‘西拉’葡萄酒短暂空气暴露后的香气变化规律

Aroma Changes in'Syrah'Wine After Brief Air Exposure

为揭示葡萄酒短暂暴露空气后的香气变化规律,采用顶空固相微萃取-气相色谱-质谱联用(headspace solid phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)对短暂暴露后的‘西拉’葡萄酒连续采集16 d的挥发性化合物;对挥发性香气化合物进行分析,并绘制聚类热图拟代表香气指纹图谱,探究香气的变化规律;利用化学计量学探究香气的变化模式。结果表明:‘西拉’葡萄酒在短暂空气暴露后,挥发性香气化合物的种类和含量均有不同程度变化,大部分具有果香和花香的香气化合物衰减;空气暴露同时促进了丙醇、2-蒈烯、苯甲醛、正癸烯和2,7-二甲基萘的产生;挥发性香气化合物的演替规律分为5种,分别为逐渐下降、先降低后增加、先升后降、逐渐增加和波动式变化;主成分分析和偏最小二乘判别分析结果显示,‘西拉’葡萄酒在短暂空气暴露后,香气变化呈现3个阶段,其中第一阶段(短暂空气暴露后2 d内)的香气特征变化相对较小。

To reveal the aroma changes in'Syrah'wine after brief air exposure,this study used headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)to analyze volatile comp-ounds for 16 d.Changes in aroma were investigated by statistical analysis and a clustering heat map was drawn to represent the aroma fingerprint.The pattern of aroma variation was investigated by using chemometrics.The results showed that the types and content of volatile aroma compounds of'Syrah'wine changed to different degrees after brief air exposure,and most of the compounds with fruit and floral aromas declined.Air exposure also promoted the production of propanol,2-carene,benzaldehyde,n-decene,and 2,7-dimethylnaphthalene.The succession patterns of volatile aroma compounds were divided into five types,namely,gradual decline,decrease followed by increase,increase followed by decrease,gradual increase,and fluctuating changes.The results of principal component analysis and partial least squares discriminant analysis showed that the change in aroma presented three stages after brief air exposure,and the changes in aroma profile in the first stage(within 2 d after short-term air exposure)were relatively small.