贺兰山东麓砾石土壤下不同品种葡萄品质和葡萄酒香气特征  

Quality of Different Grape Varieties and Aroma Characteristics of Wine in Gravel Soil at East Helan Mountain

作　　者：何少华 商华 都振江 闫梅玲 项文婷 兰义宾 何怀华 杨昌鹏 HE Shaohua;SHANG Hua;DU Zhenjiang;YAN Meiling;XIANG Wenting;LAN Yibin;HE Huaihua;YANG Changpeng(COFCO Great Wall Wine(Ningxia)Co.Ltd.,Yinchuan,Ningxia 750100;Research Center for Viticulture and Enology,College of Food Science and Nutritional Engineering,China Agriculture University,Beijing 100083;COFCO(Ningxia)Viticulture Co.Ltd.,Yinchuan,Ningxia 750100,China)

机构地区：[1]中粮长城葡萄酒(宁夏)有限公司,宁夏银川750100 [2]中国农业大学食品科学与营养工程学院/葡萄与葡萄酒研究中心,北京100083 [3]中粮(宁夏)葡萄种植有限公司,宁夏银川750100

出　　处：《酿酒科技》2025年第4期17-26,共10页Liquor-Making Science & Technology

基　　金：宁夏回族自治区重点研发计划“揭榜挂帅”项目(2023BEF01003);天赋酒庄高标准葡园及优质特色葡萄酒生产关键技术体系研究项目(CCNX-2021-0011)。

摘　　要：以贺兰山东麓砾石土壤下的不同酿酒葡萄品种为原料,分析葡萄和葡萄酒品质指标的特征和相关性,以及不同品种葡萄酒挥发性物质的差异性,以期为产地酿酒葡萄品种特性提供参考依据。测定赤霞珠、马瑟兰、品丽珠、马尔贝克、丹菲特、美乐、黑比诺葡萄和葡萄酒的19个特征指标和香气物质,运用主成分分析法对7个品种进行评价;采用顶空-固相微萃取结合气相色谱质谱技术研究各类型葡萄酒不同的香气特性,并研究比较了它们之间的不同特点。结果表明,“马瑟兰”与“品丽珠”葡萄以高含量可溶性固形物、果糖、葡萄糖和总糖为特点,“赤霞珠”“马尔贝克”“黑比诺”以高含量可滴定酸、酒石酸和苹果酸为显著特征,“丹菲特”果实百粒重大,“美乐”糖酸比高;在葡萄酒酿造方面,“马瑟兰”“赤霞珠”“美乐”展现出高pH值、高干浸出物、高总酚、高挥发酸、高色度及高酒精度等特征,综合分析,“马瑟兰”果实和葡萄酒品质的综合得分最高,适合在类似本试验的生态环境中种植;各葡萄酒共检出28种香气物质,其中酯类物质14种、醇类物质8种、酸类物质2种、其他类5种,各品种葡萄酒香气物质的含量差异大,其中13种香气物质对整体香气质量有显著贡献(OAV>1),以乙酸乙酯、丁酸乙酯、乙酸异戊酯和己酸乙酯等酯类香气为主;在香气表达上,“丹菲特”“马尔贝克”“黑比诺”葡萄酒的果香、香料味尤为突出;通过OPLS-DA与可视化趋势分析,确定异戊醇、乙酸乙酯等7种重要的香气物质可将7个品种葡萄酒分为3大类。The study took various grape varieties grown in the gravel soil at East Helan Mountain as the material,analyzed the characteristics and cor-relations of grape and wine quality indexes,as well as the differences in volatile substances of wines made from different grape varieties.Nineteen characteristic indexes and aroma substances of the grapes and wines of Cabernet Sauvignon,Marselan,Cabernet Franc,Malbec,Dornfelder,Merlot and Pinot Noir were determined.Principal component analysis was used to evaluate the seven grape varieties.Solid-phase headspace microextraction combined with gas chromatography-mass spectrometry was used to explore the aromatic profiles of wines from different grape varieties.A compara-tive analysis was conducted to assess the distinctive features among them.The study found that Marselan and Cabernet Franc grapes had high contents of soluble solids,fructose,glucose,and total sugar;Cabernet Sauvignon,Malbec and Pinot Noir were notable for their high contents of titratable,tar-taric and malic acids;Dornfelder fruits had a higher 100-grain weight;Merlot had a high sugar-acid ratio.The wines of Marselan,Cabernet Sauvignon and Merlot exhibited high pH,dry leachate,total phenols,volatile acids,color,and alcohol content.Marselan received the highest score for fruit and wine quality,and was suitable for cultivation in ecological environments similar to this experiment.A total of 28 aroma substances were detected in the wine samples,including 14 esters,8 alcohols,2 acids and 5 other substances.The content of aroma substances varied significantly among different grape varieties.13 aroma substances contributed significantly to the aroma quality of the wines(OAV>1),with ethyl acetate,ethyl butyrate,isoamyl acetate and ethyl caproate being the most prominent.In regards to aroma expression,the fruity and spicy aroma of Dornfelder,Malbec and Pinot Noir wines were particularly prominent.Through OPLS-DA and visual trend analysis,seven significant aroma substances,such as isoamyl alcohol and eth-yl acetate,were

关 键 词：葡萄 葡萄酒 品质 香气物质 主成分分析 正交偏最小二乘判别分析 

分 类 号：TS262.6[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]