不同类型橡木桶陈酿对葡萄酒中挥发性硫化物的影响

Influence of Aging in Different Oak Barrels on Volatile Sulfur Compounds in Wines

以不锈钢罐为对照,研究不同橡木桶的产地(美国、匈牙利和法国)及烘烤度(轻度和中度)对葡萄酒陈酿过程中挥发性硫化物(volatile sulfur compounds,VSCs)变化的影响。采用气相色谱-火焰光度检测方法监测了葡萄酒中16种VSCs在陈酿1 a中的变化,其中7种VSCs在各阶段样品中均被检出。随着陈酿进行,各处理葡萄酒中二甲硫醚和硫代乙酸乙酯逐渐累积,其他VSCs均表现为下降或非显著变化的趋势。陈酿1 a后,橡木桶酒样的大部分VSCs含量都低于不锈钢罐。方差分析表明橡木桶产地对硫代乙酸甲酯和2-甲基四氢噻吩-3-酮有显著影响(P<0.001);烘烤度仅对2-甲硫基乙醇有显著影响(P<0.001)。结果揭示了葡萄酒中VSCs在不同橡木桶中陈酿的变化规律,可为酿酒师对橡木桶陈酿工艺的选择提供参考依据。

The influence of different geographic origins(the United States, Hungary and France) and toasting levels(light and medium) of oak barrels on the evolution of volatile sulfur compounds(VSCs) in wine during maturation was investigated in this study. Wines aged in stainless steel tanks were used as the control. Gas chromatography with flame photometric detection(GC-PFD) was used to monitor the changes of 16 VSCs in wines during the year of aging, and 7 VSCs were quantified in all samples. Most VSCs tended to decline or changed slightly during the aging process, while the contents of dimethyl sulfide and ethyl thioacetate were found to increase. After one-year aging, the levels of most VSCs were lower in the wines aged in oak barrels than in stainless steel tanks. Multi-way analysis of variance(ANOVA) showed that the geographic origin of oak barrels significantly influenced the concentrations of S-methyl thioacetate and 2-methyltetrahydrothiophen-3-one(P < 0.001), while the toasting level of oak barrels significantly influenced the concentration of 2-(methylthio) ethanol(P < 0.001). This study reported the evolution of VSCs in wines during oak barrel aging and evaluated the influence of oak barrel types on it, which would provide wine-makers with useful information for wine oak barrel aging.