食品与发酵工业 >

2025 , Vol. 51 >Issue 3: 317 - 323

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039035

分析与检测

民勤产区自然发酵与接种发酵霞多丽干白葡萄酒香气成分及感官品质的对比分析

  • 商浥 ,
  • 陈胜 ,
  • 郝燕 ,
  • 梁艳英 ,
  • 刘延琳
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  • 1(西北农林科技大学 葡萄酒学院, 陕西 杨凌, 712100)
    2(夏博岚葡萄种植有限公司, 甘肃 武威, 733300)
    3(甘肃省农业科学院, 林果花卉研究所, 甘肃 兰州, 730070)
第一作者:硕士研究生(梁艳英高级实验师和刘延琳教授为共同通信作者,E-mail:35022060@qq.com;yanlinliu@nwsuaf.edu.cn)

收稿日期: 2024-03-01

  修回日期: 2024-04-11

  网络出版日期: 2025-02-21

基金资助

宁夏回族自治区重点研发计划项目(2023BCF01027);国家自然科学基金区域创新发展联合基金重点项目(U21A20269)

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Comparative analysis of aroma components and sensory quality of spontaneous fermentation and inoculated fermentation Chardonnay dry white wine in Minqin region

  • SHANG Yi ,
  • CHEN Sheng ,
  • HAO Yan ,
  • LIANG Yanying ,
  • LIU Yanlin
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  • 1(College of Enology, Northwest A&F University, Yangling 712100, China)
    2(Gansu Summer Land Vineyard Co.Ltd., Wuwei 733300, China)
    3(Institute of Fruit and Floriculture Research, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China)

Received date: 2024-03-01

  Revised date: 2024-04-11

  Online published: 2025-02-21

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摘要

为研究自然发酵与接种发酵两种方式对甘肃民勤产区霞多丽干白葡萄酒的香气成分和感官品质影响,以当地栽种的‘霞多丽'葡萄为试材,分别进行自然发酵和商业酵母VL1接种发酵,检测基本理化指标,使用GC-MS和气相色谱-嗅闻法(gas chromatography olfactometry,GC-O)分析挥发性香气化合物成分,进行感官评价,通过PLRS分析关键挥发性化合物和特征香气之间的关系。结果表明,VL1接种发酵酒样的基本理化指标和口感表现更好。两种酒样具有不同特点的香气表现,共检测出57种香气化合物,27种重要香气化合物,其中醇类、酯类含量的高低对不同风味的塑造起到关键作用。该产区霞多丽葡萄酒表现出浓郁的热带水果、柑橘类风味,部分核果类、花香风味,自然发酵具有更明显的菠萝、香瓜香气,VL1接种发酵具有更明显的香蕉、荔枝香气,丁二酸二乙酯、乙酸香叶酯、香茅醇对香蕉、荔枝香气有较大贡献,金合欢醇、芳樟醇、丁酸乙酯、乙酸乙酯、丙醇对菠萝、香瓜香气有较大贡献。研究结果为指导民勤产区葡萄酒酿造生产与酵母选用提供一定的帮助。

关键词： 葡萄酒; 民勤; 霞多丽; 香气化合物; 感官评价

本文引用格式

商浥 , 陈胜 , 郝燕 , 梁艳英 , 刘延琳 . 民勤产区自然发酵与接种发酵霞多丽干白葡萄酒香气成分及感官品质的对比分析[J]. 食品与发酵工业, 2025 , 51(3) : 317 -323 . DOI: 10.13995/j.cnki.11-1802/ts.039035

Abstract

This article aims at investigating the influences of spontaneous fermentation and inoculated fermentation on the aroma components and sensory quality of Chardonnay white wine in Minqin region of Gansu Province.Locally planted Chardonnay grapes as test materials were fermented respectively under spontaneous and commercial-VL1-yeast inoculated conditions.GC-MS and GC-O were performed for the analysis of volatile aroma components and PLRS for the relationship of key volatile components and trait aroma, whose data provided crucial support for sensory evaluation.Results have showed that the VL1-inoculation fermented wine samples were better in terms of basic physicochemical index and taste evaluation.Total 57 aroma compounds, from which 27 important aroma compounds were detected, and the content of alcohols and esters played a crucial role in shaping different flavors.Both test samples exhibited strong scents of tropical fruit and citrus and certain scents of stone fruits and flowers.The differences were that the spontaneous fermentation tended to emit stronger pineapple and melon aromas, whereas VL1-inoculation fermentation led to more obvious banana and lychee aromas.Furthermore, among which diethyl succinate, geranyl acetate and citronellol contributed greatly to the aroma of banana and lychee, whereas farnesol, linalool, ethyl butyrate, ethyl acetate and propanol to the aroma of pineapple and melon.The research results can provide assistance for guiding the production of wine and the selection of yeast in Minqin region.

Key words： wine; Minqin; Chardonnay; aroma compounds; sensory evaluation

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