grape varieties.The paper aims to take advantage of the merits of‘Cabernet Sauvignon’‘Merlot’and‘Cabernet Franc’clonal lines,and provide the basis for screening out the clonal line with excellent aromas of berries and wines.【Methods】The mature berries of 5 clonal lines of‘Cabernet Sauvignon’(685,169,170,338,191),3 clonal lines of‘Merlot’(181,343,348)and 3 clonal lines of‘Cabernet Franc’were used as materials,and the volatile aroma components in berries and wines were analyzed.The berries were collected from grape vines grown in the vineyards of Pomology Institute,Shanxi Academy of Agricultural Science in Taigu,Shanxi province during September to October in 2016.The samples were frozen using liquid nitrogen and stored in an ultra-low temperature freezer.The wines were made in 2016.The volatile aroma components of the berries and wines were analyzed using headspace solid phase micro-extraction(HS-SPME)and gas chromatography-mass spectrometry(GCMS)combined with automated mass spectral deconvolution and identification system(AMDIS).【Results】The types and contents of volatile aromas in berries and wines of various varieties were different,and there were differences among the different lines of the same variety.The types of aroma components in the berries and wines of 11 wine grape varieties were 64-99 and 105-121,respectively,and the corresponding components of the berry and wine were 60-88.These aroma components were divided into seven categories including medium-chain fatty acids,alcohol esters,alcohols,acetic esters,aldehydes,monoterpenes and norisoprenoids,ect.Except for the alcohols of‘Cabernet Sauvignon’685 and aldehydes of 191,the concentration of each type aro

关 键 词：酿酒葡萄 营养系 果实 葡萄酒 挥发性香气 

分 类 号：S663.1[农业科学—果树学]