新疆四个主产区赤霞珠干红葡萄酒品质指标与其环境因子的关系  

The Relationship Between the Quality Index of Cabernet sauvignon Dry Red Wine and Environmental Factors in Four Main Producing Areas of Xinjiang

作　　者：屈顺基 左杨楠 张国基 周一帆 康治伟 王辉 李璐 朱丽霞[1,3] QU Shunji;ZUO Yangnan;ZHANG Guoji;ZHOU Yifan;KANG Zhiwei;WANG Hui;LI Lu;ZHU Lixia(College of Food Science and Engineering,Tarim University,Alar,Xinjiang 843300,China;College of Life Science and Technology,Tarim University,Alar,Xinjiang 843300,China;Production&Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang,Alar,Xinjiang 843300,China)

机构地区：[1]塔里木大学食品科学与工程学院,新疆阿拉尔843300 [2]塔里木大学生命科学与技术学院,新疆阿拉尔843300 [3]南疆特色农产品深加工兵团重点实验室,新疆阿拉尔843300

出　　处：《农产品加工》2024年第9期75-81,共7页Farm Products Processing

基　　金：天山英才——优秀工程师《新疆葡萄酒信息数据库构建及智能应用》(2022年);塔里木大学校长基金自然科学项目(TDZKSS202243);兵团指导性科技计划项目(2022ZD165);大学生创新创业训练计划项目(202210757021)。

摘　　要：为探究新疆4个葡萄酒产区(伊犁河谷(YL-KL)、阿克苏(AKS-HY)、吐哈盆地(TH-PC)、焉耆盆地(YQ-TS))环境因子对赤霞珠干红葡萄酒品质的影响,通过对4个原产地赤霞珠干红葡萄酒中12个基础理化指标(酒精度、总糖、还原糖、总酸、挥发酸、pH值、二氧化硫、总酚、原花青素、a值、b值、L值)测定,结合气相色谱-质谱(GC-MS)技术对其挥发性香气成分进行检测,以揭示4个地区赤霞珠干红品质与其环境因子之间的相互关系。结果表明,YQ-TS的酒精度和a显著(p<0.05)高于其他3个产区,AKS-HY的总酚和pH值显著(p<0.05)高于其他3个产区;对赤霞珠干红香气活性值(OAV)分析显示大马士酮、辛酸乙酯和3-甲硫基丙醇在酒体中贡献度最高(OAV>1);主成分分析(PCA)表明6个理化指标(SO2、pH值、酒精度、总酚、a值、L值)和OAV>1的3种香气化合物是区分4个产区赤霞珠干红的主要差异因子;Pearson相关性分析发现,气温与总酚呈显著(p<0.01)负相关,挥发酸与降水量呈显著(p<0.01)负相关,而与蒸发量呈显著(p<0.01)正相关,日照时数和还原糖、总糖、大马士酮含量均呈显著(p<0.01)负相关;降水量与挥发酸呈显著(p<0.01)正相关。In order to explore the influence of environmental factors on the quality of Cabernet sauvignon dry red wine in four wine producing areas of Xinjiang(Ili Valley(YL-KL),Aksu(AKS-HY),Turpan-Hami Basin(TH-PC),Yanqi Basin(YQ-TS)),12 basic physicochemical indexes(alcohol,total sugar,reducing sugar,total acid,volatile acid,pH,sulfur dioxide,total phenol,proanthocyanidins,a、b、L)were determined in 4 origin Cabernet Sauvignon dry red wines,and the volatile aroma components were detected by gas chromatography-mass spectrometry(GC-MS).It was used to reveal the relationship between Cabernet sauvignon dry red quality and environmental factors in 4 regions.The results showed that:The alcohol content and a of YQ-TS were significantly(p<0.05)higher than those of the other 3 producing areas,and the total phenol and pH of AKS-HY were significantly(p<0.05)higher than those of the other 3 producing areas.The analysis of aroma activity value(OAV)of Cabernet sauvignon dry red showed that damrone,ethyl caprylate and 3-methylthiopropyl alcohol had the highest contribution in the liquor(OAV>1).Principal component analysis(PCA)showed that 6 physicochemical indexes(SO2,pH,alcohol,total phenol,a、L)and 3 aroma compounds with OAV>1 were the main difference factors in distinguishing Cabernet sauvignon dry red from 4 regions.Pearson correlation analysis showed that there was a significant negative correlation between air temperature and total phenol(p<0.01),a significant negative correlation between volatile acid and precipitation(p<0.01),a significant positive correlation between volatile acid and evaporation(p<0.01),and a significant negative correlation between sunshine duration and reducing sugar,total sugar and damastone content(p<0.01).There was a significant positive correlation between precipitation and volatile acid(p<0.01).

关 键 词：赤霞珠 品质 环境因子 

分 类 号：TS262.6[轻工技术与工程—发酵工程]