水溶性β-葡聚糖对霞多丽干白葡萄酒香气的影响

Effects of water-solubleβ-glucan on aroma compounds of Chardonnay dry white wine

为提升霞多丽干白葡萄酒的香气品质,以霞多丽葡萄为原料,在酒精发酵(alcoholic fermentation,AF)前添加不同质量浓度(300、400、500 mg/L)的水溶性β-葡聚糖,以空白组为对照,利用顶空固相微萃取结合气相色谱质谱联用技术(headspace solid phase micro-extraction combined with gas chromatography-mass,HS-SPME/GC-MS),探究水溶性β-葡聚糖对霞多丽干白葡萄酒中挥发性香气化合物的影响。结果表明,外源性添加水溶性β-葡聚糖可以显著增加葡萄酒中香气物质的含量(P<0.05);不同处理组之间也表现出一定的差异,其中添加量为300 mg/L时,酒样中酯类、高级醇类香气物质含量最高,分别为34.55、17.85 mg/L。主成分分析结合感官评价结果表明,400、500 mg/L水溶性β-葡聚糖组的酒样具有相似的香气特征,但添加300 mg/L水溶性β-葡聚糖后的酒样中热带水果香气以及花香特征更为明显。综合分析,添加300 mg/L的水溶性β-葡聚糖可有效提升甘肃河西产区霞多丽干白葡萄酒的香气品质。研究结果可为水溶性β-葡聚糖在葡萄酒增香酿造应用提供技术支持。

Chardonnay wine grapes were used as raw material and water-solubleβ-glucan with different concentrations(300,400,500 mg/L)were added before alcohol fermentation(AF)in order to improve the aroma quality of Chardonnay dry white wine.With blank group as control,the effects of water-solubleβ-glucan on volatile aroma compounds in Chardonnay dry white wine were investigated by headspace solid phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME/GC-MS).The results showed that exogenous addition of water-solubleβ-glucan could significantly increase the content of aroma substances in wine(P<0.05),and there were some differences among different treatment groups.When the addition amount of water-solubleβ-glucan was 300 mg/L,the contents of esters and higher alcohols in wine samples were the highest,which were 34.55 and 17.85 mg/L,respectively.Principal component analysis combined with sensory evaluation showed that the wine samples treated with 400 and 500 mg/L water-solubleβ-glucan had similar aroma characteristics,but the tropical fruit and flower fragrance were more obvious when 300 mg/L water-solubleβ-glucan was added before alcoholic fermentation.Comprehensive analysis showed that the addition of 300 mg/L water-solubleβ-glucan could effectively improve the aroma quality of Chardonnay dry white wine in Hexi region of Gansu province.The results can provide technical support for the application of water-solubleβ-glucan in wine aroma enhancement during fermentation.