Effects of Winemaking Processes on Volatile Compounds of Wine Made from Hermaphrodite Grape Variety NW196

doi:10.7506/spkx1002-6630-201310025

Abstract

Abstract:

In order to investigate the effects of different winemaking processes on volatile compounds of wine made from
hermaphrodite grape variety NW196, the volatile components in wines were extracted by liquid-liquid method and analyzed
by gas chromatography-mass spectrometry (GC-MS). Results indicated that carbonic maceration increased the contents of
esters, acids and phenols as well as the species and contents of volatile compounds in wines while malolactic fermentation
enhanced the contents of alcohols, acids, ketones and phenols as well as the contents of volatile compounds in wines. The
combination of carbonic maceration and malolactic fermentation could form more volatile compounds in wines and a unique
taste which was different from traditional wine.

Key words: winemaking process, hermaphrodite grape variety NW196, carbonic maceration, wine, volatile

CLC Number:

TS262.6

LIU Jing，LI Hua，TAO Yong-sheng，ZHANG Li，WANG Hua. Effects of Winemaking Processes on Volatile Compounds of Wine Made from Hermaphrodite Grape Variety NW196[J]. FOOD SCIENCE, 2013, 34(10): 117-121.

References

[1]吴莹, 李华, 黄宏慧, 等.. 广西都安野生毛葡萄酒中单体酚的测定[J].中国酿造,2010,(7):168-170

[2]黄凤珠, 彭宏祥, 朱建华, 等.南方酿酒葡萄一年两茬果栽培技术研究[J].中国南方果树,2008,37(6):51-53

[3]彭宏祥.南方野生葡萄资源研究及发展酿酒产业的思考[J].中国种业,2006,(12):16-18

[4]李华.葡萄酒品尝学[J].,2006,:-

[5]房玉林, 张昂, 宋士任, 等.3个地区赤霞珠干红葡萄酒香气成分研究[J].西北林学院学报,2007,22(6):114-117

[6]DAN Y Y, YUKIO K, RONALD E S.Higher alcohols, diacetyl, acetoin and 2,3-butanediol biosynthesis in grapes undergoing carbonic maceration[J].Food Research International,2006,39(1):112-116

[7]李华, 王华, 袁春龙, 等..葡萄酒工艺学[J].,2007,:-

[8]胡博然, 徐文彪, 杨新元, 等.霞多丽干白葡萄酒品种香和发酵香成分变化的比较研究[J].农业工程学报,2005,12(12):191-193

[9]李二虎, 惠竹梅, 张振文, 等.8804果实和干红葡萄酒香气成分GC/MS分析[J].西北农林科技大学学报: 自然科学版,2007,6(6):83-85

[10]TAO Y S, LI H, WANG H, et al..Volatile compounds of young Cabernet Sauvignon red wine from Changli County (China) [J].Journal of Food Composition and Analysis,2008,21(8):689-694

[11]XI Z M, TAO Y S, ZHANG L, et al.Impact of cover crops in vineyard on the aroma compounds of Vitis vinifera L. cv Cabernet Sauvignon wine[J].Food Chemistry,2011,127(2):516-522

[12]刘晶, 王华, 李华, 等.CO2浸渍法酿造两性花毛葡萄NW196葡萄酒的研究[J].中国酿造,2011,(09):19-21

[13]侯敏, 李华, 王华.3种萃取溶剂对赤霞珠葡萄酒香气成分GC-MS分析的影响[J].西北农业学报,2011,20(10):90-

[14]HERNANZ D, GALLO V, RECAMALES A F, et al.Comparison of the effectiveness of solid-phase and ultrasound-mediated liquid-liquid extractions to determine the volatile compounds of wine[J].Talanta,2008,76(4):929-935

[15]陶永胜, 李华, 王华.中国不同产区赤霞珠干红葡萄酒香气成分数据的可视化分析[J].分析化学,2008,36(5):653-657

[16]李华, 王华, 刘拉平, 等.爱格丽白葡萄酒香气成分的GC/MS分析[J].中国农业科学,2005,38(6):1250-1254

[17]李华, 胡博然, 张予林.贺兰山东麓地区霞多丽干白葡萄酒香气成分的GC/MS分析[J].中国食品学报,2004,4(3):72-75

[18]南海龙, 李华, 蒋志东.山葡萄及其种间杂种结冰果实香气成分的GC-MS分析[J].食品科学,2009,30(12):168-171

[19]SPRANGER M I, CLIMACO M C, SUN B S, et al.Differentiation of red winemaking technologies by phenolic and volatile composition[J].,2004,513(1):151-161

[20]JOSHI V K, SHARMA S, BHUSHAN S.Effect of method of preparation and cultivar on the quality of strawberry wine[J].Acta Alimentaria,2005,34(4):339-353

[21]李艳, 康俊杰, 成晓玲, 等.3种酿酒酵母酿造赤霞珠干红葡萄酒的香气成分分析[J].食品科学,2010,31(22):378-382

[22]盖禹含, 辛秀兰, 杨国伟, 等.不同酵母发酵的蓝莓酒香气成分GC-MS分析[J].食品科学,2010,31(4):171-174

[23]宋慧丽, 韩舜愈, 蒋玉梅, 等.河西走廊地区赤霞珠干红葡萄酒中的香气成分分析[J].食品科学,2009,30:257-260

[24]房玉林, 王华, 张莉, 等.不同酿造工艺对毛葡萄酒香气的影响[J].农业工程学报,2007,23(9):246-250

[25]ETAIO I, ELORTONDO F J P, ALBISU M, et al.Effect of winemaking process and addition of white grapes on the sensory and physicochemical characteristics of young red wines[J].Australian Journal of Grape and Wine Research,2008,14(3):211-222

[26]SACCHI K L, BISSON L F, ADAMS D O.A review of the effect of winemaking techniques on phenolic extraction in red wines[J].American Society for Enology and Viticulture,2005,56(3):197-206