威代尔葡萄成熟及后熟过程中游离态萜烯类香气的变化

The Changes of Free Terpenoid Compounds in Vidal Grape During the Ripening and Post-Ripening Stages

目的:以酿制冰葡萄酒的主要品种——威代尔葡萄为试材,研究威代尔葡萄果实中重要的香气成分——萜烯类化合物在成熟、后熟过程中含量的变化,为掌握、调控冰葡萄酒中的香气形成机制提供基础。方法:采用HS-SPME-GC/MS对成熟及后熟阶段威代尔葡萄果实中游离态萜烯类香气成分进行提取、定性和定量分析。结果:共检测到8种萜烯类香气成分,定量分析结果表明,在花后120～150 d之间,游离态萜烯类香气成分的含量变化显著,大多数萜烯类香气成分在达到最高含量后,伴随气温的下降而急剧下降。结论:采用HS-SPME-GC/MS有效实现了威代尔葡萄样品中游离态萜烯类化合物的提取与检测,8种游离态萜烯类香气成分在果实成熟期得到最大程度的积累,而后熟期其含量普遍下降,这与产地气温的降低有一定的关联。

Objective：The study on the variations of free terpenoid compounds in Vidal grapes at stages of ripening and post-ripening in order to provides data for the process of ice wine using Vidal grapes and theoretical basis for synthesis mechanism of aroma compounds in ice wine.Methods：In this experiment,Vidal grapes,the main variety to brew ice wine,were used as material,and the content changes of free terpenoid compounds in Vidal grapes at Stages of ripening and post-ripening were studied using HS-SPME-GC/MS.Results：the eight free terpenoid compounds in Vidal grapes were qualitive and quantitative analysis.The contents of eight terpenoid compounds had changed acutely during 120 days and 150 days after full bloom and dropped sharply after reaching the maximum.Conclusion：The HS-SPME-GC/MS method effectively realized the extraction and test of free terpenoid compounds in Vidal grapes,terpenoid compounds accumulated in the greatest degree during the maturity phase and the content reduction during post-ripening had a certain relevance with.the decline of air temperature.