不同容器陈酿‘雷司令’干白葡萄酒理化品质及香气成分分析

Analysis of physicochemical quality and volatile aroma components of Riesling dry white wine aged in different containers

该研究以‘雷司令’葡萄为原料制备‘雷司令’干白葡萄酒。以酒精发酵结束酒样为对照(D),以四川自贡挂釉陶罐(ZG)、江苏宜兴紫砂陶罐(YX)、不锈钢罐(GG)为陈酿容器陈酿6个月,测定其理化指标及挥发性香气成分变化,并对挥发性香气成分进行正交偏最小二乘-判别分析(OPLS-DA)。结果表明,不同样品的总糖、总酸、酒精度和挥发酸含量差异不显著(P>0.05);共检出挥发性香气成分82种,其中,醇类13种,脂肪酸类5种,乙酸酯类10种,脂肪酸乙酯类19种,其他酯类19种,萜烯类11种,酮类3种,醛类2种;OPLS-DA结果表明,样品ZG6和YX6挥发性香气成分相对含量与样品GG6存在较大差异;变量投影重要性(VIP)值>1结合t检验P值<0.05共鉴定出24种香气差异标记物,样品YX6中蒎烯等物质的相对含量较高,样品ZG6中β-大马士酮和石竹烯醇等物质的相对含量较高。

In this study,the‘Riesling’grape was used as raw material to prepare‘Riesling’dry white wine.‘Riesling’dry white wine were aged in Zigong glazed pottery pot(ZG),Yixing purple sands pottery pot(YX),and stainless steel pot(GG)for 6 months,and the changes of physicochemical indexes and volatile aroma components were determined with the wine samples after alcohol fermentation as control(D),and the volatile aroma components were analyzed by orthogonal partial least squares-discriminant analysis(OPLS-DA).The results showed that there was no significant difference in total sugar,total acid,alcohol content,and volatile acid of‘Riesling’dry white wine aged in different containers.A total of 82 volatile aroma components were identified,including 13 alcohols,5 fatty acids,10 acetates,19 fatty acid ethyl esters,19 other esters,11 terpenes,3 ketones,and 2 aldehydes.OPLS-DA results showed that the relative contents of volatile aroma components in samples ZG6 and YX6 were significantly different from those in samples GG6.A total of 24 different aroma markers were identified by variable importance in the projection(VIP)value>1 and t-test P value<0.05,the relative contents of pinenes in sample YX6 were higher,and the relative contents ofβ-damasone and caryophyllenol were higher in ZG6.