食品与发酵工业 >

2023 , Vol. 49 >Issue 16: 188 - 195

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034015

研究报告

贺兰山东麓‘霞多丽’干白葡萄酒发酵过程中香气成分与特征变化

  • 郑明朋 ,
  • 李亚军 ,
  • 张众 ,
  • 何曦 ,
  • 陈方圆 ,
  • 陈建胜 ,
  • 张军翔
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  • 1(宁夏大学 农学院,宁夏 银川,750021)
    2(宁夏大学 生命科学学院,宁夏 银川,750021)
    3(宁夏君祥葡萄酒庄有限公司,宁夏 银川,750021)
    4(宁夏大学 食品科学学院,宁夏 银川,750021)
    5(宁夏葡萄与葡萄酒研究院,宁夏 银川,750021)
第一作者:硕士(张军翔教授为通信作者,E-mail:zhangjunxiang@126.com)

收稿日期: 2022-10-18

  修回日期: 2022-11-10

  网络出版日期: 2023-09-12

基金资助

宁夏回族自治区重点研发计划项目(2021BEF02014)

收起

Changes in aroma compounds and characteristics of ‘Chardonnay’ dry white wine from the Eastern Foot of Helan Mountain during fermentation

  • ZHENG Mingpeng ,
  • LI Yajun ,
  • ZHANG Zhong ,
  • HE Xi ,
  • CHEN Fangyuan ,
  • CHEN Jiansheng ,
  • ZHANG Junxiang
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  • 1(College of Agriculture, Ningxia University, Yinchuan 750021, China)
    2(College of Life Science, Ningxia University, Yinchuan 750021, China)
    3(Ningxia Junxiang Winery Corporation, Yinchuan 750021, China)
    4(School of Food Science, Ningxia University, Yinchuan 750021, China)
    5(Ningxia Grape and Wine Research Institute, Yinchuan 750021, China)

Received date: 2022-10-18

  Revised date: 2022-11-10

  Online published: 2023-09-12

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摘要

为研究贺兰山东麓‘霞多丽’干白葡萄酒发酵过程中香气成分与特征的变化规律,利用顶空固相微萃取-气相色谱-质谱联用技术(headspace-solid phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)和感官定量描述分析法(quantitative descriptive analysis,QDA)对发酵过程中酒样的挥发性成分和嗅觉特征进行分析。结果表明,随着发酵的进行,香气成分总量、高级醇、脂肪酸以及类异戊二烯类物质含量均呈递增趋势,并在发酵结束时达到最大值;酯类物质总量在第10天达到最大值,在发酵结束时略有降低;醛酮类物质总量在第6天达到最大值,随后逐渐降低。葡萄汁的香气特征以甜香为主,随着发酵的进行,出现了梨、苹果、桃子、甜瓜、菠萝、香蕉、柑橘、柠檬、蜂蜜、坚果和洋槐花的香气特征并逐渐增强;桃子、甜瓜、蜂蜜、坚果、柑橘的香气特征评分在第8天到达最大值,梨、苹果、菠萝、香蕉、柠檬的香气特征评分在第10天到达最大值,洋槐花的香气特征评分在发酵结束时到达最大值。该研究为‘霞多丽’干白葡萄酒香气成分与特征的调控提供理论基础。

关键词： ‘霞多丽’干白葡萄酒; 香气成分; 香气特征; 发酵过程

本文引用格式

郑明朋 , 李亚军 , 张众 , 何曦 , 陈方圆 , 陈建胜 , 张军翔 . 贺兰山东麓‘霞多丽’干白葡萄酒发酵过程中香气成分与特征变化[J]. 食品与发酵工业, 2023 , 49(16) : 188 -195 . DOI: 10.13995/j.cnki.11-1802/ts.034015

Abstract

To investigate the change patterns of aroma components and characteristics of ‘Chardonnay’ dry white wine from the Eastern Foot of Helan Mountain during fermentation, the volatile compounds and olfactory profiles of wine samples were analyzed using the headspace solid-phase microextraction gas-chromatographic mass-spectrometry (HS-SPME-GC-MS) technique and quantitative descriptive analysis (QDA) method. The results showed that the total amount of aroma components, the contents of higher alcohols, fatty acids, and isoprenoids increased as the fermentation proceeded, reaching the maximum at the end of fermentation. The total amount of esters got the highest value on the 10th day and decreased slightly when the fermentation terminated. The concentrations of aldehydes and ketones increased to the peak on the 6th day and then decreased steadily. The aroma of grape juice was described as sweety, which was gradually transferred into stronger flavors of pear, apple, peach, melon, pineapple, banana, citrus, lemon, honey, nut, and acacia flower. The highest sensory scores of peach, melon, honey, nut, and citrus were registered on the 8th day, which of pear, apple, pineapple, banana, and lemon were on the 10th day, and that was at the end of fermentation for acacia flower. This study provides a theoretical basis for the regulation of aroma components and characteristics of Chardonnay dry white wine.

Key words： Chardonnay dry white wine; aroma components; aroma characteristics; fermentation process

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