贺兰山东麓‘霞多丽’干白葡萄酒发酵过程中香气成分与特征变化

Changes in aroma compounds and characteristics of‘Chardonnay’dry white wine from the Eastern Foot of Helan Mountain during fermentation

为研究贺兰山东麓‘霞多丽’干白葡萄酒发酵过程中香气成分与特征的变化规律,利用顶空固相微萃取-气相色谱-质谱联用技术(headspace-solid phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)和感官定量描述分析法(quantitative descriptive analysis,QDA)对发酵过程中酒样的挥发性成分和嗅觉特征进行分析。结果表明,随着发酵的进行,香气成分总量、高级醇、脂肪酸以及类异戊二烯类物质含量均呈递增趋势,并在发酵结束时达到最大值;酯类物质总量在第10天达到最大值,在发酵结束时略有降低;醛酮类物质总量在第6天达到最大值,随后逐渐降低。葡萄汁的香气特征以甜香为主,随着发酵的进行,出现了梨、苹果、桃子、甜瓜、菠萝、香蕉、柑橘、柠檬、蜂蜜、坚果和洋槐花的香气特征并逐渐增强;桃子、甜瓜、蜂蜜、坚果、柑橘的香气特征评分在第8天到达最大值,梨、苹果、菠萝、香蕉、柠檬的香气特征评分在第10天到达最大值,洋槐花的香气特征评分在发酵结束时到达最大值。该研究为‘霞多丽’干白葡萄酒香气成分与特征的调控提供理论基础。

To investigate the change patterns of aroma components and characteristics of‘Chardonnay'dry white wine from the Eastern Foot of Helan Mountain during fermentation,the volatile compounds and olfactory profiles of wine samples were analyzed using the headspace solid-phase microextraction gas-chromatographic mass-spectrometry(HS-SPME-GC-MS)technique and quantitative descriptive analysis(QDA)method.The results showed that the total amount of aroma components,the contents of higher alcohols,fatty acids,and isoprenoids increased as the fermentation proceeded,reaching the maximum at the end of fermentation.The total amount of esters got the highest value on the 10~(th)day and decreased slightly when the fermentation terminated.The concentrations of aldehydes and ketones increased to the peak on the 6~(th)day and then decreased steadily.The aroma of grape juice was described as sweety,which was gradually transferred into stronger flavors of pear,apple,peach,melon,pineapple,banana,citrus,lemon,honey,nut,and acacia flower.The highest sensory scores of peach,melon,honey,nut,and citrus were registered on the 8~(th)day,which of pear,apple,pineapple,banana,and lemon were on the 10~(th)day,and that was at the end of fermentation for acacia flower.This study provides a theoretical basis for the regulation of aroma components and characteristics of Chardonnay dry white wine.