该文研究了不同浓度葡萄皮色素、葡萄籽单宁和复合单宁添加的赤霞珠干红葡萄酒在微氧处理后香气成分及感官的变化。采用一次性注射器通过孟氏洗气瓶进行微氧处理,并利用顶空固相微萃取气相色谱-质谱联用技术对香气成分进行测定。结果表明,添加葡萄籽单宁与复合单宁有利于微氧处理后葡萄酒果香味和花香味的增加,添加0.2 g/L复合单宁酒样的香气品质显著高于未添加外源多酚的酒样(CK)。微氧处理后,所有酒样较原酒香气成分总量均有所上升;较CK而言,添加不同浓度葡萄皮色素使酒样醇类物质含量上升,占比达到82%以上,酯类物质占比降至16%以下,其中异戊醇、正丁醇、正戊醇和正己醇等含量上升;添加不同浓度葡萄籽与复合单宁使酒样酯类物质含量上升,占比达到19%以上,醇类物质占比降至77%以下,其中丁酸乙酯、异丁酸乙酯、乙酸异戊酯、庚酸乙酯和正己酸乙酯等含量上升;所有酒样醛酮类和酸类物质含量均有上升,萜烯类物质含量差异不显著;添加1 g/L葡萄皮色素的酒样微氧处理后香气成分总量最高,醇类物质占比最高;添加0.2 g/L葡萄籽单宁的酒样微氧处理后酯类物质占比最高。综上所述,适量添加外源多酚物质的葡萄酒在进行微氧处理后会对香气产生影响,具有一定的基质效应。
To explore the impact of different concentrations of grape skin pigments, grape seed tannins, and composite tannins on the aroma components and sensory profiles of Cabernet Sauvignon dry red wines under micro-oxygenation treatment, a comprehensive study was conducted.Micro-oxygenation was achieved using a disposable syringe and a Meng’s gas washing bottle, while aroma components were analyzed via HS-SPME-GC-MS technology.The findings revealed that the incorporation of grape seed tannins and composite tannins enhanced the fruity and floral aroma characteristics of wines following micro-oxygenation.Specifically, the aroma quality of wines supplemented with 0.2 g/L composite tannins significantly exceeded those without exogenous polyphenols (CK).Furthermore, all wine samples exhibited an increased total aroma component content post-treatment, compared to their original state.In samples with varying grape skin pigment concentrations, alcohol substances constituted over 82% of the aroma components, while esters accounted for less than 16%.Among these, the levels of isoamyl alcohol, n-butanol, n-pentanol, and n-hexanol were notably elevated.Conversely, in wines with varying grape seed and composite tannin concentrations, ester content exceeded 19%, while alcohol substances comprised less than 77%.Specifically, ethyl butyrate, ethyl isobutyrate, isoamyl acetate, ethyl heptanate, and ethyl hexanoate levels were significantly higher.Additionally, aldehydes, ketones, and acids showed increased concentrations in all samples, whereas terpene content remained relatively unchanged.In conclusion, the addition of appropriate exogenous polyphenols to wines positively influenced their aroma following micro-oxygenation, exhibiting a matrix effect.
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