以宁夏贺兰山东麓5个不同子产区石嘴山市、银川市贺兰县、西夏区、永宁县和吴忠市红寺堡区的17款赤霞珠干红葡萄酒为研究对象,采用顶空固相微萃取与气相色谱-质谱联用法(headpace solid-phase microextraction and gas chromatography-mass spectrometry,HS-SPME-GC-MS),分析酒样的香气物质以及气味活性值(odor activity value,OAV),确定具有感官贡献的香气物质,结合主成分分析研究5个子产区之间的相关性。结果表明,酒样香气物质在组成上具有一致性,主要是醇类和酯类物质。此外,大马士酮香气贡献最为突出,使得宁夏贺兰山东麓赤霞珠干红葡萄酒香气主要具有花香和果香特征。主成分分析结果表明,利用植物香指数和脂香指数可区分不同子产区的香气特征,辛酸甲酯、乙酸苯乙酯、月桂酸乙酯;2,4-二叔丁基苯酚;苯乙醇;大马士酮和癸酸乙酯;乙酸异戊酯分别对石嘴山市、银川市贺兰县、西夏区、永宁县和吴忠市红寺堡区葡萄酒香气有重要贡献。聚类结果表明,石嘴山市和银川市西夏区葡萄酒香气更为接近。
Seventeen different Cabernet Sauvignon dry red wines from 5 sub-regions of Helan Mountain eastern piedmont, including Shizuishan city, Yinchuan Helan county, Xixia district, Yongning county and Hongsipu district of Wuzhong city, were identified as the research object of this study. Then, the aroma compounds and the odor activity value (OAV) of each substance were analyzed using the headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS) method to identify the compounds with sensory contributions and to study the relevance among the 5 sub-regions through conducting principal component analysis. The results showed that the aroma components of the wine samples were the same in composition, mainly alcohols and esters. In addition, damasone had the highest OAV value and the most prominent aroma contribution, which made the aroma of Cabernet Sauvignon red wines mainly characterized by floral and fruity in Helan Mountain eastern piedmont. Additionally, principal component analysis showed that the plant fragrance index and the fat fragrance index could be used to distinguish the aroma characteristics of wine. Methyl octanoate, phenylethyl acetate, ethyl laurate; 2,4-di-tert-butylphenol; phenylethyl alcohol; damasthene and ethyl decanoate; isoamyl acetate made great sensory contribution to wines from the Shizuishan city, Yinchuan Helan county, Xixia district, Yongning county and Hongsipu district of Wuzhong city, respectively. Cluster analysis showed that the aroma of wines from Shizuishan city and Xixia district were closer.
[1] DARRIET P,PONS A.Wine[M].Springer Handbook of Odor,2017:25-26.
[2] AZZI-ACHKOUTY S,ESTEPHAN N,OUAINI N,et al.Headspace solid-phase microextraction for wine volatile analysis[J].Critical Reviews in Food Science & Nutrition,2017,57(10):2 009-2 020.
[3] 王亚钦, 刘沛通, 吴广枫, 等.可同化氮对葡萄酒发酵香气物质积累及代谢调控的影响[J]. 中国食品学报, 2017, 17(12): 164-171.
[4] SUN Weixuan,HU Kai,ZHANG Junxiang,et al.Aroma modulation of cabernet gernischt dry red wine by optimal enzyme treatment strategy in winemaking[J].Food Chemistry,2018:1 248-1 256.
[5] 李德美.2016年中国葡萄酒产区报告[J].中国食品工业,2017,(1):50-58.
[6] LIU Ning,QIN Yi,SONG Yuxang,et al.Aroma composition and sensory quality of Cabernet Sauvignon wines fermented by Indigenous Saccharomyces cerevisiae strains in the eastern base of the Helan Mountain, China[J].International Journal of Food Properties,2016,19(11):2 417-2 431.
[7] 谢春梅,焦红茹,曹芳玲.宁夏青铜峡小产区不同品种干红葡萄酒的香气成分分析[J].中国酿造,2018,37(1):170-176.
[8] 胡博然.宁夏“贺兰山东麓”葡萄酒香味物质变化规律研究[D].杨凌:西北农林科技大学,2004.
[9] 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.
[10] JACKSON R S.S.6-Chemical constituents of grapes and wine[J].Wine Science,2014:347-426.
[11] GONZÁLEZ-BARREIRO C, RIAL-OTERO R, CANCHO-GRANDE B, et al. Wine aroma compounds in grapes: A critical review[J]. Critical reviews in food science and nutrition, 2015, 55(2): 202-218.
[12] CLARKE R J,BAKKER J.葡萄酒风味化学[M].徐岩,译.北京:中国轻工业出版社,2013.
[13] 李华.葡萄酒品尝学[M].北京:科学出版社,2006.
[14] CELIK Z D,CABAROGLU T,KRIEGAR W S.Impact of malolactic fermentation on the volatile composition of Turkish Kalecik karas red wines[J].Journal of the Institute of Brewing,2019,125(1):92-99.
[15] 柴菊华,崔彦志,张东升,等.昌黎产区赤霞珠桃红和干红葡萄酒香气成分分析[J].河北科技师范学院学报,2017,31(2):37-42.
[16] YUE Taixin,CHI Ming,SONG Changzheng,et al.Aroma characterization of Cabernet Sauvignon wine from the Plateau of Yunnan (China) with different altitudes using SPME-GC/MS[J].International Journal of Food Properties,2015,18(7):1 584-1 596.
[17] 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.
[18] 祝霞,王媛,刘琦,等.混菌发酵对贵人香低醇甜白葡萄酒的香气影响[J].食品与发酵工业,2019,45(4):95-102.
[19] 赵玉娟.葡萄酒香气物质及其影响因素研究[J].酿酒科技,2015(4):58-60;64.
[20] JIANG Bao,XI Zhumei,LUO Meijuan,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.
[21] EBELER S E.Analytical chemistry:Unlocking the secrets of wine flavor[J].Food Reviews International,2001,17(1):45-64.
[22] UGLIANO M,HENSCHKE P A.Yeasts and Wine Flavour[M].New York:Springer,2009:313-392.
[23] DíAZMARTO M C,SCHNEIFER R,BAUMES R.Formation pathways of ethyl esters of branched short chain fatty acids during wine aging[J].Agricultural and Food Chemistry,2005,53(9):3 503-3 509.
[24] ANTHONY L,PAUL K,PETER S,et al.Origins of grape and wine aroma[J].Enology and Viticulture,2014,65(1):124-129.
[25] 张顺花.美乐干红葡萄酒酿造过程中香气组成动态变化分析[D].兰州:甘肃农业大学,2010.
[26] FALMINI R,TRALDI P.Grape aroma compounds: Terpenes, C13-norisoprenoids, benzene compounds, and 3-alkyl-2-methoxypyrazines[J].Mass Spectrometry in Grape and Wine Chemistry,2010,398(7-8):97-116.
[27] 後藤奈美,赵欣.葡萄酒中的降异戊二烯系列香气成分[J].中国酿造,2015,34(8):168-169.
[28] HARRIAON R.Practical interventions that influence the sensory attributes of red wines related to the phenolic composition of grapes[J].International Journal of Food Science and Technology,2018,53(1):3-18.
[29] 左俊伟.贺兰山东麓及其他产区干红葡萄酒风格特征研究[D].银川:宁夏大学,2017.
