微波-超声协同催陈技术对葡萄酒挥发性风味物质的影响  

Effect of microwave-ultrasonic synergistic aging technique on volatile flavor components of wine

作　　者：邵俊锋 邵志明 戴阳军[3] SHAO Junfeng;SHAO Zhiming;DAI Yangjun(Department of Hotel Management,Shanghai Institute of Tourism,Shanghai 201400,China;School of Tourism,Shanghai Normal University,Shanghai 201400,China;School of Biology and Food Engineering,Changshu Institute of Technology,Changshu 215500,China)

机构地区：[1]上海旅游高等专科学校酒店与烹饪学院,上海201400 [2]上海师范大学旅游学院,上海201400 [3]常熟理工学院生物与食品工程学院,江苏常熟215500

出　　处：《中国酿造》2025年第4期197-206,共10页China Brewing

基　　金：上海市教育科学研究课题(C202304202)。

摘　　要：为探索高效、合宜的葡萄酒催陈方法,该研究微波-超声协同催陈处理对葡萄酒挥发性风味物质的影响。以未经催陈处理的新酿葡萄酒样品(S1)为对照,采用气相色谱质谱仪(GC-MS)检测不同催陈处理葡萄酒样品(编号为S2~S4)的挥发性风味成分,基于相对气味活度值筛选关键风味物质(11~S4)样品中分别共检测出挥发性风味物质108种、134种、137种、141种,分别筛选出关键风味物质14种、4种、18种、14种,其中酯类、酸类、醇类是葡萄酒主要呈香物质,微波-超声协同催陈后挥发性风味物质种类均有增加。PCA结果显示,S3样品与新酿葡萄酒(S1)差异最小,基于挥发性风味物质PCA可以有效区分不同催陈处理葡萄酒样品。在超声功率260 W、微波功率100 W条件下,40℃催陈20 min,7 d后15℃催陈20 min是葡萄酒最佳微波-超声协同催陈处理。In order to explore the efficient and appropriate aging method for wine,the effect of microwave-ultrasonic synergistic aging treatment on volatile flavor compounds of wine was investigated.Using fresh wine sample(Si)without aging as a control,the volatile flavor components of wine samples(No.S2-S)with different aging treatment were detected by gas chromatography-mass spectrometry(GC-MS),and the key flavor components were screened based on the relative odor activity value(ROAV)(1<ROAV<100),and the results were analyzed by principal component analysis(PCA).The results showed that a total of 205 volatile flavor substances were detected in wines with different aging treatments,and a total of 108,134,137 and 141 volatile flavor substances were detected in the samples from S,to S4,and the key flavor substances were 14,4,18 and 14,respectively,among which esters,acids and alcohols were the main flavor substances in wines,and the types of volatile flavor substances increased after the synergistic aging of the wines with microwave-ultrasonic aging.The results of PCA showed that the difference between S;samples and fresh wine sample(St)was minimal,and PCA could effectively distinguish wine samples with different aging treatment based on volatile flavor substances.Under the con-ditions of ultrasonic power 260 W and microwave power 100 W,the optimal microwave-ultrasonic synergistic aging treatment for wine was aging at 40℃for 20min,and then at 15℃for 20min after 7d.

关 键 词：催陈 葡萄酒 相对气味活度值 微波-超声协同 挥发性风味物质 

分 类 号：TS262.6[轻工技术与工程—发酵工程]