酚类物质添加对‘黑比诺’干红葡萄酒发酵阶段主要香气成分的影响

Effect of Phenolics Addition on Main Aroma Components of‘Pinot Noir’Dry Red Wine during Fermentation

为探讨酚类物质对干红葡萄酒香气成分的影响,以‘黑比诺’葡萄为试材,通过在酒精发酵前添加咖啡酸和迷迭香酸,利用顶空固相微萃取结合气相色谱-质谱联用技术,研究其对干红葡萄酒发酵过程中主要香气物质的作用效果。结果表明:随酒精发酵的进行,样品中香气物质的含量逐渐积累,并在苹-乳发酵阶段达到最高。同时,与对照和迷迭香酸处理酒样相比,咖啡酸处理可明显提升发酵阶段各类香气物质浓度。进一步的香气轮廓模拟、主成分和聚类热图分析表明,咖啡酸处理酒样与乙酸乙酯等酯类,以及香叶醇等萜烯类香气物质具有较高的相关性,推测其可赋予酒体浓郁的花果香味。

In order to investigate the effect of phenolic compounds on aroma components of red wines,‘Pinot Noir’dry red winewas usedas material,before alcoholic fermentation,caffeic and rosemary acids additions were added,headspace solid-phase microextraction and gas chromatography-mass spectrometry and were used combinedly to study effects of caffeic and rosemary acids additionson main aroma components of‘Pinot Noir’dry red wine.The results showed that with the development of alcohol fermentation,the content of aroma compounds in all samples gradually accumulated,and reached the highest levels during the malic-lactic fermentation stage.Meanwhile,compared with the control and rosmarinic acid treatment,caffeic acid treatment could increase the concentration of various aroma compounds at fermentation stage.Thearoma profile simulation,principal component,and cluster heat map analysis showed that wine treated with caffeic acid was highly correlated with the ethyl acetate,geraniol and other esters and terpenes,and it was speculated that wine treated with caffeic acid was rich in floral and fruity notes.