自然发酵对“赤霞珠”葡萄酒香气物质及理化性质的影响  

Effects of Natural Fermentation of Cabernet Sauvignon Wine on Aroma Component and Physicochemical Properties

作　　者：王征 杨慧 张众[2] 孙文静 朱袁正鸿[1] 张军翔 Wang Zheng;Yang Hui;Zhang Zhong;Sun Wenjing;Zhu Yuanzhenghong;Zhang Junxiang(College of Enology and Horticulture,Ningxia University,Yinchuan 750021;School of Life Sciences,Ningxia University,Yinchuan 750021;Research Center of Medical Science and Technology,Ningxia Medical University,Yinchuan 750004;Ningxia Grape and Wine Engineering Technology Center,Ningxia University,Yinchuan 750021)

机构地区：[1]宁夏大学葡萄酒与园艺学院,银川750021 [2]宁夏大学生命科学学院,银川750021 [3]宁夏医科大学医学科学技术研究中心,银川750004 [4]宁夏大学葡萄与葡萄酒教育部工程研究中心,银川750021

出　　处：《中国食品学报》2024年第12期372-386,共15页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(U21A20269)。

摘　　要：为明确自然发酵对贺兰山东麓"赤霞珠"葡萄酒品质特征形成的影响,取2个酒庄的“赤霞珠”为试材,以接种商业酿酒酵母发酵为对照组,研究自然发酵对"赤霞珠"葡萄酒不同时期理化指标的影响,采用顶空固相微萃取-气相色谱-质谱联用(HS-SPME/GC-MS)方法分析香气物质的差异性,并对发酵结束后葡萄酒的感官特性进行分析。结果表明,自然发酵对最终葡萄酒的总酸(5.67,6.67 g/L)、pH值(3.52,3.37)、甘油(12.53,12.79 g/L)、总酚(1871.01,1614.33 mg/L)、花色苷(363.31,440.57 mg/L)含量有显著影响(P<0.05),且随发酵的进行,总酸和多酚类物质逐渐增加,甘油和花色苷含量先升高后降低,pH值先降低后升高。香气物质方面,自然发酵的“赤霞珠”葡萄酒中的正丙醇(631944.22,480893.41μg/L)、3-甲基-1-戊醇(204.61,147.07μg/L)、正己酸(2297.09,3054.19μg/L)、反式-3-己烯醇(24.21,31.43μg/L)、4-萜烯醇(4.65,6.39μg/L)的含量显著(P<0.05)高于接种发酵,其中香气总量(1495527.85,1410009.04μg/L)以及酯类(70686.36,135191.45μg/L)、高级醇(1373156.7,1219543.05μg/L)、脂肪酸(50933.23,53754.49μg/L)随发酵均呈递增趋势,醛酮类(566.51,1331.15μg/L)含量先升高后降低,类异戊二烯和其它类物质的含量相对稳定。感官特性方面,自然发酵的葡萄酒整体评分(77,76.06)高于接种发酵。结合OAV分析和PCA可知自然发酵与29种典型性香气物质中的酯类物质正相关。Pearson相关性分析表明,自然发酵与总糖、总酸、总酚、酯类、高级醇、类异戊二烯类物质之间呈正相关,其中与总酸呈显著正相关(P<0.05),与pH值、挥发酸、甘油、花色苷、脂肪酸类物质之间呈负相关。总之,自然发酵对贺兰山东麓“赤霞珠”葡萄酒不同时期的理化指标、香气物质有显著影响。与接种发酵相比,自然发酵的葡萄酒风味品质较好。This study aimed to investigate the influence of natural fermentation on the quality characteristics of Cabernet Sauvignon wines produced at the Helan Mountain east foothill during different periods.Two different wineries were selected,and commercial brewing yeast was used as a control group to compare the effects of natural fermentation on the physical and chemical parameters.The analysis of aroma compounds was performed using headspace solid phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME/GC-MS).Sensory evaluations were conducted to assess the wine's sensory characteristics after fermentation.The results demonstrated that natural fermentation significantly affected the physical and chemical composition of the final Cabernet Sauvignon wines.Parameters such as total acid(5.67,6.67 g/L),pH(3.52,3.37),glycerol(12.53,12.79 g/L),total phenol(1871.01,1614.33 mg/L),and anthocyanin content exhibited(363.31,440.57 mg/L)significant variations(P<0.05).Throughout the fermentation process,total acids and polyphenols gradually increased,while glycerol and anthocyanin content initially increased and then decreased.pH values showed an initial decrease followed by an increase.Aroma analysis revealed that several aroma compounds,including n-propanol(631944.22,480893.41μg/L),3-methyl-1-pentyl alcohol(204.61,147.07μg/L),n-caproic acid(2297.09,3054.19μg/L),trans-3-hexenol(24.21,31.43μg/L),and 4-terpenol(4.65,6.39μg/L),were significantly higher in naturally fermented Cabernet Sauvignon wines compared to the control group(P<0.05).Total aroma(1495527.85,1410009.04μg/L),esters(70686.36,135191.45μg/L),higher alcohols(1373156.7,1219543.05μg/L),fatty acids(50933.23,53754.49μg/L)showed an increasing trend with fermentation.The content of aldehydes and ketones(566.51,1331.15μg/L)first increased and then decreased,whereas the content of isoprene and other substances remained relatively stable.Sensory evaluation indicated that the overall rating of naturally fermented wines was slightly higher than th

关 键 词：自然发酵 “赤霞珠”葡萄酒 理化指标 香气物质 感官特性 

分 类 号：TS262.6[轻工技术与工程—发酵工程]