贺兰山东麓产区地块间‘赤霞珠’和‘马瑟兰’葡萄酒香气差异分析  

Analysis of aroma difference between'Cabernet Sauvignon'and'Marselan'wines among parcels in the Eastern Foothills of Helan Mountain

作　　者：胡瑞祺 杨薇熹 凌梦琪 石英[1,2] 段长青 兰义宾[1,2] HU Ruiqi;YANG Weixi;LING Mengqi;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)

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

出　　处：《中国酿造》2024年第6期49-58,共10页China Brewing

基　　金：国家自然科学基金项目(U20A2042);宁夏回族自治区重点研发计划项目(2021BEF02014)。

摘　　要：为探究宁夏贺兰山东麓产区不同风土条件对葡萄酒香气的影响,该研究以宁夏贺兰山东麓产区五个地块银川(XX1和XX2)、永宁(YN1)、青铜峡(QTX1和QTX2)的‘赤霞珠’和‘马瑟兰’干红葡萄酒为材料,利用定量描述性分析和气质联用技术(GC-MS)分别分析其香气感官轮廓和挥发性组分的差异,并分析挥发性组分和风土条件的相关性。结果表明,五个地块的‘赤霞珠’和‘马瑟兰’干红葡萄酒中挥发性组分轮廓差异主要由呋喃类、内酯类和挥发性酚类物质造成,这三类物质在QTX1和QTX2葡萄酒中含量丰富,这与QTX产区两个地块较高的温度和较强的光照有关。此外,QTX1的‘马瑟兰’中甲氧基吡嗪类物质含量最高,导致葡萄酒中青椒味/生青味的强度最高。感官分析结果表明,YN1的‘赤霞珠’和‘马瑟兰’均在黑色浆果香上表现突出,QTX2的‘赤霞珠’和‘马瑟兰’均在红色浆果香上表现突出,而XX1的‘赤霞珠’和‘马瑟兰’葡萄酒的红色浆果、新鲜水果和花香强度显著低于其他地块,而香料味突出,说明相同地块能在一定程度上赋予‘赤霞珠’和‘马瑟兰’葡萄酒相似的香气特征。In order to explore the impact of different terroir on the aroma of wine in the Eastern Foothills of Helan Mountains,Ningxia,using the'Cabernet Sauvignon'and'Marselan'dry red wine from five parcels(Yinchuan(XX1 and XX2),Yongning(YN1),Qingtongxia(QTX1 and QTX2))as materials,the differences in aroma sensory profiles and volatile compounds were analyzed by quantitative descriptive analysis and GC-MS,respectively.In addition,the correlation between volatile compounds and terrior conditions was analyzed.The results showed that the differences in volatile compounds profiles of'Cabernet Sauvignon'and'Marselan'dry red wines among five parcels were mainly caused by furans,lactones,and volatile phenols,that were abundant in QTX1 and QTX2 wines,which was related to the higher temperature and stronger sunlight in the two parcels of the QTX appellation.In addition,'Marselan'wine from QTX1 had the highest concentration of methoxypyrazine,resulting in the highest intensity of green pepper or green notes in wine.The results of sensory analysis indicated that both'Cabernet Sauvignon'and'Marselan'wines from YN1 were prominent in black berry aroma,and both'Cabernet Sauvignon'and'Marselan'wines from QTX2 were prominent in red berry aroma,whereas the wines of'Cabernet Sauvignon'and'Marselan'from XX1 were significantly lower in the intensity of red berry,fresh fruit,and floral aromas compared to other parcels,but prominent in the spice,which suggested that the same parcel were able to give the wines of'Cabernet Sauvignon'and'Marselan'with common aroma characteristics to some extent.

关 键 词：葡萄酒 风土 挥发性风味化合物 感官分析 贺兰山东麓 

分 类 号：TS262.6[轻工技术与工程—发酵工程]