不同产区‘马瑟兰’干红与桃红葡萄酒香气成分分析  

Aroma components analysis of Marselan'dry red and rose wines in different producing areas

作　　者：陈佳威[1,2] 秦燕飞 孙建平 CHEN Jiawei;QIN Yanfei;SUN Jianping(China Great Wall Wine Co.,Ltd.,Zhangjiakou 075400,China;Key Laboratory of Wine Grape Processing,Ministry ofAgriculture and Rural Affairs,Zhangjiakou 075400,China;Technology Center of Great Wall Wine Division of COFCO Liquor Co.,Ltd.,Bejing 122500,China)

机构地区：[1]中国长城葡萄酒有限公司,河北张家口075400 [2]农业农村部酿酒葡萄加工重点实验室,河北张家口075400 [3]中粮酒业长城酒事业部技术中心,北京122500

出　　处：《中国酿造》2025年第4期104-111,共8页China Brewing

基　　金：河北省重点研发计划项目(23317101D)。

摘　　要：该研究采用顶空固相微萃取(HS-SPME)结合气相色谱-质谱法(GC-MS)对沙城和昌黎产区的‘马瑟兰’干红与桃红葡萄酒中的挥发性风味成分进行测定,结合气味活性值(OAV)对葡萄酒样品的关键香气物质进行分析,并对检测结果进行主成分分析(PCA)。结果表明,两个产区的干红葡萄酒中均共检出50种挥发性风味成分及22种关键香气物质(OAV>1)。沙城、昌黎产区桃红葡萄酒中分别检出47种、49种挥发性风味成分,沙城产区桃红、干红葡萄酒中挥发性风味成分含量(0.74 g/L、1.46 g/L)均分别高于昌黎产区桃红、干红葡萄酒(0.59 g/L、1.00 g/L)。‘马瑟兰’干红与桃红葡萄酒香气轮廓差异明显,桃红葡萄酒的果香、奶酪香气突出,直链脂肪酸乙酯、脂肪酸、乙酸异戊酯贡献较大;干红葡萄酒的果香、花香、醇香突出,支链脂肪酸乙酯、β-紫罗兰酮、2-苯乙醇、高级醇贡献较大。昌黎‘马瑟兰’干红葡萄酒花香显著,苯乙醇、苯乙醛、β-紫罗兰酮贡献较大;沙城‘马瑟兰’干红葡萄酒醇香、植物香明显,2,3-丁二醇、1-己醇贡献较大。PCA可将不同产区葡萄酒样品进行区分。The volatile flavor components of Marselan'dry red and rose wines from Shacheng and Changli producing areas were analyzed by headspace solid-phase microextraction(HS-SPME)-gas chromatography-mass spectrometry(GC-MS),the key aroma substances of the wine samples were ana-lyzed with odor activity value(OAV),and principal component analysis(PCA)based on the test results was carried out,The results showed that a total of 50 volatile flavor components were identified in the dry red wines from both producing areas,47 and 49 kinds of volatile flavor components and 22 key aroma components(OAV>1)were detected in rose wine from Shacheng and Changli,respectively.The contents of volatile flavor com-ponents in rose and dry red wines from Shacheng producing area(0.74g/L and 1.46g/L)were higher than those in Changli producing area(0.59 g/L and 1.00 g/L),respectively.There were obvious differences in aroma profiles between Marselan'dry red and rose wines.The fruit aroma and cheese aroma of rose wine were prominent,and the contribution of linear fatty acid ethyl ester,fatty acid and isoamyl acetate was significant.Fruity,floral and mellow flavor of dry red wines were prominent,and the contribution of branched-chain fatty acid ethyl ester,β-ionone,2-phenylethanol and higher alcohol was significant.Changli Matheran'dry red wines had significant floral aroma,and the contribution of phenylethanol,phenylacetalde-hyde andβ-ionone was significant.Shacheng Matheran'dry red wines had obvious mellow,plant aroma,and the contribution of 2,3-butanediol,1-hexanol was significant.PCA could distinguish wine samples with different producing areas.

关 键 词：不同产区 ‘马瑟兰’ 干红葡萄酒 桃红葡萄酒 挥发性风味成分 气味活性值 

分 类 号：TS262.6[轻工技术与工程—发酵工程]