不同成熟度赤霞珠葡萄所酿酒香气质量分析

Aroma Quality Analysis of Wines from Cabernet Sauvignon Grapes with Different Maturities

目的:选择不同成熟度的赤霞珠葡萄做酿酒试验,研究葡萄成熟过程中所酿酒香气质量的变化规律。方法:样品香气成分采用二氯甲烷萃取,GC-MS检测分析,同时进行样品酒的感官分析。品尝员均经过葡萄酒品尝学的感官分析训练。结果:从供试酒样中共分析得到44种挥发性成分,其中21种具有气味活性。在°Brix17.0～22.0范围,成熟度较高的原料所酿酒芳香酯总量下降,但有活性的芳香酯随成熟度变化不大;有活性的高级醇、萜烯醇和去甲类异戊二烯化合物随原料成熟度增加在酒中含量增加,其中°Brix20.6所酿酒中上述活性香气成分总量最高;呋喃类等其他微量香气成分的含量变化与原料成熟度没有关系。感官分析结果表明,外观和口感质量随原料成熟度的增加,得分增加,而当原料°Brix20.6时所酿酒香气质量得分最高。结论:在°Brix17.0～22.0范围,昌黎赤霞珠葡萄在成熟度°Brix20.6时所酿酒中活性香气成分最多,香气感官质量最佳。

Objective： To reveal the change pattern of wine aroma quality from grapes during ripening, Cabernet Sauvignon grapes with different °Brixs were selected to make wine. Method： Volatile compounds of sample wines were extracted by micro-extraction with dichloromethane, and then collected dichloromethane was injected to GC-MS to detect volatiles. Meanwhile, sensory analysis of sample wines was realized by panelists trained with wine tasting practice. Re sult： Forty four volatile compounds were quantified in sample wines and twenty ones were active. From °Brix 17.0 to 22.0, wines from much riper grapes had less content of aromatic esters, but active esters were constant. With the development of grape maturity, the wine had much higher contents of active higher alcohols, terpenols and β-damascenone, especial- ly for wine from °Brix 20.6. Contents of furans and other trace compounds were not dependent on grape maturity. Sensory analysis showed that wine from °Brix 20.6 had highest aroma score, while visual and taste scores of wine increased with the development of maturity. Conclusion： From °Brix 17.0 to 22.0, the wine from Cabernet Sauvignon with maturity of °Brix 20.6 has more active odorants and give the best aroma quality.