葡萄酒中香气物质研究进展

Research Progress on Aroma Compounds in Wine

香气是葡萄酒感官评价的重要指标,也是影响葡萄酒质量风格和消费者导向的重要因素。各种风格特色的葡萄酒中具有的香气成分复杂多样,葡萄品种、发酵工艺、陈酿条件等因素均会影响其最终香气。保持品种典型性、提高发酵香气并改善陈酿风味一直是葡萄酒风味研究追求的目标,因此,全面分析葡萄酒中香气物质的形成途径和呈香机制至关重要。从发酵调控角度重点论述了品种和发酵香气成分的生成规律及酿造工艺对葡萄酒香气物质生成的调控机制,深入介绍相关风味酶和香气前体物质同香气物质的关系;探讨陈酿香气的生成路径并总结不同橡木制品和陈酿技术对葡萄酒陈酿香气特征的影响机理;简要阐述了香气物质的检测技术和香气物质间感知协同作用的研究方法,分析关键香气物质相互作用及基质效应对葡萄酒风味感知的影响。最后对未来研究方向和趋势提出展望,以期为建立以风味导向为基础的葡萄酒工艺调控手段提供理论依据和技术支持。

Aroma is an important indicator of wine sensory evaluation and also an important factor for affecting the quality style and consumer orientation of wine.Aroma compounds in wines with various styles are complex and diverse,which are affected by grape varieties,fermentation technologies,aging conditions and other factors.Maintaining varietal typicality,enhancing fermentative odorants and improving aging flavor quality of wine have always been the goals of wine flavor research,making it crucial to comprehensively analyze the formation pathway and aroma presentation mechanisms of odorants in wine.In this review,the formation patterns of varietal odorants and fermentative odorants and the regulatory mechanisms of winemaking processes on the production of wine odorants were discussed from the perspective of fermentation regulation,and the relationships between related flavor enzymes and aroma precursors with aroma compounds were introduced.Meanwhile,the forming path of aging aroma were discussed,and the influencing mechanism of different oak products and aging technologies on shaping wine aging aroma characteristics was summarized.Additionally,the detection technologies of odorants and the research methods of the synergy effect between odorants were briefly described,the effects of key odorants interaction and matrix effect on wine flavor perception were analyzed.Finally,future research directions and trends were proposed,with a view to provide theoretical basis and technical support for the establishment of flavor-oriented wine technology control methods.