食品与发酵工业 >

2026 , Vol. 52 >Issue 4: 57 - 67

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042664

研究报告

壳寡糖喷施对品丽珠葡萄酒风味品质的影响

  • 李恺安 ,
  • 蒋玉梅 ,
  • 强文乐 ,
  • 王红娟 ,
  • 张波 ,
  • 杨利兵 ,
  • MORATA ANTONIO ,
  • 马腾臻
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  • 1(甘肃农业大学 食品科学与工程学院,甘肃 兰州,730070)
    2(甘肃省葡萄酒产业技术研发中心,甘肃 兰州,730070)
    3(凉州农业生态科技有限公司,甘肃 武威,733006)
    4(马德里理工大学 高等农业工程技术学院,马德里,28040)
第一作者:硕士研究生(马腾臻副教授为通信作者,E-mail:matengzhen@hotmail.com)

收稿日期: 2025-03-09

  修回日期: 2025-06-22

  网络出版日期: 2026-03-17

基金资助

甘肃省科技计划项目-重点研发计划(20YF3NA017);甘肃省高校教师创新基金项目(2024-A-055);国家自然科学基金项目(32060514);甘肃省葡萄酒产业发展专项资金项目(GSPTJZX-2020-4)

收起

Effects of chitosan oligosaccharide foliar application on flavor quality of Cabernet Franc wine

  • LI Kaian ,
  • JIANG Yumei ,
  • QIANG Wenle ,
  • WANG Hongjuan ,
  • ZHANG Bo ,
  • YANG Libing ,
  • MORATA ANTONIO ,
  • MA Tengzhen
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  • 1(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)
    2(Gansu Wine Industry Technology Research and Development Center, Lanzhou 730070, China)
    3(Liangzhou Agricultural Ecological Technology Co.Ltd., Wuwei 733006, China)
    4(College of Agricultural Engineering and Technology, Technical University of Madrid, Avenida Complutense S/N, Madrid 28040, Spain)

Received date: 2025-03-09

  Revised date: 2025-06-22

  Online published: 2026-03-17

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摘要

为探讨壳寡糖处理葡萄果实对葡萄酒影响的规律特征,该研究以品丽珠葡萄果实为试材,分别在膨大期和转色期进行壳寡糖喷施处理,采收成熟后的葡萄果实酿制成酒,分析其理化指标、香气物质及感官品质。结果表明,壳寡糖处理提高了葡萄果实的糖、酸、总酚等指标含量,所得葡萄酒的酒精度、总酸、总酚及单宁的含量均有提高,其中以转色期处理组酒样的提高最为明显。与对照组相比,处理组酒样中香气物质种类多、含量高,其中膨大期处理组酒样中C6/C9、支链、芳香族、降异戊二烯香气物质的含量最高,而转色期处理组酒样中萜烯类香气物质的含量最高。香气物质的综合分析表明,处理组酒样与苯乙醇、月桂酸、β-紫罗兰酮、庚酸乙酯、反-2-己烯醛和十二醛等香气物质相关性较强,对照组则与正戊醇、2-乙基己醇和壬酸乙酯等香气物质相关性较强。香叶基丙酮、月桂酸乙酯和橙花醇等15种香气物质则对不同处理组的酒样具有重要影响。感官评价结果表明,壳寡糖处理组酒样的感官品质均高于对照组,其中膨大期处理酒样的感官品质最佳。该研究可为采前壳寡糖喷施处理葡萄果实进而改善葡萄酒品质相关研究提供理论依据。

关键词： 壳寡糖; 品丽珠; 葡萄酒; 香气; 感官品质

本文引用格式

李恺安 , 蒋玉梅 , 强文乐 , 王红娟 , 张波 , 杨利兵 , MORATA ANTONIO , 马腾臻 . 壳寡糖喷施对品丽珠葡萄酒风味品质的影响[J]. 食品与发酵工业, 2026 , 52(4) : 57 -67 . DOI: 10.13995/j.cnki.11-1802/ts.042664

Abstract

To investigate the effects of pre-harvest chitosan oligosaccharide (COS) treatment on the quality of wine, Cabernet Franc grapes were used as the test material, and chitosan oligosaccharides were sprayed during the swelling and veraison stages.The ripening grape fruits were harvested and brewed, and physical and chemical indicators, aroma substances, and sensory quality of the wine were analyzed.Results showed that the alcohol content, total acidity, total phenols, and tannin content of the treatment group increased significantly, with the most significant improvement observed in the veraison period treatment group.Chitosan oligosaccharide application to grape increased the content and variety of aroma substances of the final wine beverages.Among them, the swelling stage treatment showed the highest content of C6/C9, branched chain, aromatic, and isoprene substances, while the veraison stage treatment showed the highest content of terpene substances.The comprehensive analysis of aroma substances indicated a strong correlation of the treated group with phenethyl alcohol, lauric acid, β-ionone, ethyl heptanoate,trans-2-hexenal, and dodecyl aldehyde, while the control group exhibited correlation with 1-pentanol, 2-ethyl-1-hexanol, and ethyl nonanoate.Fifteen aroma compounds, including (E)-6,10-dimethyl-5,9-undecadien-2-one, ethyl laurate, and cis-3,7-dimethyl-2,6-octadienol, etc., were recognized to distinguish different treatments of wine samples.Sensory evaluation showed that the organoleptic quality of wine samples treated with chitosan oligosaccharides was higher than that of the control group, with the highest score in the swelling treatment group.This experiment could provide a theoretical basis for improving wine quality by pre-harvest chitosan oligosaccharide spraying on grapes.

Key words： chitosan oligosaccharide; Cabernet Franc; wine; aroma; sensory quality

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