‘赤霞珠’‘梅鹿辄’和‘品丽珠’不同营养系果实与葡萄酒挥发性香气成分分析

Analysis of volatile aroma components in berries and wines of different‘Cabernet Sauvignon’‘Merlot’and‘Cabernet Franc’clones

【目的】为发挥酿酒品种‘赤霞珠’‘梅露辄’和‘品丽珠’不同营养系的优点,筛选香气优良的营养系。【方法】采用顶空固相微萃取结合气质联用技术分析了3个品种共11个营养系成熟果实和葡萄酒中挥发性香气成分。【结果】果实、葡萄酒中香气成分种类分别在64~99种、105~121种,相应的果实与葡萄酒共有成分在60~88种,分为中短链脂肪酸、乙醇酯、醇类、乙酸酯、醛类、单萜和降异戊二烯类、其他7类。除‘赤霞珠’685醇类、191醛类,其余营养系葡萄酒中每类香气浓度均高于果实。果实和葡萄酒中超过阈值的香气成分分别有5种和15种,但不同品种或同一品种不同营养系同一香气气味活性值(OAV值)不同,从而导致其香气特征的差异。‘赤霞珠’685、169和‘梅鹿辄’348果实中苯乙醛、β-大马士酮OAV值高于其他营养系,与花香、甜香味OAV值最大一致;170果实中2-甲氧基-3-异丁基吡嗪(IBMP)OAV值显著高于191,与其植物味OAV值最高一致,且TDNOAV值最高,与其化学味OAV值最高一致。‘品丽珠’c214果实中IBMP>327>409,赋予c214植物味OAV值>327>409,3个营养系中苯乙醛、β-大马士酮OAV值趋势与焦糖味、花香味一致。与其他营养系相比,‘赤霞珠’170、338葡萄酒中较高的己酸乙酯、辛酸乙酯、乙酸异戊酯、苯乙醛和β-大马士酮赋予酒较高的水果味、花香味;‘梅鹿辄’181葡萄酒中较高的辛酸乙酯、己酸乙酯和丁酸乙酯赋予酒较高的水果味、花香味;‘品丽珠’c214中己酸乙酯、丁酸乙酯、乙酸异戊酯OAV值最高,与酒水果味OAV值最高一致,327中IBMP和癸醛OAV值较高,赋予酒植物味高于c214。【结论】根据果实香气特征,‘赤霞珠’685、169、‘品丽珠’327和‘梅鹿辄’348相对较好,根据葡萄酒香气特征‘赤霞珠’338、170、‘梅鹿辄’181和‘品丽珠’409较好。根据其香气特点及市场需要,可进行营养系筛选或酿造工艺改良。

