被氧化的葡萄酒蒸馏过程中挥发性风味物质的变化  

Changes of volatile flavor compounds of oxidized wine during distillation process

作　　者：秦燕飞 李泽福 孙建平 陈佳威[1,2] 梁蒙 任艳文 QIN Yanfei;LI Zefu;SUN Jianping;CHEN Jiawei;LIANG Meng;REN Yanwen(China Greatwall Wines Co.,Ltd.,Zhangjiakou 075400,China;Key Laboratory of Wine Grape Processing,Ministry of Agriculture and Rural Affairs,Zhangjiakou 075400,China;Technology Center of Great Wall Wine Division of COFCO Liquor Co.,Ltd.,Beijing 100005,China)

机构地区：[1]中国长城葡萄酒有限公司,河北张家口075400 [2]农业农村部酿酒葡萄加工重点实验室,河北张家口075400 [3]中粮酒业长城酒事业部技术中心,北京100005

出　　处：《中国酿造》2023年第6期151-160,共10页China Brewing

基　　金：国家农业科技园区专项(2021C-05)。

摘　　要：将被氧化的葡萄酒进行蒸馏,采用气相色谱-质谱法(GC-MS)检测蒸馏过程中挥发性风味物质,结合气味活性值(OAV)分析蒸馏酒头、酒心、酒尾各阶段的关键风味化合物。结果表明,酒头、酒心、酒尾分别共检出65种、93种、88种挥发性风味物质,OAV≥1的关键风味化合物分别为20种、40种、29种。酒头含有高浓度乙酸、乙醛、乙酸乙酯等,截取酒头可将这些带来不悦氧化气味的物质去除;酒心以果香为主,花香、奶油、脂肪香气为辅,溶剂味、烟熏味、青草香次之,还有些许甜香,整体较为均衡,可用作葡萄蒸馏酒调配;酒尾因含有少量苯乙醛、苯乙醇、异丁醛、异戊醛等高沸点化合物,虽不能用作蒸馏酒的主体,但可加入新的原酒继续蒸馏再利用。该研究为低质低值葡萄酒的处理提供了一种思路。The oxidized wine was distilled,and the volatile flavor compounds in the distillation process were determined by GC-MS,and the key flavor compounds in the spirits foreshot,body and tail were analyzed combined with odor activity value(OAV).The results showed that 65,93 and 88 volatile flavor compounds were detected in the spirits foreshot,body and tail,respectively.Besides,20,40 and 29 aroma compounds with OAV≥1 were detected respectively.The spirit foreshot contained high concentration of acetic acid,acetaldehyde,ethyl acetate,etc.these substances which bring unpleasant oxidation odor could be removed by foreshot removal.The spirit body was dominated by fruity,supplemented by floral,creamy and fatty aromas,followed by solvent,smoky and grassy aromas,with some sweetness,the overall aroma was balanced,which could be used as distilled spirit for blending.Due to the spirit tail contained a few high boiling point compounds such as phenacetaldehyde,phenylethanol,isobutyraldehyde,isovaleraldehyde,etc.,although it could not be used as the main body of distilled spirit,the spirit tail could be added with new original wine for further distillation and reuse.The study provided a new idea for the treatment of low-quality and low-value wine.

关 键 词：被氧化的葡萄酒 蒸馏 气相色谱-质谱法 气味活性值 挥发性风味物质 

分 类 号：TS262.6[轻工技术与工程—发酵工程]