添加葡萄籽单宁对橡木桶陈酿‘赤霞珠’和‘马瑟兰’干红葡萄酒香气的影响  

Effect of Grape Seed Tannin Addition before Barrel Aging on the Aroma of Cabernet Sauvignon and Marselan Dry Red Wine

作　　者：白晓璇 凌梦琪 陈柏年 兰义宾 成池芳 段长青[1,2] 石英 BAI Xiaoxuan;LING Mengqi;CHEN Bainian;LAN Yibin;CHENG Chifang;DUAN Changqing;SHI Ying(Center for Viticulture&Enology,College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;Key Laboratory of Viticulture and Enology,Ministry of Agriculture and Rural Affairs,Beijing 100083,China;Xinjiang CITIC Guoan Wine Co.Ltd.,Manasi 832200,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,葡萄与葡萄酒研究中心,北京100083 [2]农业农村部葡萄酒加工重点实验室,北京100083 [3]新疆中信国安葡萄酒业有限公司,新疆玛纳斯832200

出　　处：《食品科学》2022年第18期251-257,共7页Food Science

基　　金：宁夏回族自治区重点研发计划项目(2021BEF02014);新疆维吾尔自治区重点研发项目(2020B01001)

摘　　要：采用气相色谱-质谱联用法和感官分析排序法,研究橡木桶陈酿前添加葡萄籽单宁(200 mg/L)对陈酿12个月后‘赤霞珠’和‘马瑟兰’干红葡萄酒香气组分和感官特征的影响。结果表明:添加葡萄籽单宁对2个品种葡萄酒香气的影响各异。葡萄籽单宁添加促进了橡木桶陈酿期间‘赤霞珠’葡萄酒中香草酸、香草醛、香草酸乙酯、糠醛、乙酰呋喃和糠醇等橡木来源香气物质的浸出,而抑制‘马瑟兰’干红葡萄酒中糠醛、乙酰呋喃、糠醇、5-甲基糠醛和5-羟甲基糠醛等橡木来源香气物质的浸出。添加葡萄籽单宁后,‘赤霞珠’葡萄酒的生青味和浆果香降低,烘烤味增强,‘马瑟兰’葡萄酒的生青味和花香略有增强,对陈酿型干红葡萄酒的生产具有重要指导作用。In this study,Cabernet Sauvignon and Marselan dry red wines were supplemented with grape seed tannins(200 mg/L)before barrel aging.After aging for 12 months,the volatile compounds and aroma characteristics of wine samples were analyzed by gas chromatography-mass spectrometry(GC-MS)and sensory ranking analysis.Results showed that there were different effects of grape seed tannin addition on the aroma of Cabernet Sauvignon and Marselan wine.Grape seed tannin addition promoted the release of vanillic acid,vanillin,ethyl vanillate,furfural,acetylfuran and furfuralcohol from oak wood into Cabernet Sauvignon wine,but inhibited the release of furfural,acetylfuran,furfuralcohol,5-methylfurfural and 5-hydroxymethylfurfural from oak wood into Marselan wine.Grape seed tannin addition weakened the herbaceous and berrylike aroma notes of Cabernet Sauvignon wine but enhanced the baked aroma note.As for Marselan wine,the herbaceous and floral notes were slightly enhanced.This study is very meaningful for guiding the production of aged dry red wine.

关 键 词：红葡萄酒 橡木桶陈酿 葡萄籽单宁 香气物质 感官分析 

分 类 号：TS261.4[轻工技术与工程—发酵工程]