Abstract: Aroma is a key indicator that reflects the style and typicality of wines. Headspace solid-phase microextraction and gas chromatography-mass spectrometry were used to determine the aroma components of five wine grape varieties in the Loess Plateau production area. The results showed there were no significant differences in alcohol content, and all physicochemical indicators met the national standards. 106 aroma components were detected in five red wines, among which 37 esters were found in Cabernet Sauvignon and Merlot. The concentration of alcohols was significantly higher in Merlot wine than that in other samples, and esters were the most abundant volatile component in Merlot, with the highest concentration. The total concentration of aldehydes and ketones in Cabernet Franc wine was significantly higher than that in other wines. The odor activity values (OAV)of 1-octanol, 2-phenylethanol, ethyl caprylate, linalol, citronellol, and geraniol with floral aromas detected in Merlot wine were higher than those of the other wines; 2-methoxy-3-isobutylpyrazine with green pepper flavor was detected 60 times above the threshold in Cabernet Franc and Marselan wines. OAVs of floral aroma in Merlot wine was 344.46, which was significantly higher than those in other wines. The OAVs of chemical aroma and green taste were the highest in Cabernet Franc wines. The total OAVs of 6 types of aroma in Beibinghong wine was 611.10, which was higher than that of Marselan wine. There were great differences in aroma components of wine in the Loess Plateau. Cabernet Sauvignon wine was mainly fruit aroma, and Merlot wine′s characteristic aroma was floral aroma. Both of them were excellent wine grape varieties. Present study provides theoretical basis for wine grape promotion and wine quality improvement in Loess Plateau production area, and provides material basis for cross breeding of regional wine grape.
刘政海,董志刚,李晓梅,等. 黄土高原地区干红葡萄酒香气组分分析[J]. 食品与发酵工业, 2020, 46(24): 204-209.
LIU Zhenghai,DONG Zhigang,LI Xiaomei,et al. Aroma components of dry red wine brewed by different grape varieties in Loess Plateau[J]. Food and Fermentation Industries, 2020, 46(24): 204-209.
熊月丰,吴文惠.葡萄酒香气物质的研究方法进展[J].酿酒, 2014, 41(5):23-28.XIONG Y F, WU W H.Current advances in the methods of wine aroma[J].Liquor Making, 2014, 41(5):23-28.
[2]
TANG K, TIAN X, MA Y, et al.Aroma characteristics of Cabernet Sauvignon wines from Loess Plateau in China by QDA, Napping and GC-O analysis[J].European Food Research and Technology, 2020, 246(4):821-832.
[3]
刘政海. ‘梅鹿辄’葡萄营养系果实酚类及香气研究[D].晋中:山西农业大学, 2018.LIU Z H.Studies on phenols and aroma of ‘Merlot’ grape clones[D].Jinzhong:Shanxi Agricultural University, 2018.
[4]
JIANG B, ZHANG Z W.Volatile compounds of young wines from Cabernet Sauvignon, Cabernet Gernischet and Chardonnay varieties grown in the Loess Plateau region of China[J].Molecules, 2010,15:9 184-9 196.
[5]
VIANA I T S, PEREIRA H V, SILVA M R, et al.Characterization and evaluation of volatile compounds of three grape varieties (Vitis labrusca) from the region of Bento Gonalves RS[J].African Journal of Agricultural Research, 2018, 13(22):1 128-1 135.
[6]
席艳茹, 唐柯, 徐岩,等.应用定量描述分析和气相色谱-闻香/质谱法研究黄土高原赤霞珠干红葡萄酒香气特征[J].食品与发酵工业, 2016,42(5):192-197.XI Y R, TANG K, XU Y et al.Aroma characterization of Cabernet sauvignon wine from Loess Plateau with quantitative description anaysis and GC-O/MS [J].Food and Fermentation Industries, 2016,42(5):192-197.
[7]
KIM H I, HUR Y Y, JUNG S M, et al.Characteristics of aroma compounds of 11 red wines from international grape cultivars grown in Korea[J].Korean Journal of Food Preservation,2018, 25(5): 491-500.
[8]
丁燕,王哲,郭亚芸,等.蓬莱产区不同白葡萄品种香气组成的差异性研究[J].酿酒科技, 2015(11):54-59.DING Y, WANG Z, GUO Y Y, et al.The difference in the composition of flavoring substances of white grape of different species planted in Penglai [J].Liquor-Making Science & Technology, 2015(11):54-59.
[9]
卢浩成, 魏巍, 贾倩倩,等.玛纳斯产区四个酿酒葡萄品种酒质特征的初步研究[J].中国酿造, 2019, 38(12):25-30.LU H C, WEI W, JIA Q Q, et al.Brewing characteristics of four grape varieties in Manas region [J].China Brewing, 2019, 38(12):25-30.
