Food and Fermentation Industries >

2025 , Vol. 51 >Issue 3: 317 - 323

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039035

Comparative analysis of aroma components and sensory quality of spontaneous fermentation and inoculated fermentation Chardonnay dry white wine in Minqin region

  • SHANG Yi ,
  • CHEN Sheng ,
  • HAO Yan ,
  • LIANG Yanying ,
  • LIU Yanlin
Expand
  • 1(College of Enology, Northwest A&F University, Yangling 712100, China)
    2(Gansu Summer Land Vineyard Co.Ltd., Wuwei 733300, China)
    3(Institute of Fruit and Floriculture Research, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China)

Received date: 2024-03-01

  Revised date: 2024-04-11

  Online published: 2025-02-21

Fold

Abstract

This article aims at investigating the influences of spontaneous fermentation and inoculated fermentation on the aroma components and sensory quality of Chardonnay white wine in Minqin region of Gansu Province.Locally planted Chardonnay grapes as test materials were fermented respectively under spontaneous and commercial-VL1-yeast inoculated conditions.GC-MS and GC-O were performed for the analysis of volatile aroma components and PLRS for the relationship of key volatile components and trait aroma, whose data provided crucial support for sensory evaluation.Results have showed that the VL1-inoculation fermented wine samples were better in terms of basic physicochemical index and taste evaluation.Total 57 aroma compounds, from which 27 important aroma compounds were detected, and the content of alcohols and esters played a crucial role in shaping different flavors.Both test samples exhibited strong scents of tropical fruit and citrus and certain scents of stone fruits and flowers.The differences were that the spontaneous fermentation tended to emit stronger pineapple and melon aromas, whereas VL1-inoculation fermentation led to more obvious banana and lychee aromas.Furthermore, among which diethyl succinate, geranyl acetate and citronellol contributed greatly to the aroma of banana and lychee, whereas farnesol, linalool, ethyl butyrate, ethyl acetate and propanol to the aroma of pineapple and melon.The research results can provide assistance for guiding the production of wine and the selection of yeast in Minqin region.

Key words： wine; Minqin; Chardonnay; aroma compounds; sensory evaluation

Cite this article

SHANG Yi , CHEN Sheng , HAO Yan , LIANG Yanying , LIU Yanlin . Comparative analysis of aroma components and sensory quality of spontaneous fermentation and inoculated fermentation Chardonnay dry white wine in Minqin region[J]. Food and Fermentation Industries, 2025 , 51(3) : 317 -323 . DOI: 10.13995/j.cnki.11-1802/ts.039035

