关键词: 扩展青霉；&lsquo, 蛇龙珠&rsquo, 葡萄酒；棒曲霉素；理化品质；挥发性物质

Abstract:

In this experiment, we aimed to study the effect of Penicillium expansum infection of Cabernet Gernischt grapes
on the patulin content, physicochemical indexes and volatile composition of the corresponding wine. The results showed
that patulin content of the wine made from grapes with postharvest infection by Penicillium expansum was lower than the
detection limit (10 μg/L) of the HPLC method as described in the standard SN/T 2008—2007, suggesting that patulin does
not accumulate to exceed the maximum allowable limit, while the physicochemical indexes and aroma compounds of wine
were affected by this treatment as indicated by a significant increase in chroma as well as the contents of tannin, total phenols
and total anthocyanins (P < 0.05) and a decrease in alcohol level. The volatile composition analysis showed that the types
and contents of volatiles in treated and control samples were different; the contents of 1-octen-3-ol, 3-methylthiopropanol
and octanoic acid were higher in the treated sample than in the control one whereas phenethyl acetate, damascenone
and α-terpilenol were lower (P < 0.05). Taking into account the odor thresholds and organoleptic properties of volatile
compounds, P. expansum infection of grapes would affect wine flavor and raise the risk of wine quality deterioration.

Key words: Penicillium expansum, Cabernet Gernischt wine, patulin, physicochemical quality, volatile compounds