‘白玫瑰’和‘红玫瑰’葡萄果实发育过程中香气物质变化规律及葡萄酒香气特征研究  

Evolution of aromatic compounds during berry development of‘Muscat Blanc’and‘Muscat Rouge’and aroma characteristics of wine

作　　者：郑茗源 索雨洁 张佳静 段冰冰 刘伟强 李超 刘旭[1,2] ZHENG Mingyuan;SUO Yujie;ZHANG Jiajing;DUAN Bingbing;LIU Weiqiang;LI Chao;LIU Xu(College of Enology,Northwest A&F University,Yangling,Shaanxi 712100,China;Shaanxi Key Laboratory of Viticulture and Enology,Yangling,Shaanxi 712100,China;Shaanxi Chateau Changyu Rena,Xianyang,Shaanxi 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]陕西省葡萄与葡萄酒重点实验室,陕西杨凌712100 [3]陕西张裕瑞那城堡酒庄有限公司,陕西咸阳712000

出　　处：《西北农林科技大学学报(自然科学版)》2025年第5期132-145,156,共15页Journal of Northwest A&F University(Natural Science Edition)

基　　金：陕西省重点研发计划项目(2023-ZDLNY-21,2022NY-118);西北农林科技大学试验示范站(基地)科技创新与成果转化项目(TG-2021035);陕西省农业协同创新与推广联盟重大科技项目(LMZD202105)。

摘　　要：【目的】分析‘白玫瑰’和‘红玫瑰’葡萄果实及其所酿葡萄酒中的典型挥发性香气物质,以明确‘白玫瑰’和‘红玫瑰’果实发育过程中香气的变化规律,为探明玫瑰香型酿酒葡萄果实的香气特征及酿造富有品种特征香气的葡萄酒提供依据。【方法】以酿酒葡萄品种‘白玫瑰’和‘红玫瑰’为试材,测定成熟期果实基本理化指标,采用顶空固相微萃取-气质联用技术(HS-SPME-GC-MS)检测果实发育过程中香气物质的组成和含量,并分析‘白玫瑰’酿造的干白葡萄酒和‘红玫瑰’酿造的桃红葡萄酒的基本理化指标和香气物质特征。【结果】‘白玫瑰’与‘红玫瑰’葡萄成熟期果实还原糖、可滴定酸、可溶性固形物含量及pH均存在显著差异,‘白玫瑰’上述指标值分别为195.17 g/L、5.97 g/L、20.03%和3.24,‘红玫瑰’分别为208.33 g/L、3.64 g/L、21.13%和3.57。从不同发育期的‘白玫瑰’和‘红玫瑰’果实中分别检测出20和21种挥发性香气物质,主要包括C 6化合物、萜烯类和乙酸酯等。从绿果期至成熟期,‘白玫瑰’和‘红玫瑰’果实中C 6化合物含量分别下降了91.14%和73.57%,‘白玫瑰’中萜烯类含量增加了2.85倍,‘红玫瑰’中乙酸酯含量增加了83.22%。统计气味活性值(OAV)>1的挥发性香气物质发现,里哪醇和辛酸乙酯为‘白玫瑰’的主要香气成分物质,‘红玫瑰’主要香气成分物质为辛酸乙酯和己酸乙酯。干白葡萄酒酒度为11.12%(体积分数),总酸、总糖、干浸出物质量浓度分别为5.06,2.70和20.60 g/L,pH为3.23;桃红葡萄酒酒度为12.97%(体积分数),总酸、总糖、干浸出物质量浓度分别为4.69,2.87和18.50 g/L,pH为3.19;二者仅总糖质量浓度无显著差异,其余指标均存在显著差异。干白和桃红葡萄酒中均检测出33种挥发性香气物质,OAV>1的挥发性香气物质中里哪醇、香叶醇和癸酸乙酯等为干白葡萄酒的�【Objective】This research analyzed the typical volatile aroma components in grape and wines of‘Muscat Blanc’and‘Muscat Rouge’,in order to clarify the changes in aroma during the berry development of‘Muscat Blanc’and‘Muscat Rouge’,thus providing reference for exploring the aroma characte-ristics of muscat flavor wine grapes berries and the production of wine with varietal aroma characteristics.【Method】With wine grape varieties‘Muscat Blanc’and‘Muscat Rouge’as samples,the basic physicochemical indicators of grapes in maturation stage were determined.The composition and content of aroma substances of grapes in development stage were detected,and the basic physicochemical indicators and aroma substance characteristics of dry white wine made from‘Muscat Blanc’and rose wine made from‘Muscat Rouge’were analyzed.【Result】There were significant differences in the content of reducing sugars,titratable acids,total soluble solids,and pH between the ripe grape fruits of‘Muscat Blanc’and‘Muscat Rouge’.The content of reducing sugars,titratable acids,total soluble solids,and pH of‘Muscat Blanc’were 195.17 g/L,5.97 g/L,20.03%,and 3.24,respectively,while those of‘Muscat Rouge’were 208.33 g/L,3.64 g/L,21.13%,and 3.57,respectively.20 kinds of volatile aroma compounds were detected in‘Muscat Blanc’and 21 in‘Muscat Rouge’berries in different development period stages,including C 6 compounds,terpenes,medium chain fatty acid ethyl ester and so on.From green berry stage to maturation stage,the content of C 6 compounds in‘Muscat Blanc’and‘Muscat Rouge’decreased by 91.14%and 73.57%,respectively.The terpenes content in‘Muscat Blanc’increased by 2.85 times,while acetates content in‘Muscat Rouge’increased by 83.22%.By determining the volatile aroma compounds with an odor activity value(OAV)greater than 1,it turned out that linalol and ethyl caprylate were the main aroma components of‘Muscat Blanc’,and Ethyl caprylate and ethyl caproate were the main aroma co

关 键 词：玫瑰香型葡萄 挥发性香气物质 葡萄酒 感官分析 

分 类 号：S663.101[农业科学—果树学] TS262.61[农业科学—园艺学]