食品与发酵工业 >

2022 , Vol. 48 >Issue 20: 64 - 69

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028786

研究报告

霞多丽葡萄营养系果实中酚类和香气物质研究

  • 刘政海 ,
  • 董志刚 ,
  • 李晓梅 ,
  • 谭敏 ,
  • 杨镕兆 ,
  • 贺晋瑜 ,
  • 赵旗峰
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  • (山西农业大学果树研究所,山西省葡萄与葡萄酒工程技术研究中心,山西 太原, 030031)
硕士,研究实习员(董志刚副研究员和赵旗峰研究员为共同通信作者,E-mail:gssdzg@gmail.com;gssqfzhao@163.com)

收稿日期: 2021-07-29

  修回日期: 2021-10-20

  网络出版日期: 2022-11-18

基金资助

财政部和农业农村部国家现代农业产业技术体系(CARS-29-yz-5);山西省留学人员科技活动择优资助项目(zyzz2019001);山西农业大学生物育种工程项目(YZGC030)

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Studies on phenols and aroma of the clonal Chardonnay grape

  • 刘政海 ,
  • 董志刚 ,
  • 李晓梅 ,
  • 谭敏 ,
  • 杨镕兆 ,
  • 贺晋瑜 ,
  • 赵旗峰
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  • (Pomology Institute,Shanxi Agricultural University, Shanxi Grape and Wine Engineering Technology Research Center, Taiyuan 030031, China)

Received date: 2021-07-29

  Revised date: 2021-10-20

  Online published: 2022-11-18

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摘要

酿酒葡萄果实品质是酿造葡萄酒风格与典型性的关键因素,以霞多丽4个营养系为试验材料,对4个营养系的果实不同时期不同部位酚类含量和成熟期香气物质进行分析比较。结果表明,在果实完全成熟时,霞多丽277可溶性固形物、皮肉比显著高于其他3个营养系;霞多丽76固酸比、果形指数显著高于其他3个营养系。在盛花后40 d至果实成熟期,霞多丽96果皮中黄烷醇含量、总类黄酮含量均显著高于其他3个营养系;在果实成熟期,霞多丽96果皮和果肉中单宁含量显著高于其他3个营养系,霞多丽277的果肉中总类黄酮含量、黄烷醇含量显著高于其他3个营养系。霞多丽葡萄4个营养系在果实成熟期共检测出96种挥发性香气物质,霞多丽76果实中酯类香气种类最为丰富;霞多丽76果实中花香、水果香的香气活力值显著高于其他3个营养系。在黄土高原栽培条件下,霞多丽96和霞多丽277可作为高酚类霞多丽营养系,霞多丽76可作为高香气霞多丽营养系。

关键词： 霞多丽葡萄; 营养系; 酚类; 香气

本文引用格式

刘政海 , 董志刚 , 李晓梅 , 谭敏 , 杨镕兆 , 贺晋瑜 , 赵旗峰 . 霞多丽葡萄营养系果实中酚类和香气物质研究[J]. 食品与发酵工业, 2022 , 48(20) : 64 -69 . DOI: 10.13995/j.cnki.11-1802/ts.028786

Abstract

The quality of wine grapes is a key factor in determining the wine style and typicality. Four clonal grapes of Chardonnay were used to analyze and compare the phenolic content in different parts of the fruits and the aroma quality during maturity. Results showed that when the fruit was fully mature, Chardonnay 277 had a significantly higher ratio of soluble solids and skin flesh ratio than the other three clonal ones. The solid acid ratio and fruit shape index of Chardonnay 76 were significantly higher than those of the other three clonal grapes. From 40 days after flowering to fruit maturity, the contents of flavanols and total flavonoids in Chardonnay 96 skin were significantly higher than those of the other three. At the fruit mature stage, the tannin content in the skin and flesh of Chardonnay 96 was significantly higher than that of the other three clones. And the contents of total flavonoids and flavanols in the flesh of Chardonnay 277 were significantly higher than those of the other three clonal grapes. A total of 96 volatile aroma substances were detected in the 4 clonal Chardonnay grapes during the fruit mature stage. The OAVs of floral and fruity aromas in Chardonnay 76 fruits were significantly higher than those of the others. Under the conditions of cultivation in the Loess Plateau, Chardonnay 96 and Chardonnay 277 can be used as high phenolic clonal Chardonnay, and Chardonnay 76 can be used as high aroma clonal Chardonnay.

Key words： Chardonnay grapes; clone; phenols; aroma

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