晚收小芒森葡萄果实转红现象对甜白葡萄酒风味品质的影响

doi:10.7506/spkx1002-6630-20251222-178

食品科学 ›› 2026, Vol. 47 ›› Issue (14): 51-61.doi: 10.7506/spkx1002-6630-20251222-178

• 基础研究 • 上一篇

晚收小芒森葡萄果实转红现象对甜白葡萄酒风味品质的影响

赵洪明，杨赵朝阳，杨真悦，张博，甄得珠，江涛，张云伟，杨晨露，马雯

（1.宁夏大学葡萄酒与园艺学院，宁夏?银川 750021；2.银川裕创科兴农业发展有限公司，宁夏?银川 750021；3.枕山酒庄（宁夏）有限公司，宁夏?银川 751600；4.宁夏贺兰山东麓葡萄酒产业技术创新中心（有限公司），宁夏?银川 750004；5.宁夏葡萄与葡萄酒工程技术研究中心，宁夏?银川 750021；6.葡萄与葡萄酒教育部工程研究中心，宁夏?银川 750021）

发布日期:2026-08-24
基金资助:
国家自然科学基金地区科学基金项目（32160577）；中国科学院“西部之光”人才培养计划项目（XAB2022YW12）；宁夏科技创新团队项目（2025CXTD002）

Effect of Berry Reddening on the Flavor Profile of Sweet White Wine Produced from Late-Harvest Vitis vinifera L. cv. Petit Manseng

ZHAO Hongming, YANG Zhaozhaoyang, YANG Zhenyue, ZHANG Bo, ZHEN Dezhu, JIANG Tao, ZHANG Yunwei, YANG Chenlu, MA Wen

(1. School of Enology and Horticulture, Ningxia University, Yinchuan 750021, China; 2. Yinchuan Yuchuang Kexing Agricultural Development Co. Ltd., Yinchuan 750021, China; 3. Zhenshan Estates (Ningxia) Co. Ltd., Yinchuan 751600, China; 4. Ningxia Helan Donglu Wine Industry Technology Innovation Center Co. Ltd., Yinchuan 750004, China; 5. Ningxia Engineering and Technology Research Center for Grape and Wine, Yinchuan 750021, China; 6. Engineering Research Center of Grape and Wine, Ministry of Education, Yinchuan 750021, China)

Published:2026-08-24

摘要/Abstract

摘要： 本研究选用宁夏贺兰山东麓同一地块、同一延迟采收时期的小芒森（Vitis vinifera L. cv. Petit Manseng）白色酿酒葡萄为原料，以正常晚收为对照，人工挑选并采收具有转红现象的葡萄果实，并分别进行中试规模晚收转红自然甜型白葡萄酒（reddened-withered late-harvest sweet white wine，RSW）与晚收非转红自然甜型白葡萄酒（non-reddened late-harvest sweet white wine，NSW）酿造实验。通过测定葡萄酒基本理化指标、CIELab参数、挥发性物质、酚类物质、生物胺及真菌毒素等数据，并结合感官分析实验，得出以下结果：1）RSW还原糖、挥发酸含量显著高于NSW（P＜0.05）；2）RSW的黄色调、颜色饱和度较NSW高，NSW的明度高于RSW；3）RSW中酸类、醇类、乙酸酯类、羰基化合物及其他挥发性物质含量均显著高于NSW（P＜0.01）；4）RSW中黄酮醇类及黄烷醇类物质的含量显著高于NSW，NSW中酚酸类物质含量显著高于RSW（P＜0.05）；5）RSW和NSW生物胺含量均低于法规限值，且未检出有害真菌毒素；6）在感官评价中RSW和NSW在香气方面差异显著（P＜0.05），RSW以过熟水果香气为核心且结构复杂度、浓郁度更突出，NSW则以新鲜水果香气为主，并在纯净度、新鲜感上表现更优。本研究较为系统地分析了葡萄原料晚收转红现象对甜白葡萄酒风味品质的影响，为国产甜白葡萄酒的原料筛选、工艺优化及风味定向调控提供了一定的理论基础与技术支撑。

关键词: 宁夏贺兰山东麓产区；小芒森；晚收；甜白葡萄酒；风味成分；感官特征

Abstract: To explore the effect of the reddening phenomenon in late-harvest grapes on the quality and flavor of sweet white wine from the eastern foothill of Helan Mountain, Ningxia, this study selected white wine grapes (Vitis vinifera L. cv. Petit Manseng) from the same plot and the same delayed harvest period in this region as raw materials for winemaking. Normal late-harvest grapes were taken as control. Grapes exhibiting the reddening phenomenon were hand-selected and harvested, and pilot-scale fermentations of reddened-withered late-harvest sweet white wine (RSW) and non-reddened late-harvest sweet white wine (NSW) were carried out. Basic physicochemical parameters, CIELab color parameters, volatile compounds, phenolic substances, biogenic amines, and mycotoxins of the wines were determined. In addition, a sensory evaluation was performed. The results showed that: 1) RSW had significantly higher reducing sugar and volatile acid contents than NSW (P < 0.05); 2) RSW had higher yellow hue and color saturation than NSW, while NSW showed higher lightness; 3) the contents of acids, alcohols, acetates, carbonyl compounds and other volatile substances in RSW were significantly higher than those in NSW (P < 0.01); 4) the contents of flavonols and flavanols were significantly higher, and the content of phenolic acids was significantly lower in RSW than in NSW (P < 0.05); 5) the contents of biogenic amines in both RSW and NSW were below the legal limits, and no harmful mycotoxins were detected; and 6) sensory aroma significantly differed between RSW and NSW (P < 0.05)—RSW was characterized by overripe fruit aroma with greater structural complexity and intensity, whereas NSW was dominated by fresh fruit aroma and performed better in purity and freshness. Our findings provide a theoretical basis and technical support for raw material selection, process optimization, and flavor modulation in the production of domestic sweet white wine.

Key words: eastern foothill of Helan Mountain in Ningxia; Petit Manseng; late-harvest; sweet white wine; flavor components; sensory properties

中图分类号:

TS262.6

赵洪明，杨赵朝阳，杨真悦，张博，甄得珠，江涛，张云伟，杨晨露，马雯. 晚收小芒森葡萄果实转红现象对甜白葡萄酒风味品质的影响[J]. 食品科学, 2026, 47(14): 51-61 https://doi.org/10.7506/spkx1002-6630-20251222-178

ZHAO Hongming, YANG Zhaozhaoyang, YANG Zhenyue, ZHANG Bo, ZHEN Dezhu, JIANG Tao, ZHANG Yunwei, YANG Chenlu, MA Wen. Effect of Berry Reddening on the Flavor Profile of Sweet White Wine Produced from Late-Harvest Vitis vinifera L. cv. Petit Manseng[J]. FOOD SCIENCE, 2026, 47(14): 51-61 https://doi.org/10.7506/spkx1002-6630-20251222-178

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晚收小芒森葡萄果实转红现象对甜白葡萄酒风味品质的影响

Effect of Berry Reddening on the Flavor Profile of Sweet White Wine Produced from Late-Harvest Vitis vinifera L. cv. Petit Manseng

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