叶面喷施酵母提取物对赤霞珠葡萄酒香气物质的影响  

Effects of Foliar Spraying of Yeast Extract on Aroma Compounds in Cabernet Sauvignon Wines

作　　者：成池芳 陈新军 张如意 刘宗昭 CHENG Chifang;CHEN Xinjun;ZHANG Ruyi;LIU Zongzhao(Xinjiang Citic Guoan Wine Co.,Ltd.,Xinjiang Key Laboratory of Wine Grape and Wine,Xinjiang Wine Industry Innovation Research Institute,Manas 832200,China)

机构地区：[1]新疆中信国安葡萄酒业有限公司,新疆酿酒葡萄与葡萄酒重点实验室,新疆葡萄酒产业创新研究院,新疆玛纳斯832200

出　　处：《现代食品》2023年第19期177-181,共5页Modern Food

基　　金：自治区“十四五”重大科技专项(2022A02002-3);昌吉州科技支撑产业高质量发展专项(2022Z03)。

摘　　要：2020年在新疆中信国安葡萄酒业有限公司进行田间试验,分别于果实转色5%、转色完成时对葡萄叶面进行两次酵母提取物的喷施。在采收时将喷施组和未喷施对照组进行大生产发酵,利用顶空固相微萃取-气相色谱质谱联用法测定发酵后葡萄酒中的香气物质。结果表明,叶面喷施酵母提取物提高了葡萄酒中的萜烯、降异戊二烯和酯类物质的浓度,对葡萄酒中的花香和果香有显著的提升作用。但喷施酵母提取物同时提高了葡萄酒中C6醇类物质的浓度,增加了葡萄酒的生青味,也有一定的负面影响。本研究可为喷施酵母提取物的实际生产应用提供一定的理论依据。Field trials will be conducted in Xinjiang Citic Guoan Wine Co.,Ltd.in 2020.The leaves of the grapes were sprayed with yeast extract twice when the color of the fruit was 5%and when the color was completed.The sprayed group and the unsprayed control group were subjected to mass production fermentation during harvest,and the aroma compounds in the fermented wine were determined by headspace solid-phase microextraction-gas chromatographymass spectrometry method.The results showed that foliar spraying of yeast extract increased the concentration of terpenes,norisoprene and esters in wine,and significantly improved the floral and fruity aromas in wine.However,spraying yeast extract increased the concentration of C6 alcohols in wine and increased the green flavor of wine,which also had certain negative effects.This study can provide a theoretical basis for the actual production and application of sprayed yeast extract.

关 键 词：酿酒葡萄 香气物质 酵母提取物 叶面喷施 

分 类 号：S663.1[农业科学—果树学]