不同生态区摩尔多瓦葡萄酒的风味物质及感官特征解析  

Analysis of the flavor compounds and sensory characteristics of wine made by Vitis vinifera‘Moldova’in different ecological regions

作　　者：万宁静 尹鼎泽 王平 文云 房玉林[1] 马婷婷 孙翔宇 WAN Ningjing;YIN Dingze;WANG Ping;WEN Yun;FANG Yulin;MA Tingting;SUN Xiangyu(College of Enology,Northwest A&F University,Yangling 712100,China;School of Food Science and Technology,Shihezi University,Shihezi 832003,China;Administrative Committee of Wine Industry of the East Foothill of Ningxia Helan Mountains,Yinchuan 750104,China;Shaanxi Engineering Research Center of Characteristic Fruit Directional Design and Machining,Yangling 712100,China)

机构地区：[1]西北农林科技大学葡萄酒学院,陕西杨凌712100 [2]石河子大学食品学院,新疆石河子832003 [3]宁夏贺兰山东麓葡萄酒产业园区管委会,宁夏银川750104 [4]陕西省特色果品定向设计加工工程技术研究中心,陕西杨凌712100

出　　处：《食品与发酵工业》2025年第5期299-309,共11页Food and Fermentation Industries

基　　金：国家自然科学基金项目(32260628);陕西省重点研发计划项目(2023KXJ-171,2023-YBNY-176);国家葡萄产业体系项目(CARS-29-zp-6);商洛市科技发展计划项目(2023-Z-0019)。

摘　　要：为解析不同生态区摩尔多瓦葡萄酒的风味物质基础及感官特征,对源自陕西省3个产区(渭北旱塬、关中平原和陕南山岭)的摩尔多瓦葡萄酒的基础理化指标、色度、有机酸、酚类物质、单体酚、单体花色苷、挥发性物质及感官评价结果进行分析。研究发现,摩尔多瓦葡萄酒的酒精度低,颜色亮度较低、饱和度高,整体呈现紫红色或宝石红色。酚类物质中,总花色苷和总黄烷-3-醇是区分渭北旱塬和陕南山岭摩尔多瓦葡萄酒的重要指标。可根据单体酚物质的偏最小二乘法判别分析模型将来自3产区的样品明显区分。挥发性化合物共检测出162种,有34种香气化合物的气味活度值>1,影响陕西香气特征的重要挥发性化合物有大马士酮、乙酸乙酯、正己酸乙酯、正己醇和辛酸,可能会带来甜香、果香、草本、脂肪类的气味特征。丁酸乙酯、异丁酸乙酯、2,3-丁二酮和十二醛是渭北旱塬摩尔多瓦葡萄酒的特征香气物质;3-苯丙酸乙酯是关中平原的特征香气物质;而正庚醇和1-戊醇是陕南山岭的特征香气物质。综合感官评分结果为:渭北旱塬>陕南>关中平原。To analyze the flavor compounds and sensory characteristics of Moldova wines from different regions,we examined physical-chemical indexes,chromaticity,organic acids,polyphenol,mono-Phenol,anthocyanin,volatile compounds,and sensory evaluation of Moldova wines from three regions of Shaanxi province.The results showed that Moldova wines were reddish or ruby red in color,had a low alcohol concentration,low color brightness,and high saturation.The key indicators that set Moldova wines apart from those of Weibei Dry Plain and Southern Shaanxi were anthocyanins and flavanols.In three-region differentiation,the mono-phenol content-based PLS-DA model performed the best.Of the 162 volatile compounds detected,34 had an odor activity value greater than 1.Key volatile substances that affect the aroma characteristics of Shaanxi included(E)-1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-2-buten-1-one,ethyl acetate,ethyl hexanoate,1-hexanol,and octanoic acid,which brought a sweet,fruity,herbal,and fatty aroma.Weibei Dry Plain Moldova wine was recognized for its distinctive fragrance compounds,which included ethyl butyrate,ethyl isobutyrate,2,3-butanedione,and dodecanal.Guanzhong Plain’s core odor component was ethyl 3-phenylpropionate.And the distinctive scent compounds in Southern Shaanxi were 1-heptanol and 1-pentanol.Furthermore,the comprehensive sensory score was Weibei Dry Plain>Southern Shaanxi>Guanzhong Plain.

关 键 词：摩尔多瓦 葡萄酒 生态区 风味物质 感官特征 

分 类 号：TS262.6[轻工技术与工程—发酵工程]