2 种产量赤霞珠葡萄酒香气和花色苷的比较

doi:10.7506/spkx1002-6630-201424037

食品科学

2 种产量赤霞珠葡萄酒香气和花色苷的比较

岳泰新1,2，迟明1，李梅花3，孟江飞1，张振文1,*

1.西北农林科技大学葡萄酒学院，陕西省葡萄与葡萄酒工程技术研究中心，陕西杨凌 712100；2.包头轻工职业技术学院
生物工程学院，内蒙古包头 014030；3.云南省昆明市宜良县北古城镇人民政府规划与建设中心，云南昆明 652112

出版日期:2014-12-25 发布日期:2014-12-29
通讯作者: 张振文
基金资助:
国家现代农业产业技术体系建设专项（CARS-30-zp-9）

Comparison of Aroma Compounds and Anthocyanins in Cabernet Sauvignon Wines from Two Different Crop Yields

YUE Tai-xin1,2, CHI Ming1, LI Mei-hua3, MENG Jiang-fei1, ZHANG Zhen-wen1,*

1. Shaanxi Engineering Research Center for Viti-Viniculture, College of Enology, Northwest A&F University, Yangling 712100,
China; 2. School of Biological Engineering, Baotou Light Industry Vocational Technical College, Baotou 014030, China;
3. Rural and Urban Planning and Construction Service Centre of The People’s Government of Beigu Cheng Town, Kunming, 652112, China

Online:2014-12-25 Published:2014-12-29
Contact: ZHANG Zhen-wen

摘要/Abstract

摘要：

应用气相色谱-质谱联用和高效液相色谱-电喷雾离子源-质谱联用技术对卢龙县2 种产量（7 500和10 500 kg/hm2）赤霞珠葡萄酒中香气和花色苷类物质进行定性与定量分析。共检测出32 种香气物质（包括高级醇、酯类、脂肪酸、萜烯和降异戊二烯类、挥发性酚类等）和16 种花色苷类物质（包括5 种基本花色苷及其乙酰
化和香豆酰化衍生物）。结果表明，7 500 kg/hm2产量条件下赤霞珠葡萄酒中拥有较高含量的高级醇、酯类、脂肪酸、挥发性酚类及香气总量，其中异戊醇、2-苯基乙醇、乙酸乙酯、乙酸异戊酯、己酸乙酯和辛酸含量显著高于10 500 kg/hm2产量，而10 500 kg/hm2产量葡萄酒中萜烯类和降异戊二烯类物质含量略高。10 500 kg/hm2产量处理的葡萄酒中的花色苷总量高于7 500 kg/hm2产量处理的葡萄酒中花色苷总量，但花色苷单体中除花翠素葡萄糖苷和二甲花翠素葡萄糖苷外，其余花色苷含量差异均不显著。因此，幼果膨大期疏穗降低产量对葡萄酒香气组成和含量的影响大于对花色苷的影响。

关键词: 产量, 赤霞珠, 香气, 花色苷, 葡萄酒, 气相色谱-质谱联用, 高效液相色谱-电喷雾离子源-质谱联用

Abstract:

The aroma compounds and anthocyanins of Cabernet Sauvignon wines from two different crop yields (7 500 and
10 500 kg/hm2) were qualitatively and quantitatively analyzed by gas chromatography-mass spectrometry (GC-MS) and high
performance liquid chromatography-electrospray-ionization-mass spectrometry (HPLC-ESI-MS), respectively. Thirty-two
aroma components including higher alcohols, esters, fatty acids, terpenes, norisoprenoids and volatile phenols, and sixteen
anthocyanins including five fundamental anthocyanins and their acetylated and coumaroylated derivatives were detected.
The results showed that the contents of higher alcohols, esters, fatty acids, volatile phenols and total aroma components in
wine from the low grape yield were higher than in wine from the high one, especially for 2-phenylethanol, ethyl acetate,
isoamyl acetate, ethyl hexanoate and hexanoic acid. However, the contents of terpenes and norisoprenoids were higher
in wine from the high-yield treatment than in wine from the low-yield counterpart. As for anthocyanins, there were no
significant difference between both treatments, expect for delphinidin-3-O-glucoside and malvidin-3-O-glucoside, while the
content of total anthocyanins was higher in wine from the high-yield treatment than in that from the low-yield one. These
results suggest that the crop yields play a significant role in the aroma composition and thocyanin contents in wine.

Key words: crop yield, Cabernet Sauvignon, aroma, anthocyanin, wine, gas chromatography-mass spectrometry (GC-MS), high performance liquid chromatography-electrospray ionization-mass spectrometry (HPLC-ESI-MS)

中图分类号:

TS262.6

岳泰新1,2，迟明1，李梅花3，孟江飞1，张振文1,*. 2 种产量赤霞珠葡萄酒香气和花色苷的比较[J]. 食品科学, doi: 10.7506/spkx1002-6630-201424037.

YUE Tai-xin1,2, CHI Ming1, LI Mei-hua3, MENG Jiang-fei1, ZHANG Zhen-wen1,*. Comparison of Aroma Compounds and Anthocyanins in Cabernet Sauvignon Wines from Two Different Crop Yields[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201424037.

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2 种产量赤霞珠葡萄酒香气和花色苷的比较

Comparison of Aroma Compounds and Anthocyanins in Cabernet Sauvignon Wines from Two Different Crop Yields

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