研究报告

陶坛吸附葡萄酒常见异嗅化合物研究

  • 师戈图 ,
  • 陈启鸣 ,
  • 韩承旭 ,
  • 徐岩 ,
  • 唐柯
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  • (江南大学,工业生物技术教育部重点实验室,酿造微生物学与应用酶学研究室,江苏 无锡,214122)
第一作者:硕士研究生(唐柯副教授为通信作者,E-mail:tandy81@jiangnan.edu.cn)

收稿日期: 2025-02-16

  修回日期: 2025-04-04

  网络出版日期: 2025-12-25

基金资助

宁夏回族自治区重点研发计划项目(2022BBF01003)

Study on adsorption of off-flavor compounds in wine by Chinese clay jar

  • SHI Getu ,
  • CHEN Qiming ,
  • HAN Chengxu ,
  • XU Yan ,
  • TANG Ke
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  • (Key Laboratory of Industrial Biotechnology of Ministry of Education, Laboratory of Brewing Microbiology and Applied Enzymology, Jiangnan University, Wuxi 214122, China)

Received date: 2025-02-16

  Revised date: 2025-04-04

  Online published: 2025-12-25

摘要

该研究通过对3种不同贮存容器(中国陶坛、不锈钢罐、法国橡木桶)陈酿葡萄酒后化学与感官变化分析,揭示了陶坛在降低葡萄酒异嗅气味方面的优势。结果显示,陶坛陈酿显著降低了葡萄酒中2-异丙基-3-甲氧基吡嗪、3-异丁基-2-甲氧基吡嗪、1-辛烯-3-酮、4-乙基愈创木酚、双乙酰、乙偶姻、乙酸、乙醛的含量,并在感官上有效减少了生青、醋酸、馊饭和酚类气味,同时增强了果香。经扫描电镜检测验证,陶坛存在可以提供吸附位点的孔隙结构。该研究为陶坛在葡萄酒陈酿中的应用及葡萄酒风味改良提供了科学依据,并为葡萄酒新型陈酿容器的开发提供参考借鉴。

关键词: 葡萄酒; 陶坛; 异嗅; 吸附; 感官

本文引用格式

师戈图 , 陈启鸣 , 韩承旭 , 徐岩 , 唐柯 . 陶坛吸附葡萄酒常见异嗅化合物研究[J]. 食品与发酵工业, 2025 , 51(23) : 133 -139 . DOI: 10.13995/j.cnki.11-1802/ts.042381

Abstract

This study analyzed the chemical and sensory changes of wine aged in different containers:Chinese clay jar, stainless steel tank, and French oak barrels.The results demonstrated that clay jar is particularly effective in adsorbing off-flavors in wine.Aging in clay jar significantly reduced the concentrations of off-flavor compounds such as 2-isopropyl-3-methoxypyrazine, 3-isobutyl-2-methoxypyrazine, 1-octen-3-one, 4-ethylguaiacol, diacetyl, ethyl acetate, acetic acid, and acetaldehyde.Sensory evaluation showed a marked reduction in undesirable aromas, including green, acetic, rotten rice, and phenolic, while enhancing fruity notes.Scanning electron microscopy confirmed the presence of porous structures in the clay jar, which provided adsorption sites.This study provides scientific evidence for the application of clay jars in wine aging and the improvement of wine flavor, and offers valuable insights for the development of new aging vessels for wine.

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