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食品与发酵工业  2021, Vol. 47 Issue (7): 153-160    DOI: 10.13995/j.cnki.11-1802/ts.025059
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
贺兰山东麓不同子产区赤霞珠葡萄自然发酵对葡萄酒香气的影响
金刚2,3,4, 张雪1, 谷晓博1, 王辉2, 白雪菲1, 张众1, 盖昱梓1, 马雯2,3,4*
1(宁夏大学 农学院,宁夏 银川,750021)
2(宁夏大学 食品与葡萄酒学院,宁夏 银川,750021)
3(葡萄与葡萄酒教育部工程研究中心,宁夏 银川,750021)
4(宁夏葡萄与葡萄酒工程技术研究中心,宁夏 银川,750021)
Effects of spontaneous fermentation of Cabernet Sauvignon from different sub-regions of Helan Mountain east foothill on wine aroma
JIN Gang2,3,4, ZHANG Xue1, GU Xiaobo1, WANG Hui2, Bai XueFei1, ZHANG Zhong1, GE Yuzi1, MA Wen2,3,4*
1(School of Agriculture,Ningxia University,Yinchuan 750021,China)
2(School of Food and Wine,Ningxia University, Yinchuan 750021,China)
3(Engineering Research Center of Grape and Wine,Ministry of Education,Yinchuan 750021,China)
4(Ningxia Grape and Wine Engineering Technology Center,Yinchuan 750021,China)
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摘要 为探究宁夏贺兰山东麓不同子产区自然发酵对葡萄酒香气的影响,利用顶空固相微萃取-气相色谱-质谱联用技术对青铜峡、红寺堡及银川3个子产区自然和接种发酵的赤霞珠葡萄酒中挥发性成分进行了定性定量测定,并采用显著性分析、主成分分析及聚类分析的统计学方法进行了分析。结果表明,3个子产区的挥发性化合物以酯类和醇类为主。银川产区挥发性化合物的总量在3个子产区中最高,自然酒精发酵和接种酒精发酵后挥发性化合物的含量分别为339.05和453.90 mg/L,自然苹乳发酵和接种苹乳发酵后挥发性化合物的含量分别为307.01和379.08 mg/L。青铜峡产区自然酒精发酵的葡萄酒中挥发性化合物的总量(312.8 mg/L)显著高于接种发酵(296.1 mg/L),自然苹乳发酵的葡萄酒中的挥发性化合物的总量(215.78 mg/L)显著高于接种发酵(202.10 mg/L)。对3个子产区葡萄酒中挥发性成分的聚类分析发现,对葡萄酒中挥发性化合物影响程度从高到低依次为产区、发酵阶段和发酵方式。
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金刚
张雪
谷晓博
王辉
白雪菲
张众
盖昱梓
马雯
关键词:  葡萄酒  自然发酵  酒精发酵  苹果酸-乳酸发酵  挥发性化合物    
Abstract: For elucidating the effects of spontaneous fermentation on wine aroma in diversified Ningxia wine sub-regions,the volatile components of Cabernet Sauvignon wines from Qingtongxia,Hongsibao and Yinchuan sub-regions fermented by either spontaneous or inoculated microorganisms was examined qualitatively and quantitatively by HS-SPME-GC-MS.The data was analyzed by the method of significance analysis,principal component analysis and cluster analysis.The results showed that the volatile compounds in the three sub-regions were mainly esters and alcohols.The total amount of volatile compounds in Yinchuan samples was always the highest among the three sub-regions.The content of volatile compounds after spontaneous alcoholic fermentation and inoculated alcoholic fermentation reached 339.05 and 453.90 mg/L,respectively.The content after spontaneous malolactic fermentation and inoculated malolactic fermentation were 307.01 and 379.08 mg/L,respectively.In Qingtongxia samples,the total amount of volatile compounds in spontaneous alcoholic fermentation wine (312.8 mg/L) was significantly higher than that in the wine from inoculated fermentation (296.1 mg/L),while the total amount of volatile compounds in wine from spontaneous malolactic acid fermentation (215.78 mg/L) was higher than that of inoculated fermented wine (202.10 mg/L).Finally,cluster analysis results showed that the most important factor for the volatile compounds in wine was sub-region,followed by fermentation stage.Fermentation method was the least important factor.
Key words:  wine    spontaneous fermentation    alcoholic fermentation    malolactic fermentation    volatile compounds
收稿日期:  2020-07-14      修回日期:  2020-11-23           出版日期:  2021-04-15      发布日期:  2021-05-20      期的出版日期:  2021-04-15
基金资助: 国家自然科学基金青年科学基金项目(31801533);宁夏自然科学基金项目(NZ17018);国家科技重大专项项目(106001000000150012)。
作者简介:  博士,讲师(马雯副教授为通讯作者,E-mail: mawenn@163.com)
引用本文:    
金刚,张雪,谷晓博,等. 贺兰山东麓不同子产区赤霞珠葡萄自然发酵对葡萄酒香气的影响[J]. 食品与发酵工业, 2021, 47(7): 153-160.
JIN Gang,ZHANG Xue,GU Xiaobo,et al. Effects of spontaneous fermentation of Cabernet Sauvignon from different sub-regions of Helan Mountain east foothill on wine aroma[J]. Food and Fermentation Industries, 2021, 47(7): 153-160.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.025059  或          http://sf1970.cnif.cn/CN/Y2021/V47/I7/153
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