该研究系统探究了温度与氧气对马瑟兰葡萄酒陈酿品质的影响规律,并建立化学成分与感官属性之间的内在联系。采用双因素实验设计,系统研究不同温度(4、15、30 ℃)与氧气接触水平满贮低氧[(low oxygen,LO)、半贮中氧(medium oxygen,MO)、定期通氧高氧(high oxygen,HO)]条件下,酒样在12个月贮藏期内色泽(色度、色调、花色苷组成、聚合色素)、挥发性成分(GC-MS分析)及总抗氧化能力(ABTS法)的动态变化,结合定量描述性感官分析进行综合评价。结果表明,高温与高氧条件明显促进了葡萄酒的化学老化过程。色泽方面,总花色苷含量下降,聚合色素比例上升,色调由0.58升高至1.35;凝胶渗透色谱结果显示,高温高氧组平均聚合度(mean degree of polymerization,mDP)达到4.2,显著高于低温隔氧组(2.1)。香气方面,酯类及萜烯类物质分别减少82.0%与86.7%,而乙酸与乙醛含量最高增加214%与340%。总抗氧化能力与总酚含量呈正相关(R2=0.91)。主成分分析(principal component analysis,PCA)表明,第一主成分(97.4%)代表了从“新鲜”到“氧化”的陈酿主轴。感官分析显示,“果香”、“花香”属性与酯类、萜烯含量呈正相关,而“氧化味”、“醋味”与乙酸、乙醛含量显著相关(R2>0.94),说明温度与氧气通过促进水解、氧化及聚合反应,共同调控马瑟兰葡萄酒的感官品质演变路径。该研究为基于化学机制的葡萄酒精准陈酿管理提供了理论依据与实践参考。
This study comprehensively investigated the synergistic effects of temperature and oxygen on the aging quality of Marselan wine and established intrinsic links between chemical composition and sensory attributes.A two-factor experimental design was employed to systematically examine the dynamic changes in color parameters (color intensity, hue, anthocyanin composition, polymeric pigments), volatile compounds (analyzed by GC-MS), and total antioxidant capacity (determined by ABTS assay) of wine samples over a 12-month storage period under different temperature (4 ℃, 15 ℃, 30 ℃) and oxygen exposure levels [low oxygen (LO)-full storage, medium oxygen (MO)-half storage, high oxygen (HO)-periodic oxygenation].Quantitative descriptive sensory analysis was conducted for comprehensive evaluation.The results revealed that elevated temperature and high oxygen conditions significantly accelerated the chemical aging process of the wine.Regarding color, total anthocyanin content decreased, while the proportion of polymeric pigments increased, and the hue value rose from 0.58 to 1.35.Gel permeation chromatography results indicated that the mean degree of polymerization (mDP) in the high-temperature, high-oxygen group reached 4.2, significantly higher than that in the low-temperature, oxygen-limited group (2.1).Concerning aroma, ester and terpene contents decreased by 82.0% and 86.7%, respectively, while acetic acid and acetaldehyde contents increased by up to 214% and 340%.Total antioxidant capacity was positively correlated with total phenolic content (R2=0.91).Principal component analysis (PCA) showed that the first principal component (97.4%) represented the aging axis from ‘fresh’ to ‘oxidized’.Sensory analysis demonstrated that ‘fruity’ and ‘floral’ attributes were positively correlated with ester and terpene concentrations, whereas ‘oxidized’ and ‘vinegary’ notes were significantly associated with acetic acid and acetaldehyde levels (R2>0.89).These findings indicated that temperature and oxygen collectively regulated the evolution of sensory quality in Marselan wine by promoting hydrolysis, oxidation, and polymerization reactions.This research provides a theoretical foundation and practical reference for the precise aging management of wine based on chemical mechanisms.
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