[10]
庄楷杏,李妙清,郑灿芬,等.黑提葡萄不同部位的香气分析[J].饮料工业,2018,21(5):13-16.ZHUANG K X, LI M Q, ZHENG C F, et al.Aroma analysis of different parts of black grape[J].Beverage Industry, 2018,21(5):13-16.
[11]
王华. 葡萄酒分析检验[M].北京:中国农业出版社, 2011:118-135.WANG H.Analysis and Inspection of Wine[M].Beijing:China Agricultural Press, 2011:118-135.
[12]
姜文广. 烟台产区蛇龙珠葡萄中游离态香气物质的研究[D].无锡:江南大学,2008.JIANG W G.Study on free aroma compounds of Cabernet Sauvignon in Yantai[D].Wuxi:Jiangnan University, 2008.
[13]
朱丹,尹鹏飞,候丽霞,等.11个酿酒葡萄品种在胶东半岛地区的引种表现[J].青岛农业大学学报(自然科学版), 2018, 35(4):271-277.ZHU D, YIN P F, HOU L X, et al.Introduction performance of 11 wine grape varieties in Shandong peninsula region [J].Journal of Qingdao Agricultural University (Natural Science), 2018, 35(4):271-277.
[14]
孙庆扬,赵悦,朱怡凡,等.香格里拉产区“赤霞珠”葡萄果实品质积累规律[J].北方园艺, 2019(1):42-49.SUN Q Y, ZHAO Y, ZHU Y F, et al.Quality accumulation of ‘Cabernet Sauvignon’ in Shangri-La grape and wine producing area [J].Northern Horticulture, 2019(1):42-49.
[15]
LEEUWEN C V, FRIANT P, XAVIER CHONE, et al.Influence of climate, soil, and cultivar on terroir[J].American Journal of Enology & Viticulture, 2004, 553(3):207-217.
[16]
ROCIO R R, SEGURE M P, MORALES M L, et al.Characterization of the aroma profile and key odorants of the Spanish PDO wine vinegars[J].Food Chemistry,2020,311:126 012.
[17]
左俊伟,亓相媛,赵彩云,等.宁夏贺兰山东麓产区霞多丽、贵人香干白葡萄酒香气成分分析[J].食品与发酵工业, 2016, 42(10):149-155.ZUO J W, QI X Y, ZHAO C Y, et al.Analysis on aroma composition in Chardonnay and Riesling dry white wines from eastern region of Ningxia Helan mountain[J].Food and Fermentation Industries, 2016, 42(10):149-155.
[18]
JIANG B, XI Z, LUO M, et al.Comparison on aroma compounds in Cabernet Sauvignon and Merlot wines from four wine grape-growing regions in China[J].Food Research International, 2013, 51(2):482-489.
[19]
ROBINSON A L, EBELER S E, HEYMANN H, et al.Interactions between wine volatile compounds and grape and wine matrix components influence aroma compound headspace partitioning[J].Journal of Agricultural & Food Chemistry, 2009, 57(21):10 313-10 322.
[20]
王雪薇,王舸楠,江伟,等.新疆产区不同品种葡萄酒香气成分分析[J].中国酿造, 2018, 37(11):159-165.WANG X W, WANG G N, JIANG W, et al.Analysis of aroma components of different wines from Xinjiang [J].China Brewing, 2018, 37(11):159-165.
[21]
田欣,祁新春,张泽,等.全二维气相色谱-飞行时间质谱解析黄土高原产区赤霞珠葡萄酒挥发性组分特征挥发性化合物[J].食品与发酵工业, 2019, 45(23):239-246.TIAN X, QI X C, ZHANG Z, et al.Analysis of volatile compounds of Cabernet Sauvignon wine from Loess Plateau by comprehensive two dimensional gas chromatography-time of flight mass spectrometry[J].Food and Fermentation Industries, 2019, 45(23):239-246.
[22]
李媛媛,李德美,张亚东,等.赤霞珠干红葡萄酒在不同子产区香气特征的差异[J].食品与发酵工业, 2020, 46(6):256-262;268.LI Y Y, LI D M, ZHANG Y D, et al.Comparative study of aroma characteristics of Cabernet Sauvignon dry red wine in different sub-regions[J].Food and Fermentation Industries, 2020, 46(6):256-262;268.
[23]
吕佳恒,管雪强,孙玉霞,等.葡萄和葡萄酒中甲氧基吡嗪的研究进展[J].食品工业, 2017, 38(9): 261-266.LYU J H, GUAN X Q, SUN Y X, et al.Process of methoxypyrazine in grapes and wine [J].The Food Industry, 2017, 38(9):261-266.
[24]
DUNLEVY J D,SOOLE K L, PERKINS M V, et al.Two O-methyltransferases involved in the biosynthesis of methoxypyrazines:Grape-derived aroma compounds important to wine flavour[J].Plant Molecular Biology, 2013, 81(4-5):523.
2020, Vol. 46 
