不同产地和烘烤程度橡木片对葡萄酒陈酿香气的影响

doi:10.7506/spkx1002-6630-201506036

食品科学

不同产地和烘烤程度橡木片对葡萄酒陈酿香气的影响

李兰晓1，李记明1,*，徐岩1,2，范文来2，唐柯2，于英1，沈志毅1，姜文广1

1.烟台张裕集团有限公司技术中心，山东烟台 264000；2.江南大学生物工程学院，酿酒微生物与应用酶学实验室，
教育部工业生物技术重点实验室，江苏无锡 214122

出版日期:2015-03-25 发布日期:2015-03-17
通讯作者: 李记明
基金资助:
山东省泰山学者计划项目；烟台市科技发展计划项目（2010106）

Effects of Oak Chips with Different Origins and Degrees of Toasting on the Aroma of Wine during Aging

LI Lanxiao1, LI Jiming1,*, XU Yan1,2, FAN Wenlai2, TANG Ke2, YU Ying1, SHEN Zhiyi1, JIANG Wenguang1

1. Center of Science and Technology, Yantai Changyu Group Co. Ltd., Yantai 264000, China;
2. Key Laboratory of Industrial Biotechnology, Ministry of Education, Laboratory of Brewing Microbiology and Applied Enzymology,
School of Biotechnology, Jiangnan University, Wuxi 214122, China

Online:2015-03-25 Published:2015-03-17
Contact: LI Jiming1

摘要/Abstract

摘要：

采用顶空固相微萃取和气相色谱-质谱联用技术，测定不同产地和烘烤程度橡木片陈酿的葡萄酒中主要陈酿香气成分，并进行主成分分析和判别分析。结果表明，橡木产地和烘烤程度2 种因素对葡萄酒中的陈酿香气成分大多具有显著或极显著影响，糠醛、5-甲基糠醛、顺式橡木内酯、香草醛、愈创木酚、4-甲基愈创木酚、丁子香酚、4-乙基苯酚和4-乙基愈创木酚，9 种化合物均是受烘烤程度的影响更大，而反式橡木内酯、反式异丁子香酚，2 种化合物则受产地因素的影响更大。主成分分析结果表明，提取的3 个主成分的方差累计贡献率达到83.8%，能够反映不同橡木对葡萄酒陈酿香气的影响。通过判别分析，确定不同橡木陈酿的葡萄酒，香气成分产生差异的主要化合物，并建立了区分橡木产地和烘烤程度的分类模型，可根据各种陈酿香气成分的含量，判别不同产地和烘烤程度橡木陈酿的葡萄酒。

关键词: 葡萄酒, 橡木片, 产地, 烘烤程度, 陈酿香气

Abstract:

The main aroma components of wines treated with oak chips from different origins and toasting degrees during
aging were determined by solid-phase micro-extraction and gas chromatography-mass spectrometry (GC-MS), and principal
component analysis (PCA) and discriminant analysis were performed in the present work. Results showed that the main
aroma components in wines during aging were influenced significantly or extremely significantly by the two factors, origin
and toasting degree of oak chips. Nine compounds including furfural, 5-methyl furfural, cis oak lactone, vanillin, guaiacol,
4-methyl guaiacol, eugenol, 4-ethyl phenol and 4-ethyl guaiacol were affected more remarkably by toasting degree than
by origin, while trans oak lactone and isoeugenol were mainly affected by origin. The PCA results showed that 3 principal
components accounted for 83.8% of total variations, which can reflect the influences of different oaks on wine aroma
components. The main compounds contributing to the differences in aroma components influenced by oak chips were
confirmed by discriminant analysis, and a discrimination function model was established to discriminate the wines aged with
oak chips of different origins and toasting degrees according to the contents of different aroma components.

Key words: wine, oak chips, origin, toasting degree, aroma components

中图分类号:

TS262.6

李兰晓1，李记明1,*，徐岩1,2，范文来2，唐柯2，于英1，沈志毅1，姜文广1. 不同产地和烘烤程度橡木片对葡萄酒陈酿香气的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201506036.

LI Lanxiao1, LI Jiming1,*, XU Yan1,2, FAN Wenlai2, TANG Ke2, YU Ying1, SHEN Zhiyi1, JIANG Wenguang1. Effects of Oak Chips with Different Origins and Degrees of Toasting on the Aroma of Wine during Aging[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201506036.

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不同产地和烘烤程度橡木片对葡萄酒陈酿香气的影响

Effects of Oak Chips with Different Origins and Degrees of Toasting on the Aroma of Wine during Aging

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