不同陈酿方式对干化葡萄酒的影响分析

Analysis on Different Vinification on the Contents of Dry Wine

以宁夏贺兰山东麓地区赤霞珠葡萄为原料酿造干化葡萄酒,在橡木桶、不锈钢罐中陈酿1年后,采用固相萃取(solid-phase extraction,SPE)气质联用技术(gas chromatograph-mass spectrometer,GC-MS)对其的挥发性物质以及氨基甲酸乙酯进行测定分析。结果表明:经过橡木桶陈酿后的干化葡萄酒,橡木中的单宁、橡木内酯等物质进入到葡萄酒中,参与干化葡萄酒的香气与味感平衡,明显增加了椰子、香草药、玉簪花、紫罗兰等花果香气,优于不锈钢罐储存效果。在氨基甲酸乙酯含量方面,橡木桶陈酿的干化葡萄酒氨基甲酸乙酯含量低于不锈钢罐陈酿。

The dry wine made from cabernet sauvignon grapes at the eastern foothill of Helan Mountain, Ningxia, was brewed in oak barrels and stainless steel tanks for more than one year. The contents of volatile substances and ethyl carbamate of wine were measured by using the methods of solid-phase extraction(SPE) and gas chromatograph-mass spectrometer(GC-MS). As a result, in terms of aroma, the tannins and oak-lactone of the oak barrels were permeated into the dry wine after brewing, and these substances contributed to the aroma and tastes of the dry wine, significantly promoting fruit aroma such as smell of coconut, fragrant herb, host flower and violet. The fragrance in the oak barrel was stronger than that in the stainless steel tank. In terms of ethyl carbamate content, the content of the ethyl carbamate of the wine produced in oak barrel was lower than that of wine made in stainless tank.