贺兰山东麓产区赤霞珠和马瑟兰葡萄酒发酵中风味物质分析  

Analysis of Flavor Compounds in Cabernet Sauvignon and Marselan Wines from East Helan Mountain

作　　者：孙健[1,2] 姜文广 李记明[1,2] SUN Jian;JIANG Wenguang;LI Jiming(Shandong Provincial Key Laboratory of Wine Microbial Fermentation Technology,Yantai Changyu Group Co.Ltd.,Yantai,Shandong 264001;Ningxia Longyu Estate Co.Ltd.,Yinchuan,Ningxia 750001,China)

机构地区：[1]烟台张裕集团有限公司,山东省葡萄酒微生物发酵技术重点实验室,山东烟台264001 [2]宁夏张裕龙谕酒庄有限公司,宁夏银川750001

出　　处：《酿酒科技》2025年第5期46-53,共8页Liquor-Making Science & Technology

基　　金：银川市校企联合创新专项(2022XQZD011)。

摘　　要：以宁夏贺兰山东麓产区赤霞珠和马瑟兰葡萄为研究对象,跟踪分析酒精发酵和苹果酸-乳酸发酵前后的风味物质,找出主要风味物质的变化规律;采用液相色谱技术分析了12种有机酸和18种单体酚含量,采用固相微萃取偶联气相色谱串联质谱技术结合阈值分析,解析了挥发性香气物质。结果显示:酒精发酵是葡萄酒风味物质生成的主要阶段,苹乳发酵对风味物质具有辅助修饰作用;赤霞珠和马瑟兰葡萄酒发酵过程中酒石酸、苹果酸、柠檬酸含量呈下降趋势,而乳酸、琥珀酸、奎宁酸和乙酸含量呈增加趋势;单体酚含量随着酒精发酵和苹乳发酵进程呈增长趋势,其中儿茶素和表儿茶素是最主要成分;共鉴定出86种挥发性物质,其中28种香气活性值大于1;酯类和醇类是重要挥发性组分,主要在酒精发酵过程中产生,苹乳发酵后赤霞珠含量上升,而马瑟兰含量略下降;C_(13)-降异戊二烯类和酸类等在酒精发酵后和苹果酸-乳酸发酵后含量逐步增长。赤霞珠和马瑟兰葡萄酒风味物质含量存在差异,研究结果为产区品种选择和葡萄酒风格特点提升提供了基础数据。Taking the Cabernet Sauvignon and Marselan grapes from East Helan Mountain as the research objects,the changes of flavor compounds before and after alcoholic and malolactic fermentation were analyzed.The contents of 12 organic acids and 18 phenolic compounds were analyzed by high-performance liquid chromatography,and the volatile aroma compounds were analyzed by solid-phase microextraction-gas chromatography-mass spectrometry and threshold analysis.The results showed that alcoholic fermentation was the main process of producing flavor compounds,and malo-lactic fermentation had auxiliary modification effect on flavor compounds.During the fermentation of Cabernet Sauvignon and Marselan wines,the contents of tartaric acid,malic acid and citric acid decreased,while the contents of lactic acid,succinic acid,quinic acid and acetic acid increased.The contents of phenolic compounds increased with the progress of alcoholic fermentation and malolactic fermentation,and catechin and epicatechin were the main polyphenols.A total of 86 volatile compounds were identified,28 of which had odor activity values(OAV)greater than 1.Esters and alco-hols were important volatile compounds,which were mainly produced during alcoholic fermentation;the content of esters and alcohols in Cabernet Sauvignon wine increased after malolactic fermentation,while that in Marselan wine decreased slightly.The contents of C_(13)-norisoprenpids and acids increased gradually after alcoholic fermentation and malolactic fermentation.There were some differences in flavor compounds between Cabernet Sau-vignon and Marselan wines.This study has provided basic data for the selection of grape varieties and the improvement of wine style characteristics.

关 键 词：赤霞珠 马瑟兰 发酵 香气物质 多酚 有机酸 

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]