不同酒精度波特酒品质及挥发性风味成分分析  

Analysis of the quality and volatile flavor components of Port wine with different alcohol content

作　　者：谷翔欣 乔岩 王海绮 李福东 于庆泉 薛楚然 师旭 刘亚琼[1] 王颉[1] GU Xiangxin;QIAO Yan;WANG Haiqi;LI Fudong;YU Qingquan;XUE Churan;SHI Xu;LIU Yaqiong;WANG Jie(College of Food Science and Technology,Hebei Agricultural University,Baoding 071000,China;COFCO Great Wall Sanggan Winery(Huailai)Co.,Ltd.,Zhangjiakou 075400,China)

机构地区：[1]河北农业大学食品科技学院,河北保定071000 [2]中粮长城桑干酒庄(怀来)有限公司,河北张家口075400

出　　处：《中国酿造》2023年第8期247-252,共6页China Brewing

基　　金：河北省创新能力提升计划项目(20527102D)。

摘　　要：以宝石解百纳葡萄为原料,白玉霓白兰地为加强酒基制备酒精度分别为20.4%vol、19.3%vol、17.9%vol的波特酒(编号分别为HPW、MPW、LPW),对其理化指标、感官品质和挥发性风味成分进行分析,并对其挥发性风味成分进行主成分分析(PCA)。结果表明,3种波特酒的总糖含量为99.3~110.2 g/L,酒精度为17.9%vol~20.4%vol,总酸含量为5.1~5.2 g/L,挥发酸含量均<1.2 g/L,干浸出物含量均>20 g/L,各项理化指标均符合相关标准要求,其中,酒样HPW的感官评分最高,为8.77分;3种波特酒共检出41种挥发性风味成分,其中,酯类20种、醇类7种、酸类4种、醛类4种、萜烯类3种、其他类3种。不同酒样的挥发性风味成分含量差异显著(P<0.05),酒样HPW挥发性风味成分含量最高(45.73 mg/L);辛酸乙酯、己酸乙酯、癸酸乙酯及异戊醇的含量丰富,且在酒样HPW中含量显著高于酒样MPW与LPW(P<0.05);PCA结果表明,3种酒样可进行有效区分,酒样HPW与乙酸己酯、庚酸乙酯、癸酸乙酯、丁酸乙酯相关性较高。Port wines(numbered as HPW,MPW and LPW)with alcohol content 20.4%vol,19.3%vol and 17.9%vol were prepared using Ruby Cabernet grape as raw material and Ugni Blanc brandy as fortified wine base.The physicochemical indexes,sensory quality,and volatile flavor components of Port wine were analyzed,and the volatile flavor components were analyzed by principal component analysis(PCA).The results showed that the total sugar contents of the 3 kinds of Port wines were 99.3-110.2 g/L,the alcohol contents were 17.9%vol-20.4%vol,the total acid contents were 5.1-5.2 g/L,the volatile acid contents were all less than 1.2 g/L,and the dry extract content were more than 20 g/L.All physicochemical indexes were in line with requirements of relevant standards,among them,the wine sample HPW had the highest sensory score,which was 8.77.A total of 41 volatile flavor compounds were detected in 3 kinds of Port wines,including 20 esters,7 alcohols,4 acids,4 aldehydes,3 terpenes,and 3 others.The contents of volatile flavor components in different wine samples were significantly different(P<0.05),and the contents of volatile flavor components in wine sample HPW was the highest(45.73 mg/L).The contents of ethyl caproate,ethyl caproate,ethyl caproate,and isoamyl alcohol were abundant,and the contents in wine sample HPW were significantly higher than those in MPW and LPW(P<0.05).PCA results showed that the 3 wine samples could be distinguished effectively,and the correlation between wine sample HPW and hexyl acetate,ethyl heptaneate,ethyl decanoate,and ethyl butyrate was high.

关 键 词：宝石解百纳葡萄 白玉霓白兰地 波特酒 品质 挥发性风味成分 

分 类 号：TS262.7[轻工技术与工程—发酵工程]