食品与发酵工业 >

2021 , Vol. 47 >Issue 17: 256 - 264

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026260

分析与检测

贺兰山东麓产区不同单品种葡萄酒风味物质特征分析

  • 葛谦 ,
  • 曹彩霞 ,
  • 吴燕 ,
  • 李彩虹 ,
  • 张静 ,
  • 王晓菁 ,
  • 杨斌琨 ,
  • 闫玥
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  • 1(宁夏农产品质量标准与检测技术研究所,宁夏 银川,750002)
    2(宁夏回族自治区人民医院,宁夏 银川,750002)
博士,助理研究员(闫玥研究实习员为通讯作者,E-mail:422173283@qq.com)

收稿日期: 2020-11-26

  修回日期: 2021-04-07

  网络出版日期: 2021-09-27

基金资助

宁夏回族自治区自然基金项目(2019AAC03158;2020AAC03282);宁夏农林科学院先导资金项目(NKYJ-20-01);宁夏农林科学院农业高质量发展和生态保护科技创新示范项目(NGSB-2021-5-04)

收起

Flavor characteristics of varieties wines from eastern foot of Helan Mountain

  • GE Qian ,
  • CAO Caixia ,
  • WU Yan ,
  • LI Caihong ,
  • ZHANG Jing ,
  • WANG Xiaojing ,
  • YANG Binkun ,
  • YAN Yue
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  • 1(Ningxia Research Institute of Quality Standards and Testing Technology of Agricultural Products,Yinchuan 750002,China)
    2(People's Hospital of Ningxia Hui Autonomous Region,Yinchuan 750002,China)

Received date: 2020-11-26

  Revised date: 2021-04-07

  Online published: 2021-09-27

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摘要

通过分析中国优质产区贺兰山东麓单品种葡萄酒中风味物质特征,建立了葡萄酒香气成分与香气特征之间的数学联系。以优质产区贺兰山东麓8款2015年份不同单品种葡萄酒为研究对象,采用液相色谱技术分析不同单品种葡萄酒中12种有机酸、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,结合阈值与感官分析,分析挥发性香气物质分布规律,并对香气感官进行数据量化。结果显示,贺兰山东麓产区葡萄酒主要有机酸为乳酸、苹果酸、琥珀酸、奎宁酸和酒石酸,主要酚类物质为儿茶素、咖啡酸、槲皮素、对香豆酸、香草酸、表儿茶素,其中红葡萄酒单体酚总含量远大于白葡萄酒。8款葡萄酒共鉴定出96种香气物质,其中β-大马士酮、癸酸乙酯、辛酸乙酯、己酸乙酯、丁酸乙酯和乙酸己酯是8款葡萄酒主要的香气活性物质。通过主成分分析,将8款葡萄酒分为3类。感官评价结果发现‘贵人香'、‘黑比诺'、‘佳美'表现出较好的甜果味和花香味,通过偏最小二乘法分析,进一步确认了萜烯类、其他酯类和乙基酯类对甜果味和花香味具有一定贡献。贺兰山东麓产区单品种葡萄酒具有不同风格的风味特征,研究结果为中国单品种葡萄酒风味品质的提升提供了基础数据。

关键词： 葡萄酒; 香气; 多酚; 顶空-固相微萃取-气相质谱法; 偏最小二乘法

本文引用格式

葛谦 , 曹彩霞 , 吴燕 , 李彩虹 , 张静 , 王晓菁 , 杨斌琨 , 闫玥 . 贺兰山东麓产区不同单品种葡萄酒风味物质特征分析[J]. 食品与发酵工业, 2021 , 47(17) : 256 -264 . DOI: 10.13995/j.cnki.11-1802/ts.026260

Abstract

The various wines from the eastern foot of Helan Mountain were analyzed to establish the mathematical relationship of aroma components and characteristics. Eight wines and 12 organic acids, 18 polyphenols, aromatic substances were evaluated by olfactory analyzer/solid phase microextraction-gas-mass spectrometry and threshold analysis, so that provide theoretical basis for wine aroma quality improvement and stylization. The results showed that physio-chemical parameters of eight various wines were satisfied with the national standards. The main organic acids were lactic acid, malonic acid, succinic acid, quinic acid and tartaric acid. The main polyphenols were catechin, caffeic acid, quercetin, p-coumaric acid, vanillic acid and epicatechin. The content of monomeric phenol in red wine was much greater than white wine. A total of 96 aroma substances were identified. β-Damastone, ethyl caprate, ethyl caprylate, ethyl caproate, ethyl butyrate and hexyl acetate were the main aroma active substances. The principal component analysis showed that eight wines were divided into three categories. The sensory evaluation results showed that Noble Fragrance, Pinot Noir and Camry had better sweet fruity and floral aromas. The partial least square analysis further confirmed that phenolics, terpenes, other esters and ethyl esters had a certain contribution on sweet and floral note. The results provide basic data for the improvement of the flavor quality of various single wines in China.

Key words： wine; aroma; polyphenols; solid phase microextraction-gas phase mass spectrometry; partial least square method

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