架式对干白葡萄酒香气成分的影响

doi:10.7506/spkx1002-6630-201404021

食品科学 ›› 2014, Vol. 35 ›› Issue (4): 101-106.doi: 10.7506/spkx1002-6630-201404021

架式对干白葡萄酒香气成分的影响

南立军1，李雅善1，刘丽媛1，王华1,2,3，李华1,2,3,*

1.西北农林科技大学葡萄酒学院，陕西杨陵 712100；2.陕西省葡萄与葡萄酒工程技术研究中心，陕西杨凌 712100；
3.西北农林科技大学合阳葡萄试验示范站，陕西合阳 715300

收稿日期:2013-06-16 修回日期:2014-02-14 出版日期:2014-02-25 发布日期:2014-03-17
通讯作者: 李华 E-mail:n15277446653@126.com
基金资助:
“十二五”国家科技支撑计划项目（2012BAD31B07）

Effect of Trellises on Aroma Compounds of Dry White Wines

NAN Li-jun1, LI Ya-shan1, LIU Li-yuan1, WANG Hua1,2,3,,2,3,*

1. College of Enology, Northwest A&F University, Yangling 712100, China;
2. Shaanxi Engineering Research Center for Viti Viniculture, Yangling 712100, China
3. Heyang Grape Experiment and Demonstration Stations, Northwest A&F University, Heyang 715300, China

Received:2013-06-16 Revised:2014-02-14 Online:2014-02-25 Published:2014-03-17
Contact: LI Hua E-mail:n15277446653@126.com

摘要/Abstract

摘要：

目的：为需埋土防寒的酿酒葡萄确定一个适宜的架式。方法：以白葡萄爱格丽为试材，以传统的独龙干形架式（independent long-stem pruning，ILSP）为对照，以单爬地龙架式（single crawled cordon training，SCCT）为研究对象，3 个不同采收期采收的葡萄酿酒后，固相微萃取结合气相色谱-质谱联用（SPME-GC-MS）测定其香气成分。结果：爱格丽干白葡萄酒中共被检测出30 种香气化合物，含量为3.9 μg～1.531 1 mg，共计14.040 7 mg。ILSP有利于酯类的积累（除了花后80 d的乙醇酯）。提前采收的SCCT葡萄酒能够积累更多的高级醇、乙醇酯和有机酸含量。推迟采收的ILSP葡萄酒能够赋予葡萄酒更复杂的风味。结论：SCCT能够促进葡萄酒香气化合物的较早积累，从而保证葡萄酒产量和品质的稳定性，有利于葡萄酒产业可持续的发展。

关键词: 架式, 采样时间, 干白葡萄酒, 香气成分

Abstract:

Objective: The aim of this study was to establish a new pruning system for dormant grapevines. Methods: The
traditional independent long-stem pruning (ILSP) was used as control to compare the effect of single crawled cordon training
(SCCT) on the aroma compounds of Ecolly dry white wine. The aroma compounds of dry white wines from Ecolly grapes
harvested at three time points (80, 90 and 120 d) after anthesis were extracted by solid-phase micro-extraction and analyzed
by gas chromatography-mass spectrometry (GC-MS). Results: A total of 30 compounds with contents ranging from 3.9 μg
to 1.531 1 mg and a total amount of 14.040 7 mg were identified in these wine samples. Esters were accumulated mainly
by ILSP except for ethanol esters at 80 days after anthesis. SCCT led to higher contents of higher alcohols, ethanol esters
and organic acids than ILSP at 80 days after anthesis whereas ILSP wines brewed at 120 days after anthesis displayed more
complex aroma characteristics. Conclusion: SCCT could improve the earlier accumulation of aroma compounds in wine and
guarantee the stable yield and quality of wine, thereby favoring the sustainable development of wine industry.

Key words: trellis, sampling time, dry white wine, aroma composition

中图分类号:

S663.1

南立军1，李雅善1，刘丽媛1，王华1,2,3，李华1,2,3,*. 架式对干白葡萄酒香气成分的影响[J]. 食品科学, 2014, 35(4): 101-106.

NAN Li-jun1, LI Ya-shan1, LIU Li-yuan1, WANG Hua1,2,3, LI Hua1,2,3,*. Effect of Trellises on Aroma Compounds of Dry White Wines[J]. FOOD SCIENCE, 2014, 35(4): 101-106.

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架式对干白葡萄酒香气成分的影响

Effect of Trellises on Aroma Compounds of Dry White Wines

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