玛纳斯产区四个酿酒葡萄品种酒质特征的初步研究

Brewing characteristics of four grape varieties in Manas region

2018年对酿酒葡萄品种比诺塔吉、多姿桃、司特本和马贝克进行小规模发酵实验,并检测其发酵过程中的温度、比重和基本理化指标变化。并利用高效液相色谱-质谱联用(HPLC-MS)和顶空固相微萃取-气相质谱联用(HS-SPME-GC-MS)方法检测葡萄酒中的酚类物质和香气物质。结果表明,马贝克酚酸类(64.65 mg/L)和黄酮醇类(82.50 mg/L)物质含量最高,非花色苷酚类物质轮廓丰富;多姿桃各酚类物质含量较为均衡;比诺塔吉黄烷醇类物质含量(189.54 mg/L)最高;司特本的花色苷总量(87.04 mg/L)远低于其他三个品种。多姿桃的花香、果香、焦糖香及烘烤香最丰富,但化学味最重;马贝克花香果香和焦糖香优于司特本,但植物味要重于其余三个品种;司特本的烘烤香仅次于多姿桃;比诺塔吉的花香和焦糖香表现最差。综合来看,马贝克和多姿桃适于玛纳斯产区风土下干红葡萄酒的酿造。

In 2018,the small-scale fermentation experiments were carried out on the grape varieties Pinotage,Dolcetto,Steuben and Malbec.The changes of temperature,specific gravity and basic physicochemical indicators were tested during the fermentation,and the phenols and aroma in wine were determined by HPLC-MS and HS-SPME-GC-MS.The results showed that the phenolic acids(64.65 mg/L)and flavonols(82.50 mg/L)contents in Malbec were the highest,and non-anthocyanin phenols were abundant.The phenols content in Dolectto was relatively balanced.The flavanols content(189.54 mg/L)in Pinotage was the highest,and the anthocyanins content(87.04 mg/L)in Steuben was lower than the other three varieties.The Dolectto variety was abundant in floral,fruity,caramel and roast flavors,but the chemical flavor was the strongest.The fruity,floral caramel and roasted flavors of Malbec were superior to Steuben,but the plant flavor was stronger than the other three varieties.The roasted flavor of Steuben ranked the second to Dolectto,and the floral and caramel flavor performed the worst.On the whole,Malbec and Dolectto were suitable for the brewing of dry red wine under the terroir of Manas region.