食品与发酵工业 >

2025 , Vol. 51 >Issue 22: 237 - 246

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042414

研究报告

不同干化形态的威代尔葡萄果实理化特性和挥发性物质比较

  • 朱佳祺 ,
  • 谢亚琼 ,
  • 苏婷青 ,
  • 李超 ,
  • 张雪 ,
  • 杨慧 ,
  • 束超 ,
  • 朱袁正鸿 ,
  • 张军翔
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  • 1(宁夏大学 葡萄酒与园艺学院,宁夏 银川,750021)
    2(银川市西夏区贺兰山西路街道办事处农业综合服务中心,宁夏 银川,750021)
    3(宁夏君祥葡萄酒庄有限公司,宁夏 银川,750021)
    4(银川市河东生态园艺试验中心,宁夏 银川,750021)
    5(宁夏大学 生命科学学院,宁夏 银川,750021)
    6(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: 2025-02-18

  修回日期: 2025-05-09

  网络出版日期: 2025-12-15

基金资助

宁夏回族自治区重点研发计划项目(2023BCF01029)

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Comparison of physicochemical properties and volatile compounds in Vidal grapes under different drying morphologies

  • ZHU Jiaqi ,
  • XIE Yaqiong ,
  • SU Tingqing ,
  • LI Chao ,
  • ZHANG Xue ,
  • YANG Hui ,
  • SHU Chao ,
  • ZHU Yuanzhenghong ,
  • ZHANG Junxiang
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  • 1(College of Wine and Horticulture, Ningxia University, Yinchuan 750021, China)
    2(Agricultural Comprehensive Service Center, West Helan Mountain Road Sub-district Office, Xixia District, Yinchuan 750021, China)
    3(Ningxia Junxiang Wine Estate Co., Ltd., Yinchuan 750021, China)
    4(Hedong Ecological Horticulture Experiment Center, Yinchuan 750021, China)
    5(College of Life Sciences, Ningxia University, Yinchuan 750021, China)
    6(Engineering Research Center of Grape and Wine (Ministry of Education), Yinchuan 750021, China)

Received date: 2025-02-18

  Revised date: 2025-05-09

  Online published: 2025-12-15

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摘要

该文利用贺兰山东麓产区威代尔葡萄生产干化型葡萄酒,针对该品种离体干化过程中果实形态分异现象,解析不同干化形态(正常果、褐色果、黑色果)的理化特征与挥发性物质差异,以期为工艺优化提供科学依据。采用离体干化的方法对葡萄进行干化,监测干化过程中理化指标的变化,并利用顶空固相微萃取气相色谱-质谱联用技术结合正交偏最小二乘判别分析(orthogonal partial least-squares discrimination analysis,OPLS-DA)对挥发性物质进行鉴定。结果表明,果实离体干化15 d总糖含量达到390 g/L,基本达到干化型葡萄酒要求,可滴定酸含量上升25.06%,pH上升22.32%;百粒重减少50.34%,百粒体积减少47.51%,出汁率减少32.1%。干化结束后,形成正常、褐色和黑色3种形态果实,其失水程度依次上升,理化指标有显著差异,挥发性物质含量依次减少,脱水导致萜烯类物质含量锐减,其中香叶醇和月桂烯损失最显著。褐色果与黑色果的乙酸乙酯和苯甲醛特异性积累可作为干化酒风味调控的关键物质,适当的干化有利于香茅醇的积累。正常果主要呈现花香和果香,褐色果和黑色果主要呈现花香。整体香气强度:正常果＞黑色果＞褐色果,在OPLS-DA模型中共检测出9种变量投影重要性(variable importance plot,VIP)值＞1的物质,可用于不同形态香气鉴别分析。综上所述,褐色与黑色果实对干化酒典型风格形成具有决定性作用,为建立基于表型分选的原料分级标准提供了理论支撑。

关键词： 威代尔; 干化; 理化; 挥发性物质; 顶空固相微萃取

本文引用格式

朱佳祺 , 谢亚琼 , 苏婷青 , 李超 , 张雪 , 杨慧 , 束超 , 朱袁正鸿 , 张军翔 . 不同干化形态的威代尔葡萄果实理化特性和挥发性物质比较[J]. 食品与发酵工业, 2025 , 51(22) : 237 -246 . DOI: 10.13995/j.cnki.11-1802/ts.042414

Abstract

Utilizing Vidal grapes from the eastern foot of the Helan Mountains for producing dry-type wine, the study focused on the differentiation in fruit morphology during the ex-csitu dehydration process of this variety.It analyzed the physicochemical characteristics and volatile compound differences among various dehydration morphologies (normal, brown, and black fruits) to provide a scientific basis for process optimization.Grapes were dehydrated ex-csitu while monitoring changes in physicochemical indices.Volatile compounds were identified using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry and orthogonal partial least squares discriminant analysis (OPLS-DA).Results showed that after 15 days of ex-csitu dehydration, total sugar content reached 390 g/L, nearly meeting the requirements for dry-type wine, while titratable acidity and pH rise by 25.06% and 22.32%, respectively.Concurrently, the weight of 100 berries decreased by 50.34%, their volume by 47.51%, and juice yield by 32.1%.Upon completion of dehydration, three distinct fruit morphologies form, including normal, brown, and black, with water loss increasing in that order.Significant differences were observed in physicochemical indices, and the content of volatile compounds decreased sequentially.Dehydration caused a dramatic reduction in terpenoids, with particularly pronounced losses of geraniol and laurene.The specific accumulation of ethyl acetate and benzaldehyde in brown and black fruits may serve as key factors in modulating the flavor of the dehydrated wine, whereas moderate dehydration favors the accumulation of citronellol.Normal fruits predominantly exhibit floral and fruity aromas, while brown and black fruits mainly present floral notes.Overall aroma intensity ranks as normal fruits>black fruits>brown fruits, and the OPLS-DA model identifies nine compounds with variable importance plot (VIP)>1 that aid in differentiating the aroma profiles of the various morphologies.In summary, brown and black fruits play a decisive role in the formation of the typical style of dried wine, which provides theoretical support for the establishment of raw material grading standards based on phenotypic sorting.

Key words： Vidal; drying; physicochemical; volatile substances; headspace solid-phase microextraction

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