References

[1] 凌梦琪, 王诗, 时同华, 等.碣石山产区不同白葡萄品种性状及葡萄酒风味品质分析[J].食品与发酵工业, 2023, 49(19):112-119.
LING M Q, WANG S, SHI T H, et al.Analysis of varietal traits and wine flavor characteristics of different white grape varieties from Jieshi Mountain region[J].Food and Fermentation Industries, 2023, 49(19):112-119.
[2] 胡丽, 卢浩成, 胡娟, 等.玛纳斯产区五个白色品种葡萄酒的香气分析[J].中外葡萄与葡萄酒, 2021(5):1-7.
HU L, LU H C, HU J, et al.Analysis of wine aroma compounds of five white grape varieties in Manas region[J].Sino-Overseas Grapevine & Wine, 2021(5):1-7.
[3] 郑明朋, 李亚军, 张众, 等.贺兰山东麓‘霞多丽'干白葡萄酒发酵过程中香气成分与特征变化[J].食品与发酵工业, 2023, 49(16):188-195.
ZHENG M P, LI Y J, ZHANG Z, et al.Changes in aroma compounds and characteristics of ‘Chardonnay' dry white wine from the Eastern Foot of Helan Mountain during fermentation[J].Food and Fermentation Industries, 2023, 49(16):188-195.
[4] 杨中杰, 王兴刚, 李守强.民勤县发展酿酒葡萄产业优势及建议[J].甘肃农业科技, 2020, 51(9):71-75.
YANG Z J, WANG X G, LI S Q.Advantages and suggestions of developing wine grape industry in Minqin county[J].Gansu Agricultural Science and Technology, 2020, 51(9):71-75
[5] 周自政, 潘从生, 陈燕.甘肃民勤酿酒葡萄产业发展现状及对策[J].果树实用技术与信息, 2019, 26(2):35-37.
ZHOU Z Z, PAN C S, CHEN Y.The development status and countermeasures of Gansu Minqin wine grape industry[J].Applied Technology and Information for Fruit Tree, 2019, 26(2):35-37.
[6] 韩永奇. 提升新时代区域葡萄酒竞争力情境下的产区个性塑造:现实问题、竞争背景与路径选择:以甘肃河西走廊葡萄酒产区为例[J].中州大学学报, 2018, 35(4):23-29.
HAN Y Q.Personality shaping enhancing in the production area under the condition of regional wine competitiveness in new era:Realistic problems, competition background and path selection—Taking wine region in Hexi Corridor of Gansu Province as an example[J].Journal of Zhongzhou University, 2018, 35(4):23-29.
[7] 陈璐, 石俊, 张晓蒙, 等.酿酒葡萄品种及产区对贺兰山东麓葡萄酒香气质量的影响研究[J].中国酿造, 2022, 41(4):39-45.
CHEN L, SHI J, ZHANG X M, et al.Effects of wine grape varieties and producing areas on aroma quality of wine in the eastern foot of Helan Mountain[J].China Brewing, 2022, 41(4):39-45.
[8] ROLDÁN A M, SÁNCHEZ-GARCÍA F, PÉREZ-RODRÍGUEZ L, et al.Influence of different vinification techniques on volatile compounds and the aromatic profile of palomino fino wines[J].Foods, 2021, 10(2):453.
[9] LAN Y B, XIANG X F, QIAN X, et al.Characterization and differentiation of key odor-active compounds of ‘Beibinghong' icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution[J].Food Chemistry, 2019, 287:186-196.
[10] LEITÃO M C, MARQUES A P, SAN ROMÃO M V.A survey of biogenic amines in commercial Portuguese wines[J].Food Control, 2005, 16(3):199-204.
[11] 赵昊, 王雪薇, 宋晶晶, 等.不同品种葡萄酒香气特征及成分分析[J].中外葡萄与葡萄酒, 2020(6):28-33.
ZHAO H, WANG X W, SONG J J, et al.Analysis of aroma components of different variety wines[J].Sino-Overseas Grapevine & Wine, 2020(6):28-33.
[12] 陶永胜, 彭传涛.中国霞多丽干白葡萄酒香气特征与成分关联分析[J].农业机械学报, 2012, 43(3):130-139.
TAO Y S, PENG C T.Correlation analysis of aroma characters and volatiles in chardonnay dry white wines from five districts in China[J].Transactions of the Chinese Society for Agricultural Machinery, 2012, 43(3):130-139.
[13] 刘永衡, 陈彬, 王学英.啤酒酵母酿造葡萄酒及香气成分GC-MS分析研究[J].中国酿造, 2020, 39(12):171-175.
LIU Y H, CHEN B, WANG X Y.Wine brewed with beer yeast and analysis of aroma components by GC-MS[J].China Brewing, 2020, 39(12):171-175.
