食品与发酵工业 >

2026 , Vol. 52 >Issue 2: 353 - 363

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043336

分析与检测

宁夏贺兰山东麓不同产区赤霞珠干红葡萄酒品质分析

  • 范瑾 ,
  • 郑兰香 ,
  • 操敏 ,
  • 李明
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  • 1(宁夏大学 葡萄酒与园艺学院,宁夏 银川,750021)
    2(宁夏大学 生态环境学院,宁夏 银川,750021)
第一作者:硕士研究生(李明副教授为通信作者,E-mail:lm_y096@126.com)

收稿日期: 2025-05-20

  修回日期: 2025-07-13

  网络出版日期: 2026-03-18

基金资助

宁夏回族自治区重点研发计划项目(2024BBF01003-03);宁夏自然科学基金项目(2023AAC03113);宁夏贺兰山东麓葡萄酒产业技术协同创新中心葡萄酒领域科技人才开放课题项目(CXZXKT2024011)

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Quality evaluation of Cabernet Sauvignon dry red wine from various regions in the eastern foothill of Helan Mountain in Ningxia

  • FAN Jin ,
  • ZHENG Lanxiang ,
  • CAO Min ,
  • LI Ming
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  • 1(College of Wine and Horticulture, Ningxia University, Yinchuan 750021, China)
    2(College of Ecology and Environment, Ningxia University, Yinchuan 750021, China)

Received date: 2025-05-20

  Revised date: 2025-07-13

  Online published: 2026-03-18

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摘要

为探究贺兰山东麓赤霞珠干红葡萄酒风格特征及筛选影响其品质的土壤因子,以4个产区12个葡萄园的葡萄酒及土壤为材料,测定其葡萄酒理化指标、香气成分,土壤养分状况和胞外酶活性,并应用顶空固相微萃取-气相色谱质谱联用(headspace solid-phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)、多元回归分析、正交偏最小二乘判别分析(orthogonal partial least squares discriminant analysis,OPLS-DA)等方法,对葡萄酒特征香气成分进行分析。结果表明,12款酒样均符合干红葡萄酒国家标准,其中,永宁产区酒精度、残糖和总酚含量较高,镇北堡产区可滴定酸含量较高,青铜峡产区游硫和单宁含量较高,红寺堡产区花色苷含量较高。感官分析发现,所有酒样清澈透亮且呈宝石红色,色调也基本一致,镇北堡和永宁产区酒样香气和口感得分较高,均处于“很好”水平。同时利用HS-SPME-GC-MS技术对酒样中的挥发性香气成分进行提取分析,共检测出64种挥发性化合物,包括酯类22种、高级醇类18种、脂肪酸6种、醛酮类7种、类异戊二烯类7种。不同葡萄园的赤霞珠干红葡萄酒可通过OPLS-DA实现有效区分,在OPLS-DA结果的基础上通过变量投影重要性(variable importance in projection,VIP)值从GC-MS中筛选出14种关键香气物质,结合香气活力值(odor activity value,OAV)分析发现,4-萜烯醇和2-甲氧基-3-异丁基吡嗪是贺兰山东麓赤霞珠干红葡萄酒中贡献最大的香气组分,主要呈现香料、青椒和柑橘味。通过OAV>1加成值发现永宁产区葡萄酒果香味和花香味较浓郁,青铜峡产区葡萄酒脂肪味较浓郁,镇北堡产区葡萄酒植物味较浓郁。基于多元回归方程分析发现,速钾、有效磷、纤维素二糖水解酶、N-乙酰-β-D-葡萄糖苷酶、亮氨酸氨基肽酶、β-1,4-葡萄糖苷酶显著影响葡萄酒品质和风味特征。该研究结果将为贺兰山东麓葡萄园的生产管理提供理论依据,同时有助于提升消费者对不同风格葡萄酒的理解,丰富消费选择。

关键词： 贺兰山东麓; 葡萄酒风格; 土壤因子; 胞外酶活性; 多元回归方程

本文引用格式

范瑾 , 郑兰香 , 操敏 , 李明 . 宁夏贺兰山东麓不同产区赤霞珠干红葡萄酒品质分析[J]. 食品与发酵工业, 2026 , 52(2) : 353 -363 . DOI: 10.13995/j.cnki.11-1802/ts.043336

Abstract

To explore the stylistic characteristics of Cabernet Sauvignon dry red wine in the eastern foothill of the Helan Mountain and identify the soil factors influencing its quality, this study analyzed wine and soil samples from 12 vineyards across 4 regions.The physicochemical properties and aromatic components of the wine samples, as well as the soil nutrient contents and extracellular enzyme activity, were measured.Techniques such as headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), multiple regression analysis, and orthogonal partial least squares discriminant analysis (OPLS-DA) were employed to analyze the characteristic aromatic components of the wines.The results showed that all 12 wine samples complied with the national standards for dry red wine.Among them, the alcohol contents, residual sugar, and total phenolics were higher in Yongning production area, titratable acid content was higher in Zhenbeipu production area, free sulfur and tannin contents were higher in Qingtongxia production area, anthocyanin content was higher in Hongsipu production area.Sensory analysis revealed that all the samples were clear and ruby red in color, and the color tones were basically the same, with high scores for aroma and taste in the Zhenbeipu and Yongning appellations, both of which were at the ‘very good’ level.The volatile aroma compounds in the wine samples were extracted and analyzed using HS-SPME-GC-MS technology.A total of 64 volatile compounds were identified, including 22 esters, 18 higher alcohols, 6 fatty acids, 7 aldehydes and ketones, and 7 terpenoids.The Cabernet Sauvignon dry red wine from different vineyards could be effectively differentiated using OPLS-DA.Based on the OPLS-DA results, 14 differential aroma compounds were screened from GC-MS data through variable importance in projection (VIP) values.Combined with odor activity value (OAV) analysis, it was found that 4-terpineol and 2-methoxy-3-isobutylpyrazine were the most significant aroma contributors in Cabernet Sauvignon dry red wine from the eastern foothill of Helan Mountain, primarily exhibiting spicy, green pepper, and citrus notes.The OAV>1 additive values showed that Yongning wine was more fruity and floral, Qingtongxia wine was more fatty, and Zhenbeipu wine was more vegetal.Multivariate regression analysis revealed that available potassium, available phosphorus, CBH, NAG, LAP, and BG significantly influenced wine quality and flavor characteristics.The findings of this study will provide a theoretical basis for vineyard management practices in the eastern foothills of Helan Mountain, while also facilitating consumers understanding and selection of wines with distinct styles.

Key words： the eastern foothill of Helan Mountain; regional wine style; soil parameters; extracellular enzyme activity; multiple regression equation

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