‘赤霞珠’葡萄果实成熟度对葡萄酒香气物质及感官特征的影响  

Effects of‘Cabernet Sauvignon’grape fruit maturity on aroma substances and sensory characteristics of wine

作　　者：李飞飞 王舒伟 董荣 乔丹 石淼 高琛瑜 刘明臣 张珍珍 LI Feifei;WANG Shuwei;DONG Rong;QIAO Dan;SHI Miao;GAO Chenyu;LIU Mingchen;ZHANG Zhenzhen(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052

出　　处：《食品与发酵工业》2024年第10期244-251,I0007-I0010,共12页Food and Fermentation Industries

基　　金：新疆维吾尔自治区重点研发计划项目(2020B01005-3)。

摘　　要：探究不同成熟度葡萄所酿葡萄酒的感官特征和差异香气物质,选取20、23、25、27.5°Brix 4个成熟度的葡萄进行小规模发酵,利用GC-MS和Flash Profile(FP)法对不同成熟度的葡萄酒进行分析。结果表明,随着成熟度的上升,酒体中酒精含量增加,总酸含量降低,醇类的含量总体呈上升的趋势,而酸类表现出先上升后下降的趋势。T27.5酒样中2-甲基丁醇、丁酸乙酯的含量最高(620.62、5.45 mg/L),酒体呈现出最浓郁的果香和脂肪香气;T25酒样中异丁酸乙酯的含量最高(2.77 mg/L),酒体呈现在出最浓郁的花香和甜味,T23和T20没有凸显的香气特征。感官评价分析得到T27.5酒样中青草香突出,T25红色浆果香表现突出,T23和T20则在酸味和色泽上有明显的感官特点。综上,在4个成熟度酒款中,T20和T23酒样的外观和口感等感官质量最佳,T25和T27.5酒样的活性香气成分最多,该研究为科学控制葡萄成熟度、生产多元化的葡萄酒提供理论依据。To study the sensory characteristics and different aroma compounds of wines made from grapes with different maturities,grapes with four maturities of 20,23,25 and 27.5°Brix were selected for small-scale fermentation,and the wines with different maturities were analyzed by GC-MS and flash profile(FP).Results showed that with increasing maturity,the alcohol content in the wine body increased,the total acid content decreased,and the alcohol content showed an overall increasing trend,while the acid content showed an initial increasing and then decreasing trend.The content of 2-methylbutanol and ethyl butyrate in T27.5 wine sample was highest(620.62 mg/L,5.45 mg/L)and the wine body showed the strongest fruit and fat aroma.The content of ethyl isobutyrate in T25 was highest(2.77 mg/L)and the wine body showed the strongest floral and sweet aroma,while T23 and T20 had no prominent aroma characteristics.Sensory evaluation analysis showed that the grass aroma was prominent in T27.5 wine sample,the red berry aroma was prominent in T25,and T23 and T20 had obvious sensory characteristics in acidity and color.In summary,among the four maturity wines,the appearance and flavor of T20 and T23 wine samples were the best,and the active aroma compounds of T25 and T27.5 wine samples were the most.This study provides a theoretical basis for the scientific control of grape maturity and the production of diversified wines.

关 键 词：成熟度 葡萄酒 FP法 气味活性值 香气物质 

分 类 号：TS262.6[轻工技术与工程—发酵工程]