不同类型橡木桶陈酿干红葡萄酒中橡木源挥发性香气物质差异分析  

Analysis of oak-derived volatile compounds in dry red wines aged in different types of oak barrels

作　　者：王诗 凌梦琪 李亚男 成池芳 段长青[1,2] 石英 兰义宾[1,2] WANG Shi;LING Mengqi;LI Yanan;CHENG Chifang;DUAN Changqing;SHI Ying;LAN Yibin(Center for Viticulture and 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;Taiyuan Tourism College,Taiyuan 030032,China;Xinjiang CITIC Guoan Wine Co.,Ltd.,Changji 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]太原旅游职业学院,山西太原030032 [4]新疆中信国安葡萄酒业有限公司,新疆昌吉832200

出　　处：《中国酿造》2023年第5期56-63,共8页China Brewing

基　　金：宁夏回族自治区重点研发计划项目(2021BEF02014,2022BBF01003);新疆维吾尔自治区重大科技专项(2022A02002)。

摘　　要：开展不同烘烤度及产地的橡木桶陈酿干红葡萄酒的实验,采用液-液萃取结合气相色谱-质谱联用(LLE-GC-MS)法探究不同类型橡木桶桶储12个月及出桶后瓶储12个月期间的赤霞珠干红葡萄酒中27种橡木源香气物质的差异。结果表明,对于烘烤度而言,桶储12个月后,中度烘烤橡木桶陈酿葡萄酒中呋喃(3.53~21.37 mg/L)、酚醛(1.78~3.05 mg/L)和挥发性酚(321.47~568.03μg/L)含量较高。橡木内酯则在轻度烘烤橡木桶陈酿酒中较高(256.56~1284.49μg/L)。对于橡木产地差异而言,美国桶陈酿酒中顺式-橡木内酯、丁子香酚、愈创木酚和反式-异丁香酚含量更高,法国桶和斯洛伐克桶陈酿酒中反式-橡木内酯含量更高。出桶后继续瓶储期间,除糠醛、5-甲基糠醛和香草醛呈下降趋势,多数橡木源香气物质含量无明显变化。因此,美国桶陈酿能给葡萄酒带来更多的橡木香气,不同橡木桶对葡萄酒中橡木源香气物质的影响可以延续到瓶储阶段,其中烘烤度的影响比产地更持久。The wine aging experiments were conducted in oak barrels with different toasting degrees and geographic origins.Through the method of liquid-liquid extraction combined with gas chromatography-mass spectrometry(LLE-GC-MS),27 oak-derived volatile compounds were analyzed in Cabernet Sauvignon dry red wines aged in different oak barrels for 12 months and then aged in bottles for another 12 months.The results showed that in terms of toasting degree,after 12 months of barrel aging,the total concentrations of furan(3.53-21.37 mg/L),phenolic aldehydes(1.78-3.05 mg/L)and volatile phenols(321.47-568.03μg/L)were higher in wines aged in medium-toasting oak barrels,while the total concentrations of oak lactone(256.56-1284.49μg/L)were higher in wines aged in light-toasting oak barrels.In terms of oak origin differences,the concentrations of cis-oak lactone,eugenol,guaiacol,and trans-isoeugenol were higher in wines aged in American barrels,while the concentrations of trans-oak lactone were higher in wines aged in French and Slovak barrels.During further bottle aging period,except for furfural,5-methylfurfural and vanillin with a decrease trend,the contents of most oak-derived volatile compounds had no significant change.As a result,American barrel aging could bring more oak aromas to wine,and the effects of different barrels on oak source aromas could be extended to the bottle storage stage,whereas the effects of toasting degree were more lasting than the origin of the wine.

关 键 词：葡萄酒 橡木源挥发性香气 烘烤度 产地 橡木桶陈酿 瓶储 

分 类 号：TS261.4[轻工技术与工程—发酵工程]