食品科学 ›› 2019, Vol. 40 ›› Issue (18): 203-209.doi: 10.7506/spkx1002-6630-20181026-318

• 成分分析 • 上一篇    下一篇

贺兰山东麓‘赤霞珠’干红葡萄酒陈酿香气特征

张众,李辉,张静,薛洁,张军翔   

  1. (1.宁夏大学农学院,宁夏?银川 750021;2.贺兰晴雪酒庄,宁夏?银川 750000;3.中国食品发酵工业研究院,北京 100015;4.宁夏大学葡萄酒学院,宁夏?银川 750021)
  • 出版日期:2019-09-25 发布日期:2019-09-23
  • 基金资助:
    宁夏自治区“十三五”重大科技项目(2016BZ06)

Aroma Characteristics of Aged ‘Cabernet Sauvignon’ Dry Red Wine from Eastern Foothill of Helan Mountain

ZHANG Zhong, LI Hui, ZHANG Jing, XUE Jie, ZHANG Junxiang   

  1. (1. School of Agriculture, Ningxia University, Yinchuan 750021, China;2. Helan Qingxue Winery, Yinchuan 750000, China;3. China National Research Institute of Food and Fermentation Industries, Beijing 100015, China;4. School of Wine, Ningxia University, Yinchuan 750021, China)
  • Online:2019-09-25 Published:2019-09-23

摘要: 利用顶空固相微萃取和气相色谱-质谱联用技术定量测定宁夏贺兰山东麓葡萄酒产区10?个垂直年份‘赤霞珠’干红葡萄酒的香气成分,对香气成分进行聚类热图分析,探究不同年份主要香气成分的差异,对葡萄酒香气进行感官评价,并构建香气成分与香气品质的相关矩阵。结果表明,贺兰山东麓‘赤霞珠’干红葡萄酒香气成分以酯类物质为主,其次是醇类和酸类物质;从2015年份到2005年份,葡萄酒香气由黑色水果味、植物味和烘烤味,向红色水果味、香料味、动物味、树脂味和泥土类气味转变;感官分析结果表明,陈酿7、8?a的葡萄酒香气品质达到最高水平;聚类热图将不同年份葡萄酒的主要香气成分归为3?类;相关矩阵分析结果表明,乙酸乙酯、苯甲醛、丁酸里哪酯和乳酸乙酯是影响贺兰山东麓‘赤霞珠’干红葡萄酒陈酿的关键香气成分。

关键词: 贺兰山东麓, 葡萄酒, 陈酿, 香气, 顶空固相微萃取-气相色谱-质谱联用

Abstract: The aroma components of ‘Cabernet?Sauvignon’ dry red wines from 10 vertical vintages and the Eastern Foothill of Helan Mountain in Ningxia were determined quantitatively by head space-solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). The cluster heat map analysis of aroma components was performed to reveal the differences in the main aroma components among different vintages. The sensory evaluation of wine aroma was carried out as well. The correlation matrix between aroma components and aroma quality was constructed. Results showed that the main aroma components identified were esters, followed by alcohols and acids. From the vintage 2015 to 2005, wine aroma changed from black fruit-like, vegetal and baked to red fruit-like, spice-like, animal-like, resin-like and earthy. Sensory analysis showed that aroma quality of wine aged for 7 and 8 years reached the highest level. The main aroma components of wines from different vintages were clustered into three groups according the cluster heat map. Correlation matrix analysis revealed that ethyl acetate, benzaldehyde, linalyl butyrate and ethyl lactate were the key aroma components in aged ‘Cabernet Sauvignon’ dry red wine.

Key words: Eastern Foothill of Helan Mountain, wine, aging, aroma, head space-solid phase microextraction-gas chromatography-mass spectrometry

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