破碎程度对‘丹菲特’葡萄酒香气物质的影响

Effects of Crushing Degrees on Aroma Substances in'Dornfelder'Wines

为了探究入罐时不同破碎程度对‘丹菲特’葡萄酒香气物质的影响,设置轻度破碎(10%)、中度破碎(50%)和重度破碎(90%)三种破碎程度进行小规模发酵试验,利用顶空固相微萃取-气相色谱质谱(HS-SPME-GC/MS)联用方法测定葡萄酒中的香气物质,并对葡萄酒进行感官品评。结果表明,随着破碎程度的增加,葡萄酒大部分香气物质的浓度呈现上升的趋势。90%破碎显著提高了萜烯、降异戊二烯和酯类物质的浓度,对葡萄酒中的花香和果香有显著的提升作用,但也显著提高了葡萄酒中C6醇类物质、脂肪酸类物质和高级醇类物质的浓度,增加了葡萄酒的生青味、脂肪味和化学味。从葡萄酒的感官得分来看,50%破碎与90%破碎处理得分均较高,分别为79.9、79.6分,高于10%破碎处理的74.5分。90%破碎处理虽然增加了葡萄酒香气和口感的复杂性,但增加了粗糙单宁的浸出;而50%破碎处理葡萄酒的香气优雅度和酒体结构协调性较好,因此总体评价较高。

In order to explore the effect of different crushing degrees on aroma substance of'Dornfelder'wine,a small-scale fermentation experiment was conducted.Crushing degree of berries was controlled as light crushing(10%),medium crushing(50%)and heavy crushing(90%)before entering tank.After fermentation,headspace solidphase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC/MS)was used to determine the aroma compounds in wine and the sensory evaluation was performed.The results showed that with the increase of crushing degree,the concentration of most aroma substances in wine presented an upward trend.90%crushing treatment significantly increased the concentration of terpenes,norisoprene and esters,and significantly improved the floral and fruity aromas in wine.But it also significantly improved the concentration of C6 alcohols,fatty acids and higher alcohols in wine,and increased the green,fatty and chemical flavors of wine.From the perspective of sensory scores of wine,the scores of 50%crushing and 90%crushing treatments were both higher(79.9,79.6 points respectively)than that of 10%crushing(74.5 points).90%crushing treatment increased aroma complexity and mouthfeel of wine,but also leaded to the leaching of coarser tannins.The 50%crushing treatment wines had good elegance,fineness and coordination of body structure,and the overall evaluation was high.