微氧对‘赤霞珠’干红葡萄酒香气的影响

Effects of micro-oxygenation on aroma of'Cabernet Sauvignon'dry red wine

在陈酿期间对贺兰山东麓‘赤霞珠’干红葡萄酒进行不同水平的微氧处理,探究微氧对葡萄酒酿酒学参数、香气成分和感官特征的影响。结果表明,微氧能促进酚类物质聚合,提升色度值,但不会对酒度、干浸出物、残糖、可滴定酸、pH等基本理化指标产生明显的影响;所有微氧处理均不同程度提升2-苯乙醇、苯甲醛、双乙酰和2,3-戊二酮含量,对C_6醇含量无明显影响;适宜的微氧处理不会导致酯类和萜烯类物质的过度氧化;微氧处理能减弱葡萄酒的生青味、果香味、香辛料味和动物味的气味类型,增强果脯味、花香味以及坚果味的香气特征;花香味的增强与2-苯乙醇含量的增加呈显著正相关,坚果味的增强与苯甲醛、双乙酰和2,3-戊二酮含量的增加呈显著正相关。

To explore the effects of micro-oxygenation on oenological parameters,aroma compounds and aroma sensory characteristics of'Cabernet Sauvignon'dry red wine from eastern foot of Helan mountain,different levels of micro-oxygenation treatments were carried out during aging.The results showed that phenol polymerization and color intensity could be promoted by micro-oxygenation,while other basic physicochemical indexes,like alcohol content,dry matter,reducing sugar,titratable acidity and pH,were not significantly influenced through it.Different levels of micro-oxygenation all increased the concentrations of 2-phenylethanol,benzaldehyde,diacetyl and 2,3-pentanedione to different degrees,but had no significant effect on the contents of C6 alcohols.Esters and terpenes would not be oxidized excessively if micro-oxygenation treatments were applied appropriately.Furthermore,green,fruity,spicy and animal notes of wine were attenuated by micro-oxygenation,while profiles of dried fruit,flower and nuts were enhanced.Additionally,there was a significant positive correlation between floral flavor and 2-phenylethanol,also between nutty flavor and benzaldehyde,diacetyl and 2,3-pentanedione.