基于HS-GC-IMS陕西渭北旱塬地区赤霞珠桃红葡萄酒挥发性风味成分分析  

Volatile flavor components of Cabernet Sauvignon rose wine from Weibei Dryland region,Shaanxi based on HS-GC-IMS

作　　者：蒋娟 倪学理[4] 陈正峻 张予林 JIANG Juan;NI Xueli;CHEN Zhengjun;ZHANG Yulin(College of Enology,Northwest A&F University,Yangling 712100,China;Shaanxi Grape and Wine Engineering TechnologyResearch Center,Northwest A&F University,Yangling 712100,China;Shaanxi Grape and Wine,Fruit Wine Quality Inspection andTesting Platform,Yangling 712100,China;Shaanxi Sanyuan Tianqi Modern Agriculture Co.,Ltd.,Xianyang 712000,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]西北农林科技大学陕西省葡萄与葡萄酒工程技术研究中心,陕西杨凌712100 [3]陕西省葡萄与葡萄酒、果酒质量检验检测平台,陕西杨凌712100 [4]陕西三原天启现代农业有限公司,陕西咸阳712000

出　　处：《中国酿造》2025年第3期264-271,共8页China Brewing

基　　金：国家葡萄产业技术体系(CAR S-29-zp-6);西北农林科技大学试验示范站(基地)科技成果推广项目(TCZX2020-36);陕西省创新能力支撑计划(2022PT-11)。

摘　　要：以陕西渭北旱塬地区不同瓶储时间(0~3年)和不同栽培方式(避雨栽培和露地栽培)的赤霞珠桃红葡萄酒为研究对象,采用顶空-气相色谱-离子迁移谱法(HS-GC-IMS)对其挥发性风味化合物进行表征。结果表明,从赤霞珠桃红葡萄酒中共检测出55种挥发性风味成分,定性出34种挥发性风味成分,以酯类、醇类、醛酮类化合物为主。不同瓶储时间和不同栽培方式对葡萄酒挥发性风味物质含量影响较大,随着瓶储时间的延长,乙酸异丁酯、乙酸异戊酯、甲酸乙酯等酯类物质含量逐渐减少,花果香特征逐渐减弱,而正己醇、二甲基硫醚、乙酸丁酯等物质含量逐渐增加,生青味、芦笋味、苦杏仁味增加;避雨栽培较露地栽培葡萄酒中异丁醛、异戊醛、乙偶姻、己酸乙酯等物质含量提高,而乙酸、乙醛、乙酸异丁酯、丁酸乙酯、正己醇等物质含量降低,增强了麦仁味、果香和脂肪奶油香味的同时降低了酸果香、生青味,并减少了由乙酸和乙醛带来的不良异味风险,一定程度上提高了香气的优雅度、浓郁度和风味稳定性。Using Cabernet Sauvignon rose wine with different bottle storage time(0-3 year)and different cultivation methods(rain-shelter-cultivation and open-field-cultivation)from Weibei Dryland region,Shaanxi as research objects,the volatile flavor compounds were characterized by headspace-gas chromatography-ion mobility spectrometry(HS-GC-IMS).The results showed that a total of 55 volatile flavor compounds were detected in the Cabernet Sauvignon rose wine,with 34 compounds identified,mainly esters,alcohols,and aldehydes-ketones.The contents of volatile flavor substances in wine were significantly affected by different bottle storage time and cultivation methods.As the bottle storage time increased,the contents of ester such as isobutyl acetate,isoamyl acetate and ethyl formate gradually decreased,leading to a weakening of floral and fruity aromas.While the contents of hexanol,dimethyl sulfide,butyl acetate and etc.gradually increased,enhancing grassy,asparagus flavour and bitter almond flavour.In comparison to open-field cultivation,rain-shelter cultivation increased the contents of isobutyraldehyde,isovaleraldehyde,diacetyl and ethyl hexanoate in wine,while reduced the contents of acetic acid,acetaldehyde,isobutyl acetate,ethyl butyrate and hexanol,which enhanced the cereal,fruity aromas,and creamy fatty aromas,reduced the sour fruity and grassy flavour and the risk of off-flavors associated with acetic acid and acetaldehyde,and improved the elegance,intensity and flavor stability of the aroma to some extent.

关 键 词：赤霞珠桃红葡萄酒 瓶储时间 栽培方式 顶空-气相色谱-离子迁移谱法 挥发性风味成分 

分 类 号：TS262.6[轻工技术与工程—发酵工程]