我国五个产区‘赤霞珠’和‘美乐’干红葡萄酒的香气特征差异解析  

Analysis of the differences in aroma characteristics of Cabernet Sauvignon and Merlot dry red wines from 5 producing areas in China

作　　者：游蕴竹 张亚蕾 杨薇熹 张波 范雪梅 李进 石英[1,2] 段长青 兰义宾[1,2] YOU Yunzhu;ZHANG Yalei;YANG Weixi;ZHANG Bo;FAN Xuemei;LI Jin;SHI Ying;DUAN Changqing;LAN Yibin(Center for Viticulture and Enology,College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;Key Laboratory of Viticulture and Enology,Ministry of Agriculture and Rural Affairs,Beijing 100083,China;Research and Development Center of Wine Industry of Gansu Province,Lanzhou 730070,China;Kweichow Moutai Distillery Group Changli WineryCo.,Ltd.,Qinhuangdao 066600,China;Shandong Technology Innovation Center of Wine Grape and Wine,Yantai 264000,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]农业农村部葡萄酒加工重点实验室,北京100083 [3]甘肃省葡萄酒产业技术研发中心,甘肃兰州730070 [4]贵州茅台酒厂(集团)昌黎葡萄酒业有限公司,河北秦皇岛066600 [5]山东省酿酒葡萄与葡萄酒技术创新中心,山东烟台264000

出　　处：《中国酿造》2024年第4期29-38,共10页China Brewing

基　　金：国家自然科学基金青年基金项目(32102116);山东省重点研发计划(竞争性创新平台)项目(2023CXPT091);新疆维吾尔自治区重大科技专项(2022A02002);甘肃省葡萄酒产业发展专项资金项目(GSPTJZX-2020-4)。

摘　　要：采用顶空固相微萃取(HS-SPME)-气相色谱质谱(GC-MS)联用和固相萃取(SPE)-气相色谱三重四极杆串联质谱(GC-QqQ-MS/MS)联用技术分析中国西部河西走廊产区、天山北麓产区、贺兰山东麓产区和东部胶东半岛产区、碣石山产区共5个产区的‘赤霞珠’和‘美乐’干红葡萄酒的香气物质,分析其挥发性组分的差异,并与气候因子进行关联分析。结果表明,东西产区干红葡萄酒香气轮廓差异明显,主要差异香气物质是萜烯、降异戊二烯、呋喃酮和内酯。通过综合分析香气物质含量和气候因子相关性发现,萜烯和降异戊二烯类化合物含量总体呈现出东部产区高、西部产区低的特征,与东部产区较高的降水量和平均温度以及较低的光合有效辐射(PAR)、光照和昼夜温差相关;而内酯、呋喃酮类物质含量总体呈现出西部产区高、东部产区低的特征,与西部产区较高的光合有效辐射、光照和昼夜温差以及较低的降水量相关。The aroma substances of Cabernet Sauvignon and Merlot dry red wines from 5 producing areas in western China of Hexi Corridor,northern foothill of Tianshan mountain,and eastern foothills of Helan Mountain and eastern China of Jiaodong Peninsula and Jieshi Mountain were analyzed by headspace solid-phase microextraction(HS-SPME)-gas chromatography-mass spectrometry(GC-MS)and solid phase extraction(SPE)-gas chromatography-triple quadrupole tandem mass spectrometry(GC-QqQ-MS/MS).The differences of volatile components and their correlation with meteorological factors were analyzed.The results showed that the aroma profiles of dry red wines from eastern and western producing areas were different,and the main difference aroma substances were terpenes,norisoprenoids,furanones,and lactones.The correlation between aroma substances contents and climate factors by comprehensive analysis was found that the contents of terpenes and norisoprenoids were generally higher in the eastern producing areas and lower in the western producing areas,which was related to higher precipitation and average temperature and lower photosynthetically active radiation(PAR),illumination and temperature difference between day and night in the eastern producing areas.The contents of lactones and furanones were higher in the western producing areas and lower in the eastern producing areas,which was related to higher PAR,illumination and temperature difference between day and night and lower precipitation in the western producing areas.

关 键 词：葡萄酒 香气特征 风土 气象因子 相关性 

分 类 号：TS207.3[轻工技术与工程—食品科学]