武汉和宁夏地区‘威代尔’干白葡萄酒挥发性风味物质差异分析  

Differential analysis of volatile flavor substances in 'Vidal' dry white wines fromWuhan and Ningxia regions

作　　者：侯雨君 余仲谋 周慧敏 孟琳 廖晓利 辛海平[1] HOU Yujun;YU Zhongmou;ZHOU Huimin;MENG Lin;LIAO Xiaoli;XIN Haiping(Wuhan Botanical Garden,Chinese Academy of Sciences,Wuhan 430074,China)

机构地区：[1]中国科学院武汉植物园,湖北武汉430074

出　　处：《中国酿造》2024年第3期109-115,共7页China Brewing

基　　金：湖北省重点研发计划项目(2022BBA0022)。

摘　　要：以武汉和宁夏2个不同产区的2022年‘威代尔’干白葡萄酒为实验材料,通过顶空-固相微萃取(HS-SPME)与气相色谱-质谱(GC-MS)联用方法,分析两地‘威代尔’干白葡萄酒挥发性物质的差异性。结果表明,两个产区的‘威代尔’干白葡萄酒中共检出了713种挥发性风味物质。不同产区的‘威代尔’干白葡萄酒挥发性风味物质种类基本相同,但各成分的含量有明显区别,影响两款葡萄酒风味的主要差异性挥发风味物质有36种。风味组学桑基图分析结果表明,两个产区的差异物质主要集中在果香、生青味、甜香、蜡香、药草香、木香等感官风味。通过正交偏最小二乘法判别分析(OPLS-DA)及变量投影重要性(VIP)分析值,鉴定了1-庚醇,5-甲基-2-庚-4-酮,β-苯乙酸乙酯等8种挥发性风味物质作为区分宁夏和武汉‘威代尔’干白葡萄酒风味差异的主要特征标志物。该研究有效实现了对武汉威代尔及宁夏威代尔的葡萄酒挥发性风味物质进行鉴定和区分,解释了其风味差异的来源。The differences of volatile flavor substances in'Vidal'dry white wines from Wuhan and Ningxia regions collected in 2022 were analyzed by HS-SPME and GC-MS.The results showed that a total of 713 volatile flavor compounds were determined in the dry white wines of the two regions.The types of volatile flavor components of'Vidal'dry wines from the different regions were basically the same,but the content of each component was obviously different,and there were 36 kinds of volatile flavor substances that affect the flavor of the two wines.The results of Sankey diagram of flavor omics showed that the difference between the wines from two regions were mainly concentrated in the sensory flavors of fruit,green,sweet,waxy,herbal and wood.Through orthogonal partial least squares discriminant analysis(OPLS-DA)and variable projected importance(VIP)value analysis,eight volatile flavor substances,including 1-heptanol,5-methyl-(E)-2-hepten-4-one andβ-ethyl phenylacetate were identified as the main characteristic markers to distinguish the flavor difference of Ningxia and Wuhan'Vidal'dry white wine.The study effectively realized the identification and differentiation of volatile substances in Wuhan and Ningxia'Vidal'dry white,and explained the source of flavor differences.

关 键 词：葡萄酒 挥发性风味物质 不同产区 差异物质 正交偏最小二乘判别分析 

分 类 号：TS262.6[轻工技术与工程—发酵工程]