【Objective】‘Cabernet Sauvignon’,‘Merlot’and‘Cabernet Franc’are excellent wine grape varieties.Selection of clonal line is one of the main ways for grape breeding.It is of great significance for wine grape selection and promotion to carry out clonal line selection and evaluation on the original good wine grape varieties.The paper aims to take advantage of the merits of‘Cabernet Sauvignon’‘Merlot’and‘Cabernet Franc’clonal lines,and provide the basis for screening out the clonal line with excellent aromas of berries and wines.【Methods】The mature berries of 5 clonal lines of‘Cabernet Sauvignon’(685,169,170,338,191),3 clonal lines of‘Merlot’(181,343,348)and 3 clonal lines of‘Cabernet Franc’were used as materials,and the volatile aroma components in berries and wines were analyzed.The berries were collected from grape vines grown in the vineyards of Pomology Institute,Shanxi Academy of Agricultural Science in Taigu,Shanxi province during September to October in 2016.The samples were frozen using liquid nitrogen and stored in an ultra-low temperature freezer.The wines were made in 2016.The volatile aroma components of the berries and wines were analyzed using headspace solid phase micro-extraction(HS-SPME)and gas chromatography-mass spectrometry(GCMS)combined with automated mass spectral deconvolution and identification system(AMDIS).【Results】The types and contents of volatile aromas in berries and wines of various varieties were different,and there were differences among the different lines of the same variety.The types of aroma components in the berries and wines of 11 wine grape varieties were 64-99 and 105-121,respectively,and the corresponding components of the berry and wine were 60-88.These aroma components were divided into seven categories including medium-chain fatty acids,alcohol esters,alcohols,acetic esters,aldehydes,monoterpenes and norisoprenoids,ect.Except for the alcohols of‘Cabernet Sauvignon’685 and aldehydes of 191,the concentration of each type aroma components of wine in other lines was higher than that of berry.Among the seven types of aroma compounds,medium-chain fatty acids were mostly abundant,followed by alcohols in the berries,and then by alcohols or ethyl esters in the wines.There were respectively 5-8 and 17-21 types of volatile aroma components in berries and wines exceeding the threshold,and the common ones in 11 wine grape varieties were 5 and 15,respectively.However,the odor activity value(OAV value)of the same aroma component of different varieties or different clonal lines of the same variety was different,which led to differences in their aroma characteristics.Among the medium-chain fatty acids,only hexanoic,octanoic and isovaleric acids in wines exceeded the aroma threshold.The content of alcohol esters in berries of‘Cabernet Sauvignon’191 was highest,while only ethyl caprylate in berries of‘Cabernet Sauvignon’191 exceeded the threshold,which gave the berry banana,pear and flower aroma;in wines,there were six types of esters that exceeded the threshold including ethyl caproate,ethyl caprylate,ethyl butyrate,ethyl acetate,isoamyl acetate,and ethyl lactate,which gave the wine a fruity,floral,creamy and fatty taste.The monoterpenes and norisoprenoids imparted floral aromas to berries and wines,andβ-damascone,β-ionone and geraniol in the berries of 11 wine grape lines exceeded the threshold,while onlyβ-damascone and geraniol in wines exceeded the threshold.The phenylacetaldehyde and decanal exceeded the threshold,which gave the berry floral,sweet,and grassy notes,respectively.The OAV values of phenylacetaldehyde andβ-damascone in the berries of‘Cabernet Sauvignon’685,169 and‘Merlot’348 were higher than other clonal lines,which were consistent with the OAV values of floral and sweet aroma in the berries;the OAV value of methoxy-3-isobutylpyrazine(IBMP)in Cabernet Sauvignon 170 was significantly higher than 191,which was consistent with its highest OAV value of plant flavor,and the highest OAV value of TDN was consistent with its highest OAV value of chemical flavor.In berries of‘Cabernet Franc’c214,the OAV value of IBMP were higher than that of 327,409,which gave itself highest plant flavor OAV;and the trend of OAV value of phenylacetaldehyde,β-damastone in 3 clonal lines was consistent with that of caramel flavor and floral aroma.Compared with other clonal lines,the higher ethyl caproate,ethyl caprylate,isoamyl acetate,phenylacetaldehyde andβ-damassone in‘Cabernet Sauvignon’170 and 338 wines gave the wine a higher fruit taste and floral aroma;the higher ethyl caprylate,ethyl caproate and ethyl butyrate in the wine of‘Merlot’181 gave the wine a higher fruity and floral aroma;in the Cabernet Franc c214,the OAV values of ethyl caproate,ethyl butyrate,and isoamyl acetate were the highest,which was consistent with the highest OAV value of the fruit flavor of the wine.Higher OAV values of IBMP and decanal in 327 gave the wine a higher plant flavor than c214【.Conclusion】According to the aroma characteristics of the berry,‘Cabernet Sauvignon’685 and 169,‘Merlot’348 and‘Cabernet Franc’327 were better,and‘Cabernet Sauvignon’338,170‘Merlot’181 and‘Cabernet Franc’409 were better according to the aroma characteristics of wine.According to its aroma characteristics and market needs,brewing process can be improved.