食品与发酵工业 >

2023 , Vol. 49 >Issue 24: 118 - 124

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034582

研究报告

贺兰山东麓赤霞珠干红葡萄酒发酵过程中香气成分与感官特征的变化

  • 李亚军 ,
  • 郑明朋 ,
  • 张众 ,
  • 陈方圆 ,
  • 陈建胜 ,
  • 张军翔
展开
  • 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 食品与葡萄酒学院,宁夏 银川,750021)
    5(葡萄与葡萄酒教育部工程研究中心,宁夏 银川,750021)
第一作者:硕士研究生(张军翔教授为通信作者,E-mail:zhangjunxiang@126.com)

收稿日期: 2022-12-09

  修回日期: 2023-03-01

  网络出版日期: 2024-01-17

基金资助

宁夏回族自治区重点研发计划项目(2021BEF02014)

收起

Changes of aroma components and sensory characteristics of Cabernet Sauvignon dry red wine in Eastern Foothill of Helan Mountain during fermentation

  • LI Yajun ,
  • ZHENG Mingpeng ,
  • ZHANG Zhong ,
  • CHEN Fangyuan ,
  • CHEN Jiansheng ,
  • ZHANG Junxiang
Expand
  • 1(School of Agriculture, Ningxia University, Yinchuan 750021, China)
    2(School of Life Sciences, Ningxia University, Yinchuan 750021, China)
    3(Ningxia Junxiang Winery Corporation, Yinchuan 750021, China)
    4(School of Food and Wine, Ningxia University, Yinchuan 750021, China)
    5(Engineering Research Center of Grape and Wine Ministry of Education, Yinchuan 750021, China)

Received date: 2022-12-09

  Revised date: 2023-03-01

  Online published: 2024-01-17

Fold

摘要

香气成分与葡萄酒的品质密切相关,且发酵过程中产生的香气在葡萄酒的香气中占据重要地位。该研究利用顶空固相微萃取-气相色谱-质谱联用(head space-solid phase micro-extraction hyphenated with gas chromatography-mass spectrometry, HS-SPME-GC-MS)技术和感官定量描述分析方法(quantitative descriptive analysis, QDA)对发酵过程中的酒样进行香气成分和感官特征分析,旨在研究宁夏贺兰山东麓产区赤霞珠干红葡萄酒发酵过程中香气成分与感官特征的变化规律。结果表明,随着发酵的进行,酯、高级醇、脂肪酸、类异戊二烯成分的总含量呈递增趋势,酯类成分的总含量在第8天达到最大值(26 655.39 μg/L),高级醇和脂肪酸的总含量在第9天达到最大值,分别是9 595.42 mg/L和115.39 μg/L,类异戊二烯总含量在第10天达到最大值(162.49 μg/L);葡萄汁的香气特征以青草和果梗为主,随后逐渐出现了黑色水果、柑橘水果、热带水果、清新花香、辛香料、坚果、果脯味、果酱味的感官特征并逐渐增强;热带水果的感官特征在第7天时达到最大值,红色水果、黑色水果、柑橘水果、草本植物、清新花香、辛香料和坚果等感官特征均在发酵第9天到达最大值。因此,在贺兰山东麓产区赤霞珠干红葡萄酒发酵的第7~10天,是工艺调控的关键时间节点,有利于产品由果香向更加复杂香气风格的转变。

关键词： 发酵; 香气成分; 感官特征; 赤霞珠

本文引用格式

李亚军 , 郑明朋 , 张众 , 陈方圆 , 陈建胜 , 张军翔 . 贺兰山东麓赤霞珠干红葡萄酒发酵过程中香气成分与感官特征的变化[J]. 食品与发酵工业, 2023 , 49(24) : 118 -124 . DOI: 10.13995/j.cnki.11-1802/ts.034582

