食品与发酵工业 >

2025 , Vol. 51 >Issue 8: 315 - 323

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039846

分析与检测

基于膜分离技术的低醇葡萄酒及葡萄烈酒香气成分分析

  • 王美琪 ,
  • 武运 ,
  • 唐弦 ,
  • 陈新军 ,
  • 吕泽 ,
  • 党国芳 ,
  • 马文瑞 ,
  • 黎进雪
展开
  • 1(新疆农业大学 食品科学与药学学院,新疆 乌鲁木齐,830052)
    2(新疆尼雅葡萄酒有限公司,新疆 玛纳斯,832200)
第一作者:硕士研究生(武运教授和陈新军高级工程师为共同通信作者,E-mail:wuyunster@sina.com;329886700@qq.com)

收稿日期: 2023-05-11

  修回日期: 2023-07-22

  网络出版日期: 2025-05-28

基金资助

新疆维吾尔自治区葡萄酒产业创新研究院项目(2024650005000023);新疆维吾尔自治区重大科技专项(2022A02002-2)

收起

Aroma composition analysis of low-alcohol wine and grape spirits based on membrane separation technology

  • WANG Meiqi ,
  • WU Yun ,
  • TANG Xian ,
  • CHEN Xinjun ,
  • LYU Ze ,
  • DANG Guofang ,
  • MA Wenrui ,
  • LI Jinxue
Expand
  • 1(College of Food Science and Pharmacy, Xinjiang Agricultural University, Urmuqi 830052, China)
    2(Xinjiang Niya Wine Co.Ltd., Manasi 832200, China)

Received date: 2023-05-11

  Revised date: 2023-07-22

  Online published: 2025-05-28

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摘要

为解决葡萄酒产能过剩问题,顺应消费者多元化饮酒趋势开发葡萄酒新产品,该研究利用渗透汽化膜分离技术分离梅洛干红葡萄酒以制备低醇葡萄酒和葡萄烈酒,并采用顶空-固相微萃取-气相色谱质谱联用法分析酒样的挥发性香气成分。结果表明,3种酒样共定性分析出45种挥发性物质,包括10种醇类、15种酯类、5种酸类、9种烃类、2种酚类、1种醛类、1种萜烯类和2种其他类。原酒中醇类占总挥发性物质含量的55.21%,酯类占30.23%,酸类占8.54%;而低醇酒中醇类仅占28.24%,酸类占15.54%;葡萄烈酒保留了原酒中高级醇类和酯类物质,但酸类仅占3.14%。主成分分析发现3款酒样的挥发性物质含量差异较大,结合相对气味活度值从中筛选出11种关键香气物质,原酒为乙酸异戊酯、己酸乙酯和苯乙醛;低醇酒主要为辛酸、正己醇、正己酸和4-乙基愈创木酚;葡萄烈酒主要为癸酸乙酯和辛酸乙酯。该研究结果为渗透汽化膜分离技术应用于葡萄酒生产提供了一定数据支持。

关键词： 挥发性香气成分; 梅洛低醇葡萄酒; 葡萄烈酒; 渗透汽化膜分离技术

本文引用格式

王美琪 , 武运 , 唐弦 , 陈新军 , 吕泽 , 党国芳 , 马文瑞 , 黎进雪 . 基于膜分离技术的低醇葡萄酒及葡萄烈酒香气成分分析[J]. 食品与发酵工业, 2025 , 51(8) : 315 -323 . DOI: 10.13995/j.cnki.11-1802/ts.039846

Abstract

The development of new wine provides an effective solution for wine overcapacity and the tendency of diversified drinking.In this paper, the low-alcohol wine and grape spirits were prepared via pervaporation membrane separation of Merlot dry red wine (original wine samples), followed by analysis of volatile aroma components with headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS).A total of 45 volatile substances were qualitatively analyzed from 3 wine samples with 10 alcohols, 15 esters, 5 acids, 9 hydrocarbons, 2 phenols, 1 aldehyde, 1 terpene, and 2 others, respectively.In total volatile substances of original wine samples, alcohols accounted for 55.21% of the total volatile substances, esters accounted for 30.23%, and acids accounted for 8.54%;however, alcohols accounted for only 28.24%, and acids 15.54% in low-alcohol wine.Grape spirits retained the higher alcohols and esters in the original wine, but acids only accounted for 3.14%.Additionally, the significant differences in volatile substances contents among original wine, low-alcohol wine, and grape spirits were further evaluated by principal component analysis (PCA).A total of 11 key aroma substances were elaborately identified by relative odor activity value (ROAV) in original wine samples (isoamyl acetate, ethyl caproate, and phenylacetaldehyde), low-alcohol wine (caprylic acid, n-hexanol, n-caproic acid, and 4-ethyl guaiacol), and grape spirits (ethyl decanoate and ethyl caprylic acid), respectively.These findings provide valuable data support for adoption and allocation of pervaporation membrane separation technology for new wine production.

Key words： volatile aroma components; Merlot low-alcohol wine; grape spirits; pervaporation membrane separation technology

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