外源多酚对赤霞珠干红葡萄酒发酵挥发性物质稳定与呈香的基质效应  

Matrix Effect of Exogenous Polyphenols on the Stability and Aroma Formation of Volatile Substances in Cabernet Sauvignon Dry Red Wine Fermentation

作　　者：李慧颖 郑福静 张煜 陶永胜[1,2] 李运奎[1,2] Li Huiying;Zheng Fujing;Zhang Yu;Tao Yongsheng;Li Yunkui(College of Enology,Northwest A&F University,Yangling 712100,Shaanxi;Ningxia Vitis-viniculture Station of Northwest A&F University,Yongning 750104,Ningxia)

机构地区：[1]西北农林科技大学葡萄酒学院,陕西杨凌712100 [2]西北农林科技大学宁夏贺兰山东麓葡萄酒试验示范站,宁夏永宁750104

出　　处：《中国食品学报》2024年第4期370-380,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(32001829)。

摘　　要：探讨外源添加4种代表性多酚对赤霞珠干红葡萄酒发酵挥发性物质稳定与呈香的基质效应。以赤霞珠为原料酿造干红葡萄酒,在酒精发酵前添加单一外源的绿原酸、原儿茶酸、槲皮素和芦丁,酒精发酵结束后采用HS-SPME-GC-MS对发酵挥发性物质进行定性、定量分析,并对香气特征进行感官评价。结果表明:从酒样中共检出27种发酵挥发性成分,其中有12种成分的气味活性值(OAV)大于1.0。从总酯、乙酯、短链脂肪酸乙酯含量来看,绿原酸、原儿茶酸和槲皮素处理组均表现出较好的稳定作用;从乙酸酯含量来看,处理组均呈现较好的稳定作用;从中链脂肪酸乙酯含量来看,仅有原儿茶酸处理组呈现较好的稳定作用。与对照组相比,各处理组的果香特征均表现出一定程度的增强,尤其是绿原酸处理组。OAV分析发现,与对照组相比,绿原酸处理可显著提高葡萄酒的酸果味、草莓味、乳香味;原儿茶酸处理可显著提高葡萄酒的香蕉味、草莓味、青苹果味和甜果味。可见,在酒精发酵前添加一定浓度的绿原酸、原儿茶酸等多酚,可有效保留葡萄酒中的发酵香气物质,显著增强葡萄酒的果香特征。本研究明确了葡萄酒呈香的多酚基质效应,为葡萄酒增香工艺的优化提供参考。In this study,the matrix effects of exogenous addition of four representative polyphenolic substances on the stabilisation and aroma presentation of fermentation volatiles in Cabernet Sauvignon dry red wines were investigated.Cabernet Sauvignon wine grapes were used as test material for winemaking,and exogenous chlorogenic acid,protocatechuic acid,quercetin and rutin were added singly prior to alcoholic fermentation.The fermentation aroma compositions and aroma profiles of wine samples from the treatment and control groups were analysed and evaluated at the end of alcoholic fermentation.Aroma components were analysed qualitatively and quantitatively by HS-SPME-GC-MS,and aroma profiles were quantitatively assessed by a sensory-trained tasting panel.The results showed that:a total of 27 fermentation aroma components were detected in the wine samples,among which 12 components had an odour activity value(OAV)greater than 1.0;from the contents of total esters,ethyl esters and ethyl esters of short-chain fatty acids,the chlorogenic acid,protocatechuic acid and quercetin treatment groups all showed better stabilising effects;from the contents of acetate esters,the treatment groups all presented better substance contents;from the content of medium chain fatty acid ethyl ester,all treatment groups except protocatechuic acid were significantly lower than the control group.Compared with the control group,all treatment groups showed some enhancement of fruity aroma characteristics,especially the chlorogenic acid treatment group.Further analysis of the OAV of each aroma substance revealed that the chlorogenic acid treatment significantly enhanced the sour fruit,strawberry,and lactic flavours of the wines,while the protocatechuic acid treatment significantly enhanced the banana,strawberry,green apple,and sweet fruit flavours of the wines,compared with the control group.It can be seen that the addition of certain concentration of polyphenols such as chlorogenic acid and protocatechuic acid before alcoholic fermentation can effe

关 键 词：红葡萄酒 多酚 香气 气相色谱-质谱法 果香酯类物质 

分 类 号：TS262.6[轻工技术与工程—发酵工程]