疏果方式对赤霞珠葡萄酒中挥发性物质的影响

Effects of Different Thinning Techniques on Volatile Compounds Content in Cabernet Sauvignon Wine

以经疏果处理的"赤霞珠"葡萄为原料酿制葡萄酒,以未做疏果处理的葡萄所酿葡萄酒为对照,采用顶空固相微萃取(HS-SPME)与气相色谱-质谱(GC-MS)联用技术,定量分析了各葡萄酒共有的15种主要挥发性成分间的差异。结果表明,这15种挥发性物质在疏粒葡萄酒中的总含量高于疏穗葡萄酒,而在对照葡萄酒中含量最低。其中,异戊醇为所检出挥发性物质中含量最高的香气物质,在疏粒葡萄酒中含量最高,在疏穗葡萄酒中含量最低;2-苯乙醇为赋予赤霞珠葡萄酒玫瑰花香气的主要挥发性物质之一,其在疏穗葡萄酒中含量最高,在疏粒葡萄酒中次之;疏粒葡萄酒具有较高含量的乙酸异戊酯和己酸乙酯,而疏穗葡萄酒中乙酸乙酯含量高于其他葡萄酒;低含量的有机酸可增加酒香的复杂感,3-甲基丁酸在疏穗葡萄酒中含量最高,在疏粒葡萄酒中含量次之。说明不同疏果方式对赤霞珠葡萄酒中挥发性物质的含量有一定的影响。

Cabernet Sauvignon grape, processed by berry-thinning and cluster thinning respectively, was used as raw materials for grape wine production. On the other hand, grape wine produced by Cabernet Sauvignon grape without any thinning treatment was used as the control group.HS-SPME coupled with GC-MS were used to quantify the main 15 volatile compounds in the three Cabernet Sauvignon wine samples. The results showed that, the total content of 15 volatile compounds in berry-thinning wine was higher than that in cluster-thinning wine, and their total content in the control wine was the lowest; 3-methyl-1-butanol, as the volatile compound with the highest content among all 15 volatile compounds in the three wine samples, its content in berry-thinning wine was the highest and in cluster-thinning wine the lowest; 2-phenylethanol, as the main volatile compound for the rose flower fragrance of Cabernet Sauvignon wine, its content in cluster-thinning wine was the highest and in berry-thinning wine the lowest; berry-thinning wine had higher content of isoamyl acetate and ethyl caproate, while ethyl acetate in cluster-thinning wine was higher than in other two wine samples; low content of organic acids could enhance the complexity of wine aroma, and 3-methyl butyrate content in cluster-thinning wine was the highest, in berry-thinning wine comparatively low, and in control wine the lowest. All the evidence proved that different thinning techniques had certain effects on volatile compounds content in Cabernet Sauvignon wine.