黑果腺肋花楸与赤霞珠波特酒中挥发性香气成分分析

Analysis of volatile components in Aronia melanocarpa and Cabernet Sauvignon port wine

以黑果腺肋花楸和赤霞珠葡萄为原料,在二者混合发酵过程中添加无核白、霞多丽、赤霞珠3种葡萄蒸馏酒终止酒精发酵,制备波特酒。采用顶空固相微萃取(HS-SPME)结合全二维气相色谱-飞行时间质谱(GC×GC-TOF MS)技术,对黑果腺肋花楸和赤霞珠波特酒的挥发性香气成分进行分析,并对结果进行主成分分析(PCA)。结果表明,3种波特酒中共检测出68种挥发性香气成分,包括酯类25种、醇类21种、酸类7种、酮类6种、醛类4种、其他类5种。对3种波特酒的共有挥发性物质和挥发性化合物进行主成分分析,发现醇类和醛类物质是影响波特酒香气的主要因素。香气品质评价模型结果表明,添加赤霞珠蒸馏酒的波特酒香气品质最佳,添加霞多丽蒸馏酒的波特酒次之,添加无核白蒸馏酒的波特酒最差。

Using Aronia melanocarpa and Cabernet Sauvignon as raw materials,the port wine was prepared by adding three kinds of grape distilled spirits including Seedless white,Chardonnay and Cabernet Sauvignon in the process of mixed fermentation to stop alcohol fermentation.The volatile flavor compounds of A.melanocarpa and Cabernet Sauvignon port wine were determined by headspace solid phase microextraction(HS-SPME)combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry(GC×GC-TOF MS),and the results were analyzed by principal component analysis(PCA).The results showed that 68 volatile aroma components were detected in the 3 kinds of port wine,including esters 25,alcohols 21,acids 7,ketones 6,aldehydes 4 and others 5.The common volatile compounds and volatile compounds of the three port wines were analyzed by PCA,it was found that the alcohols and aldehydes were the main factors affecting the aroma of port wine.The results of aroma quality evaluation model showed that the aroma quality of port wine with Cabernet Sauvignon distilled spirit addition was the optimal,followed by port wine with Chardonnay distilled spirit,and the port wine with non-core white distilled spirit addition was the worst.