不同年份干红葡萄酒香气物质分析研究(英文)

摘要/Abstract

摘要： 葡萄酒香气物质是决定葡萄酒的风格及质量的重要化学成分。分析研究我国不同原产地域葡萄酒香气成分对葡萄酒质量的感官标准体系的建立,以及对葡萄酒生产工艺优化和质量评价有着重要意义。本试验研究了宁夏贺兰山东麓原产地域不同红色酿酒品种所酿造的不同年份的干红葡萄酒香气的化学成分,采用溶液萃取法提取3个单品种2001年份的赤霞珠、梅鹿辄、蛇龙珠干红和1997、1994年份的蛇龙珠干红香气物质成分;用气相色谱-质谱进行分离测定,结合计算机检索技术对分离化合物进行鉴定,应用TIC峰面积归一法测定各成分的相对含量;分别分离出36、31、32、32和30个峰,鉴定出36、31、31、31和29个香气化学成分,共占其色谱流出组分总量的为100.00%、100.00%、99.97%、99.74%和99.66%。它们主要是脂肪羧酸、脂肪醇、芳香醇、低级脂肪酸、脂肪酮、杂环类(呋喃类、噻吩类)、醚类等。在相同酿造工艺处理条件下,不同单品种干红葡萄酒中,相对含量较高的香气成分种类相似,而微量特征香气成分差异较为显著,从而构成各类不同品种葡萄酒独特香气和风格。2001年、1997年和1994年三个不同年份的蛇龙珠干红在大罐陈酿过程中,共检测出香气成分37种。其中相同的香气化合物成分有25个。表明陈酿过程中,香气成分变化较为平缓。香气成分含量变化规律为:酯类由低→高→较低,醇类由高→低→最高,羧酸类、酮类及杂环类都呈现出由高→低逐渐转化的趋势,醚类化合物由低→高→较高的变化规律。

关键词: 干红葡萄酒, 不同年份, 香气成分, 气相色谱-质谱法

Abstract: Wine aroma is a significant composition contributed to differences of wine styles and qualities. The aim of this study is to ascertain the chemical composition of wine aroma in Geographic origin of Ningxia Helan Mountain Eastern Region. It provides practical value for the establishment of standard systems for sensory evaluation, technology optimization and quality appraisal for wine production. Chemical constituents of the volatile compounds from the different vintage of monovarietal dry red wines were studied. The aromatic compounds were extracted by solvent extraction and analyzed by GC-MS, with their relative contents determined by area normalization. The different peaks of 36, 31, 32, 32 and 30 compounds from the wines’ vintage 2002 of Cabernet Sauvignon, Merlot, Cabernet Gernischt for 1997 and 1994 of Cabernet Gernischt were respectively obtained, and 36, 31, 31 and 29 of them were identified. These constituents respectively represented 100.00% ,100.00%, 99.97%, 99.74% and 99.66% of the total peak areas. They were mainly fatty acids, fatty alcohol, aralkanols, fatty ketones, heterocyclic compounds, ethers and other chemical groups. Under the same fermentation technology, the higher relative contents and patterns of aromatic compounds were similar but the characteristic aroma trace components were very different; so as to be led to an unique aroma and style for different variety wines. Cabernet Gernischt wines which aged in steel containers from vintages 2002, 1997 and 1994 were tested respectively. A total 37 kinds of aroma were detected in their processes, while 25 kinds of aroma were common to the three different vintages. The aroma components changed gently during the aging of the wine. The patterns showed: the relative contents of total ester changed low→high→lower; total alcohols were high→low→higher; while organic acids, ketones and heterocyclic compounds degrade and transform; with esters showing low→high→higher.

Key words: dry red wine, vintage, aromatic composition, gas chromatography-mass spectrometry

胡博然, 李华. 不同年份干红葡萄酒香气物质分析研究(英文)[J]. 食品科学, 2006, 27(10): 487-492.

HU Bo-Ran, Li-Hua. Study on Aromatic Compositions for Different Vintages of Dry Red Wines[J]. FOOD SCIENCE, 2006, 27(10): 487-492.

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不同年份干红葡萄酒香气物质分析研究(英文)

Study on Aromatic Compositions for Different Vintages of Dry Red Wines

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