卷叶病对蛇龙珠葡萄酒香气特征的影响

Effect of Grapevine Leafroll Disease on Aroma Profile of Cabernet gernischt Wine

为探究卷叶病对葡萄酒香气品质的影响,以宁夏贺兰山东麓显性感染卷叶病的蛇龙珠葡萄为材料,以未感病蛇龙珠葡萄为对照,分析葡萄酒香气感官特征和挥发性成分的差异。结果表明:感病蛇龙珠葡萄酒具有明显的中药香气,如甘草、藿香、陈皮味;未感病蛇龙珠葡萄酒生青气味明显,是该品种葡萄酒的典型香气特征。在挥发性物质方面,与未感病蛇龙珠葡萄酒相比,感病蛇龙珠葡萄酒中具有果香、花香特征的高级醇、酯类物质和具有生青气味的C_(6)醇的质量浓度显著降低,具有油脂香气特征的月桂酸异戊酯、棕榈酸乙酯、正癸醇和2,3-戊二酮的质量浓度显著增加。气相色谱-嗅闻-质谱联用的结果表明:在感病蛇龙珠葡萄酒中存在具有草药香气特征的异戊酸香叶酯。香气重构和缺失实验证实了异戊酸香叶酯能够影响感病蛇龙珠葡萄酒的中药香气属性。研究明确了感病蛇龙珠葡萄酒的香气特征,探究了其香气物质基础,研究结果旨在为葡萄酒生产实践提供理论依据。

In order to explore the effect of grapevine leafroll disease(GLD)on the aroma quality of wine,the Cabernet gernischt which was dominantly infected with GLD from the eastern foothill of Helan mountain in Ningxia was studied.The uninfected Cabernet gernischt was used as the control group to analyze the differences in sensory characteristics and volatile components of wine.The results showed that the infected Cabernet gernischt wine emanated traditional Chinese medicine smells,such as licorice,ageratum,and dried tangerine peel smell.While the uninfected Cabernet gernischt wine showed green odors,always considered as one of the typical aroma characteristics of this kind of wine.According to volatile components analysis,the content of higher alcohols and esters with fruity and floral flavors,and C6 alcohols with green odors in the infected Cabernet gernischt wine were significant decreased,compared with the uninfected sample.The former also registered significantly higher contents of isoamyl laurate,ethyl palmitate,n-decyl alcohol,and 2,3-pentanedione with fatty smells.The results of gas chromatography-olfactometry-mass spectrometry indicated that geranyl isovalerate,which has the characteristics of herbal aroma,was present in the infected Cabernet gernischt wine.Aroma reconstitution and aroma omission experiments confirmed that geranyl isovalerate could affect the aroma properties of traditional Chinese medicine in infected Cabernet gernischt wine.In this study,the wine aroma profiles of Cabernet gernischt infected with GLD were identified,and the underlying chemical basis was also explored,which aimed to provide a theoretical guidance to wine production and practice.