典型加强型葡萄酒香气特征及主要挥发性成分分析

Analysis of aroma characteristics and main volatile compounds of typical fortified wines

通过探究典型加强型葡萄酒的感官特征和挥发性成分,为开发同类产品提供参考。以贺兰山东麓产区的非加强型葡萄酒(干红和白葡萄酒)为对照,通过定量描述法(quantitative description analysis,QDA)和顶空固相微萃取-气相色谱-质谱联用(headspace-solid phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)的方法分析波特、马德拉酒和雪莉酒的香气特征及其挥发性成分。结果表明,典型加强型葡萄酒香气浓郁,共同具有坚果、焦糖、甜香、橡木等香气特征;典型加强型葡萄酒中,雪莉酒的特点是带有较强的奶油味,波特酒的特点是带有青草、薄荷和红色水果味,马德拉酒的特点是坚果、烘烤、甜香、巧克力、橡木和焦糖味较强;相较非加强型葡萄酒,典型加强型葡萄酒中,乳酸异戊酯、2-甲基丁酸乙酯和葫芦巴内酯等28种挥发性成分含量较高;典型加强型葡萄酒中的主要挥发性成分有9种,其中葫芦巴内酯、异戊醇、糖醛和苯甲醛贡献坚果味香气特征,2-甲基丁酸乙酯、4-乙基苯酚、异戊酸乙酯、苯乙醇和2,4-二叔丁基苯酚贡献甜香风味。

The sensory profiles and volatile components of typical fortified wines were investigated,providing a reference for the development of some similar products.The aroma characteristics and volatile substances of Port,Madeira,and Sherry wines were analyzed by the quantitative descriptive analysis(QDA)and headspace solid-phase microextraction gas-chromatographic mass-spectrometry(HS-SPME-GC-MS)methods,compared with dry red and white wines from the East Foot of Helan Mountain region.The results showed that typical fortified wines possessed an intense fragrance and shared aroma characteristics such as nut,caramel,sweetness,and oak.As for different typical fortified wines,Sherry was characterized by a strong cream flavor,while Port was described as grass,mint,and red-fruit odors,and the special smells of Madeira were toast,oak,and caramel.28 volatile compounds,including propanoic acid,butanoic acid,and sotolon,were higher in typical fortified wines than in non-fortified wines.A total of nine volatile components were important to typical fortified wine,among which sotolon,3-methyl-1-butanol,furfural,and benzaldehyde contributed to nutty odor,while butanoic acid,4-ehylphenol,ethyl isovalerate,phenethyl alcohol,and 2,4-di-tert-butylphenol aided the sweet aroma.