Abstract

Aroma composition is closely associated with wine quality, and the aroma produced during fermentation plays an important role in wine aromas. The aroma components and sensory characteristics of fermented wine samples were analyzed using the head space-solid phase micro-extraction hyphenated with gas chromatography-mass spectrometry (HS-SPME-GC-MS) technique and the quantitative descriptive analysis (QDA) method. The objective of the present work was to better understand the dynamic changes of aroma components and sensory characteristics of Cabernet Sauvignon dry red wine in the Eastern Foothills of Helan Mountain in Ningxia. The results showed that the total concentrations of esters, higher alcohols, fatty acids, and isoprenoid increased as the fermentation proceeded. Esters content reached the maximum value of 26 655.39 μg/L on the 8th day. Higher alcohols and fatty acids reached the peak of 9 595.42 mg/L and 115.39 μg/L on the 9th day. Isoprenoid content was at the highest level of 162.49 μg/L on the 10th day. The aroma of grape juice was mainly described as grass and stems. The flavors of black fruit, citrus fruit, tropical fruit, flower, spices, nuts, preserved fruits and jams gradually appeared and increased during fermentation. The 7th day had the strongest tropical fruit flavor and the 9th day was registered with the richest smells of red fruits, black fruits, citrus fruits, herbs, fresh flowers, spices and nuts. Therefore, the 7th to 10th day was the key time node of process control of Cabernet Sauvignon dry red wine in the Eastern Foothills of Helan Mountain during fermentation, which was conducive to the transformation of product from fruity aroma to more complex aroma style.

Key words： fermentation; aroma components; sensory characteristics; Cabernet Sauvignon

