发酵后排籽浸渍对西拉干红葡萄酒香气成分及感官品质的影响

Effect of maceration with seeds elimination after fermentation on aroma components and sensory quality of Syrah dry red wine

为了研究西拉干红发酵后排籽浸渍对葡萄酒香气成分和品质的影响,以排籽浸渍(C10)和常规浸渍(D8)葡萄酒为研究对象,测定葡萄酒理化指标,采用气相色谱-离子迁移谱法(GC-IMS)对其香气成分分析,并进行感官质量评价。结果表明,两组干红葡萄酒残糖、总酸、游离二氧化硫、总二氧化硫、总花色苷、总酚和色度存在显著差异(P<0.05),C10组酒精度为14.33%vol,高于D8组;残糖、游离二氧化硫和总二氧化硫为3.7 g/L、22.6 mg/L、84.3 mg/L,分别比D8组减少5.1%、10.3%和8.9%;C10组酯类和醇类香气成分及总量高于D8,气味活性值(OAV)>1的挥发性香气物质异戊酸乙酯、丁酸乙酯、苯乙醇、乙酸乙酯和乙酸异戊酯等为C10的典型香气特征。干果味、甜香味、脂肪味/奶油味和化学味为C10的主要香气类型,且D10酒样感官评价优于D8。排籽浸渍对西拉干红香气成分和品质的影响差异性显著,表现出不同的香气特征和风味。

In order to investigate the effect of maceration after seeds elimination on the aroma compounds and quality in Syrah dry red wine,using the wine treated with maceration after seeds elimination(C10)and conventional maceration(D8)as research objects,the physicochemical indexes of wine were determined,the aroma components were analyzed by gas chromatography-ion migration spectrometry(GC-IMS),and the sensory quality was evaluated.The results showed that there were significant differences in residual sugar,total acid,free sulfur dioxide,total sulfur dioxide,total anthocyanins,total phenols and color of dry red wine between the two groups(P<0.05).The alcohol content of group C10 wine was 14.33%vol,which was higher than that of group D8.The contents of residual sugar,free sulfur dioxide and total sulfur dioxide were 3.7 g/L,22.6 mg/L and 84.3 mg/L,which were decreased by 5.1%,10.3%and 8.9%compared with group D8,respectively.The esters,alcohols and total aroma content of wine in group C10 were higher than group D8,the volatile aroma substances with odor activity value(OAV)>1 such as ethyl isovalerate,ethyl butyrate,phenyl ethanol,ethyl acetate and isoamyl acetate were typical aroma characteristics of group C10.Dry fruit flavor,sweet flavor,fat/cream flavor and chemical flavor were the main aroma types of group C10,and the sensory evaluation of group D10 wine sample was better than that of group D8.The effect of maceration after seeds elimination on aroma components and the quality of Syrah dried red wine was significant,showing different aroma characteristics and flavor.