浆果皱缩对晋西南地区‘赤霞珠’葡萄及葡萄酒品质的影响

Infiuence of Berry Shriveling on Grape and Wine Composition of ‘Cabernet Sauvignon’ in Southwest Shanxi Province of China

以酿酒葡萄‘赤霞珠’为试材,将其分为正常浆果、皱缩浆果、正常与皱缩混合浆果,研究浆果皱缩对葡萄和葡萄酒质量的影响。结果表明:浆果皱缩会使‘赤霞珠’葡萄及葡萄酒中糖、酸含量显著增加;但对花色苷产生负面影响;皱缩会降低葡萄果实中单体酚的含量,但增加了葡萄酒中单体酚的含量和种类。与正常果实相比,皱缩浆果酿成的葡萄酒中乙酸乙酯、乙酸、1-己醇、苯甲醇和(E)-3-己烯-1-醇含量显著提高,具有更为突出的香脂味、果香味和果脯味;对混合果实进行清汁发酵,葡萄酒中的丁二酮、苯甲醛、辛酸乙酯、(Z)-2-己烯-1-醇和1-十二烷醇含量显著提高,具有较为突出的奶油味和花香味。

To investigate the effect of wine grape shriveling on its own quality and that of the resulting wine, we detected the key chemical components of normal and shriveled ‘Cabernet Sauvignon’ grapes and their mixture as well as in the wine produced from each sample. The results demonstrated that berry shriveling significantly increased sugar and acid contents, but decreased the levels of anthocyanins in both the grapes and the resulting wines. Berry shriveling also decreased monomeric phenol contents in the grapes but increased the types and contents of monomeric phenols in the wines. Compared to the wine produced from normal grapes, the wine produced from shriveled grapes contained significantly higher levels of ethyl acetate, acetic acid, 1-hexanol, benzyl alcohol and(E)-3-hexen-1-ol, which give the wine a stronger balsam-like, fresh fruit-like and preserved fruit-like flavor. Notably, the wine produced from the mixed sample contained significantly higher levels of 2,3-butanedione, benzaldehyde, ethyl octanoate,(Z)-2-hexen-1-ol and 1-dodecanol, emitting a strong creamy and flowery aroma.