参考文献

[1] ROLDÁN A M, SÁNCHEZ-GARCÍA F, PÉREZ-RODRÍGUEZ L, et al.Influence of different vinification techniques on volatile compounds and the aromatic profile of palomino fino wines[J].Foods, 2021, 10(2):453.
[2] WEI R T, CHEN N, DING Y T, et al.Correlations between microbiota with physicochemical properties and volatile compounds during the spontaneous fermentation of Cabernet Sauvignon (Vitis vinifera L.) wine[J].LWT, 2022, 163:113529.
[3] POLÁŠKOVÁ P, HERSZAGE J, EBELER S E.Wine flavor:Chemistry in a glass[J].Chemical Society Reviews, 2008, 37(11):2478-2489.
[4] LIU D, LEGRAS J L, ZHANG P Z, et al.Diversity and dynamics of fungi during spontaneous fermentations and association with unique aroma profiles in wine[J].International Journal of Food Microbiology, 2021, 338:108983.
[5] ÇELEBI UZKUÇ N M, ŞIŞLI B, AY M, et al.Effects of spontaneous fermentation on Karalahna and Cabernet Sauvignon young red wines:Volatile compounds, sensory profiles and identification of autochthonous yeasts[J].European Food Research and Technology, 2020, 246(1):81-92.
[6] WEI R T, DING Y T, GAO F F, et al.Community succession of the grape epidermis microbes of Cabernet Sauvignon (Vitis vinifera L.) from different regions in China during fruit development[J].International Journal of Food Microbiology, 2022, 362:109475.
[7] BAGHERI B, BAUER F F, CARDINALI G, et al.Ecological interactions are a primary driver of population dynamics in wine yeast microbiota during fermentation[J].Scientific Reports, 2020, 10:4911.
[8] 代晨曦, 张旺, 张丹丹, 等.赤霞珠葡萄酒苹果酸-乳酸发酵过程中香气成分动态变化[J].食品与生物技术学报, 2020, 39(8):99-105.
DAI C X, ZHANG W, ZHANG D D, et al.Dynamic changes of aroma components in malolactic fermentation of Cabernet Sauvignon wine[J].Journal of Food Science and Biotechnology, 2020, 39(8):99-105.
[9] 郑明朋, 李亚军, 张众, 等.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.
ZHENG M P, LI Y J, ZHANG Z, et al.Changes in aroma compounds and characteristics of ‘Chardonnay’ dry white wine from the Eastern Foot of Helan Mountain during fermentation[J].Food and Fermentation Industries, 2023,49(16):188-195.
[10] LU Y, SUN F, WANG W X, et al.Effects of spontaneous fermentation on the microorganisms diversity and volatile compounds during ‘Marselan’ from grape to wine[J].LWT, 2020, 134:110193.
[11] 夏鸿川, 张众, 孙丽君, 等.混菌发酵对贺兰山东麓‘赤霞珠’干红葡萄酒香气的影响[J].食品科学, 2022, 43(14):165-175.
XIA H C, ZHANG Z, SUN L J, et al.Effect of mixed culture fermentations on the aroma compounds of Cabernet Sauvignon dry red wine produced in the Eastern Foothill of Helan Mountain[J].Food Science, 2022, 43(14):165-175.
[12] 张众, 李辉, 张静, 等.贺兰山东麓‘赤霞珠’干红葡萄酒陈酿香气特征[J].食品科学, 2019, 40(18):203-209.
ZHANG Z, LI H, ZHANG J, et al.Aroma characteristics of aged ‘Cabernet Sauvignon’ dry red wine from Eastern Foothill of Helan Mountain[J].Food Science, 2019, 40(18):203-209.
[13] 孙丽君. 贺兰山东麓赤霞珠和美乐干红葡萄酒香气典型性研究[D].银川:宁夏大学, 2022.
SUN L J.Study on the typical aroma of Cabernet Sauvignon and Merlot dry red wine from Eastern Foothill of Helan Mountain[D].Yinchuan:Ningxia University, 2022.
[14] 陶永胜, 彭传涛.中国霞多丽干白葡萄酒香气特征与成分关联分析[J].农业机械学报, 2012, 43(3):130-139.
TAO Y S, PENG C T.Correlation analysis of aroma characters and volatiles in Chardonnay dry white wines from five districts in China[J].Transactions of the Chinese Society for Agricultural Machinery, 2012, 43(3):130-139.
[15] HE Y, WANG X Y, LI P H, et al.Research progress of wine aroma components:A critical review[J].Food Chemistry, 2023, 402:134491.
[16] LOIRA I, MORATA A, COMUZZO P, et al.Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality[J].Food Research International, 2015, 76:325-333.
[17] CAI J, ZHU B Q, WANG Y H, et al.Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters[J].Food Chemistry, 2014, 154:217-229.
[18] WANG X J, TAO Y S, WU Y, et al.Aroma compounds and characteristics of noble-rot wines of Chardonnay grapes artificially botrytized in the vineyard[J].Food Chemistry, 2017, 226:41-50.
[19] HU K, JIN G J, MEI W C, et al.Increase of medium-chain fatty acid ethyl ester content in mixed H.uvarum/S.cerevisiae fermentation leads to wine fruity aroma enhancement[J].Food Chemistry, 2018, 239:495-501.
[20] WANG J M, CAPONE D L, WILKINSON K L, et al.Chemical and sensory profiles of rosé wines from Australia[J].Food Chemistry, 2016, 196:682-693.
[21] ZHANG P Z, FUENTES S, SIEBERT T, et al.Terpene evolution during the development of Vitis vinifera L. cv.Shiraz grapes[J].Food Chemistry, 2016, 204:463-474.
[22] ENGLEZOS V, TORCHIO F, CRAVERO F, et al.Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae[J].LWT, 2016, 73:567-575.
[23] JIANG B, XI Z M, LUO M J, 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.
[24] MOYANO L, ZEA L, MORENO J, et al.Analytical study of aromatic series in sherry wines subjected to biological aging[J].Journal of Agricultural and Food Chemistry, 2002, 50(25):7356-7361.
[25] RODRÍGUEZ-BENCOMO J J, CABRERA-VALIDO H M, PÉREZ-TRUJILLO J P, et al.Bound aroma compounds of Gual and Listn blanco grape varieties and their influence in the elaborated wines[J].Food Chemistry, 2011, 127(3):1153-1162.
[26] NOGUEROL-PATO R, GONZÁLEZ-BARREIRO C, CANCHO-GRANDE B, et al.Aroma potential of Brancellao grapes from different cluster positions[J].Food Chemistry, 2012, 132(1):112-124.
[27] KONG C L, MA N, YIN J, et al.Fine tuning of medium chain fatty acids levels increases fruity ester production during alcoholic fermentation[J].Food Chemistry, 2021, 346:128897.
[28] DZIADAS M, JELEŃ H H.Analysis of terpenes in white wines using SPE-SPME-GC/MS approach[J].Analytica Chimica Acta, 2010, 677(1):43-49.
[29] FERREIRA V, LOPEZ R.The actual and potential aroma of winemaking grapes[J].Biomolecules, 2019, 9(12):818.
[30] MA Y Q, LI T A, XU X Y, et al.Investigation of volatile compounds, microbial succession, and their relation during spontaneous fermentation of Petit Manseng[J].Frontiers in Microbiology, 2021, 12:717387.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司