承德地区晚采干红葡萄酒主要呈香物质鉴定及感官特征分析  

Identification of Main Aroma Compounds and Sensory Analysis of Delayed Harvesting Wines from Chengde Region

作　　者：陈倬 成池芳 苟佳毓 杨薇熹 崔东升 石英[1,3] 段长青 兰义宾[1,3] CHEN Zhuo;CHENG Chifang;GOU Jiayu;YANG Weixi;CUI Dongsheng;SHI Ying;DUAN Changqing;LAN Yibin(Center for Viticulture and Enology,College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;Xinjiang CITIC Guoan Wine Co.,Ltd.,Manasi 832200,China;Key Laboratory of Viticulture and Enology,Ministry of Agriculture and Rural Affairs,Beijing 100083,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]新疆中信国安葡萄酒业有限公司,新疆玛纳斯8322002 [3]农业农村部葡萄酒加工重点实验室,北京100083

出　　处：《中外葡萄与葡萄酒》2024年第2期28-36,共9页Sino-Overseas Grapevine & Wine

基　　金：北京市自然科学基金(6222035);财政部和农业农村部:国家现代农业产业技术体系项目(CARS-29)。

摘　　要：为解决河北承德地区酿酒葡萄成熟度不足、葡萄酒香气浓郁度不够的问题,以所产‘赤霞珠’‘美乐’和‘西拉’葡萄品种为原料,使用延迟采收结合抽汁工艺酿造干红葡萄酒。分别利用顶空固相微萃取结合气相色谱与质谱联用技术(HS-SPME-GC-MS)和感官品评分析葡萄酒酒精发酵与苹-乳发酵结束后的香气物质及香气特征。结果表明,葡萄酒中共检测到挥发性组分63种,其中,重要的呈香化合物(OAV>1)共有17种,包括9-癸烯酸乙酯、丁酸乙酯、己酸乙酯、癸酸乙酯、乙酸异戊酯、辛酸异戊酯、β-大马士酮、β-苯乙醇、3-甲硫基丙醇、丁香酚等。感官品评试验证实,晚采葡萄酒具有较为突出的黑色浆果香与果酱香,及中等程度的红色果香、香料香和花香。本试验丰富了晚采工艺对承德地区葡萄酒品质影响的研究内容,可为该地区葡萄酒品质的提升提供理论依据。To solve the problem of insufficient ripeness and low-intensity aroma of wine grapes and to improve the quality of wine in Chengde region of Hebei,three varieties of grapes(Cabernet Sauvignon,Merlot and Syrah),delayed harvest for two weeks,were used as raw materials to make dry red wine with saignée technology.Headspace solid-phase microextraction(HS-SPME)and Gas chromatography-mass spectrometry(GC-MS)technology and sensory evaluation techniques were used to study the aroma compounds and characteristics of wine after alcoholic fermentation and after malolactic fermentation.A total of 63 volatile components were detected.Among them,17 aroma compounds(OAV>1)were important,including ethyl 9-decenoate,ethyl butyrate,ethyl hexanoate,ethyl decanoate,isoamyl acetate,isopentyl octanoate,β-damascenone,β-phenylethanol,3-methionol and eugenol,etc.Sensory evaluation techniques confirmed,the delayed-harvest wine mainly presented black fruity and jammy aroma,mixed with medium level of red fruity,spicy and floral.This experiment enriched the research content on the influence of late-harvesting process on wine quality,and provided a theoretical basis for the improvement of wine quality in Chengde region.

关 键 词：干红葡萄酒 晚采 抽汁工艺 香气 HS-SPME-GC-MS 

分 类 号：TS262.61[轻工技术与工程—发酵工程] O657.63[轻工技术与工程—食品科学与工程]