食品与发酵工业 >

2024 , Vol. 50 >Issue 24: 58 - 67

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038617

研究报告

苯并噻二唑施用对霞多丽葡萄和葡萄酒香气物质的影响

  • 韩雨岐 ,
  • 王建峰 ,
  • 关茹文 ,
  • 王凯 ,
  • 赵曼 ,
  • 乔鑫 ,
  • 蒋玉梅
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  • (甘肃农业大学 食品科学与工程学院,甘肃省葡萄酒产业技术研发中心,甘肃 兰州,730070)
第一作者:硕士研究生(蒋玉梅教授为通信作者,E-mail:jym316@gsau.edu.cn)

收稿日期: 2024-01-17

  修回日期: 2024-03-13

  网络出版日期: 2024-12-30

基金资助

国家自然科学基金地区基金项目(32060514)

收起

Influence of benzothiadiazole on aroma substance of Chardonnay grapes (Vitis vinifera L.) and wines

  • HAN Yuqi ,
  • WANG Jianfeng ,
  • GUAN Ruwen ,
  • WANG Kai ,
  • ZHAO Man ,
  • QIAO Xin ,
  • JIANG Yumei
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  • (College of Food Science and Engineering, Gansu Agricultural University, Research and Development Center of Wine Industry in Gansu Province, Lanzhou 730070, China)

Received date: 2024-01-17

  Revised date: 2024-03-13

  Online published: 2024-12-30

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摘要

苯并噻二唑(benzothiadiazole,BTH)可诱导葡萄抗病性,影响葡萄次生代谢。为探究外源BTH对霞多丽葡萄和葡萄酒香气化合物的影响,试验于霞多丽葡萄转色期(花后65 d)整株喷施50 mg/L BTH水溶液,以仅喷施水溶液为对照,测定成熟葡萄和所酿葡萄酒的理化指标、酚类以及游离态和结合态香气构成。结果表明,BTH处理提高了葡萄的还原糖含量、pH、可溶性固形物含量、皮果比,葡萄酒中的甘油含量、pH、干浸出物含量和酒精度,降低了葡萄酒的总酸、挥发酸和残糖含量。BTH处理的葡萄和葡萄酒较CK具有更高浓度的总酚、总黄酮、总黄烷醇和总黄酮醇。同时,BTH处理提高了葡萄和葡萄酒中直链脂肪族、芳香族、支链脂肪族、萜烯、降异戊二烯类香气的种类和含量,降低了C6/C9化合物含量。BTH通过提高乙酸异戊酯和β-大马士酮浓度,显著增强葡萄酒花果香,减弱植物味。研究结果可为BTH调控霞多丽葡萄和葡萄酒香气的葡萄园管理实践提供科学数据支撑。

关键词： 苯并噻二唑; 霞多丽葡萄; 葡萄酒; 香气; 气味活性值

本文引用格式

韩雨岐 , 王建峰 , 关茹文 , 王凯 , 赵曼 , 乔鑫 , 蒋玉梅 . 苯并噻二唑施用对霞多丽葡萄和葡萄酒香气物质的影响[J]. 食品与发酵工业, 2024 , 50(24) : 58 -67 . DOI: 10.13995/j.cnki.11-1802/ts.038617

Abstract

Benzothiadiazole (BTH) induces disease resistance and affects secondary metabolism in grapes.This study aimed to evaluate the impact of BTH on the aroma compounds of Chardonnay grapes and wines.Chardonnay grapevines were treated with 50 mg/L BTH at veraison to investigate its impact on physicochemical parameters, phenolics, and free and bound aroma in ripe grapes and wines.Results showed that BTH treatment increased reducing sugars, pH, total soluble solids, and skin/berry ratio of ripe grapes.BTH treatment increased glycerol, pH, dry extract, and alcohol, and decreased the content of titratable acidity, volatile acid, and residual sugar in Chardonnay wine.BTH-treated grapes and wines had higher concentrations of total phenolics, total flavonoids, total flavanols, and total flavonols than CK.Moreover, BTH treatment increased the types and concentrations of straight-chain aliphatic, aromatic, branched-chain aliphatic, terpenoids, and norisoprenoids and decreased the concentration of C6/C9 compounds in grapes and wines.Exogenous BTH application significantly enhanced the floral and fruity aroma of wines by increasing the concentrations of isoamyl acetate and β-damascenone, and attenuated the vegetal flavor.The findings of this study may offer scientific evidence to support the implementation of BTH modulation in vineyard management practices for enhancing aroma compounds in Chardonnay grapes and wines.

Key words： benzothiadiazole; Chardonnay grape; wine; aroma; odor activity values

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