[14] 郭松年, 孙海燕, 房俊芳, 等.气质联用仪对不同年份赤霞珠干红葡萄酒香气的测定分析[J].保鲜与加工, 2018, 18(4):101-107.
GUO S N, SUN H Y, FANG J F, et al.Detection and analysis of the aroma of cabernet sauvignon dry red wine in different years by GC-MS[J].Storage and Process, 2018, 18(4):101-107.
[15] 宿萌, 李蕊蕊, 王欢, 等.戴尔有孢圆酵母对品丽珠和马瑟兰葡萄酒香气物质的影响[J].食品与发酵工业, 2020, 46(21):62-69.
SU M, LI R R, WANG H, et al.Effects of Torulaspora delbrueckii on the aroma compounds of Cabernet Franc and Marselan wines[J].Food and Fermentation Industries, 2020, 46(21):62-69.
[16] ZHOU Q, JIA X, YAO Y Z, et al.Characterization of the aroma-active compounds in commercial fragrant rapeseed oils via monolithic material sorptive extraction[J].Journal of Agricultural and Food Chemistry, 2019, 67(41):11454-11463.
[17] 王家梅, 张军翔, 薛洁, 等.威代尔甜葡萄酒主要呈香物质和香气特征的鉴定[J].酿酒科技, 2016(4):25-29.
WANG J M, ZHANG J X, XUE J, et al.Identification of main aroma components and aroma characteristics of vidal sweet wine[J].Liquor-Making Science & Technology, 2016(4):25-29.
[18] 赵芳琴, 王诗, 赵丹丹, 等.混菌发酵接种比例对美乐低醇葡萄酒香气品质的影响[J].甘肃农业大学学报, 2020, 55(1):186-195;203.
ZHAO F Q, WANG S, ZHAO D D, et al.Effect of inoculation ratio of mixed fermentation on aroma quality of merlot low alcohol wine[J].Journal of Gansu Agricultural University, 2020, 55(1):186-195;203.
[19] SHINOHARA T.Gas chromatographic analysis of volatile fatty acids in wines[J].Agricultural and Biological Chemistry, 1985, 49(7):2211-2212.
[20] LONGO R, CAREW A, SAWYER S, et al.A review on the aroma composition of Vitis vinifera L.pinot noir wines:Origins and influencing factors[J].Critical Reviews in Food Science and Nutrition, 2021, 61(10):1589-1604.
[21] VERSTER J C, VAN DE LOO A J A E, BENSON S, et al.The assessment of overall hangover severity[J].Journal of Clinical Medicine, 2020, 9(3):786.
[22] MATEO J J, JIMÉNEZ M.Monoterpenes in grape juice and wines[J].Journal of Chromatography A, 2000, 881(1-2):557-567.
[23] 徐超, 胡文效, 陈明光, 等.葡萄酒发酵香气物质调控研究进展[J].中外葡萄与葡萄酒, 2024(1):81-93.
XU C, HU W X, CHEN M G, et al.Advances on regulation of aroma substances in wine fermentation[J].Sino-Overseas Grapevine & Wine, 2024(1):81-93.
[24] 马云青, 孙佳勰, 毕玉杰, 等.不同酵母对干白葡萄酒发酵过程中香气变化的影响[J].中国酿造, 2021, 40(6):113-118.
MA Y Q, SUN J X, BI Y J, et al.Effect of different yeasts on aroma changes during dry white wine fermentation[J].China Brewing, 2021, 40(6):113-118.
[25] ZHANG B Q, TANG C, YANG D Q, et al.Effects of three indigenous non-Saccharomyces yeasts and their pairwise combinations in co-fermentation with Saccharomyces cerevisiae on volatile compounds of Petit Manseng wines[J].Food Chemistry, 2022, 368:130807.
[26] LUZZINI G, SLAGHENAUFI D, PASETTO F, et al.Influence of grape composition and origin, yeast strain and spontaneous fermentation on aroma profile of Corvina and Corvinone wines[J].LWT, 2021, 143:111120.
[27] 马雪平, 詹萍, 田洪磊, 等.基于GC-MS、DSA结合PLSR研究羊脂处理方式对热反应体系风味形成的影响[J].食品科学, 2020, 41(8):194-201.
MA X P, ZHAN P, TIAN H L, et al.Effects of mutton tallow subjected to different treatments on aroma compounds generated from thermal reaction systems as evaluated by gas chromatography-mass spectrometry, descriptive sensory analysis and partial least squares regression[J].Food Science, 2020, 41(8):194-201.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.