‘户太八号’桃红葡萄酒色泽与香气物质分析

Color Characteristics and Aroma Compounds Analysis of ‘Hutai No. 8’ Rose Wine

以‘户太八号’葡萄为原料,采用常规工艺酿造桃红葡萄酒,利用CIELab颜色空间技术进行色泽评价,用光谱法检测花色苷类化合物;采用SPME-GC-MS定性定量分析酒样香气成分,运用气味活性值(OAV)评价香气物质活性,分析其香气贡献;葡萄酒香气特征采用经培训的品评小组感官评价。结果表明,酒样呈淡红、微带浅黄色,对颜色起主要贡献的是聚合花色苷和辅花色苷;共测量挥发性物质39种,其中品种香气成分10种,发酵香气成分29种。OAV分析表明,品种香气物质中仅β-大马酮和3-甲硫基-1-丙醇气味活性较高(OAV>1),其他为潜在的气味贡献成分(0.1<OAV<1);发酵香气中有13种化合物具有气味活性,尤其是果香酯类物质。感官分析发现,‘户太八号’桃红葡萄酒主要的香气特征有热带水果、小浆果、温带酸甜果以及愉悦的花香。试验为‘户太八号’葡萄的深加工开发提供参考。

'Hutai No.8'grape was used as raw material to produce rose wine.Rose wine color was evaluated by CIELab color space technique,and the content and kinds of anthocyanins in samples were detected by spectroscopic method,and aroma compounds in wine were qualitatively and quantitatively analyzed by SPME-GC-MS,Odor Activity Value(OAV)was used to evaluate the activity of aroma compounds and analyze their contribution.Wine aroma characteristics were quantified by the trained wine taste panelists.Results showed that the appearance of wine was light red and slightly yellow,the main contributors to color were polymeric anthocyanin and co-pigmented anthocyanin.A total of 39 kinds of volatile compounds were detected in wine samples,including ten kinds of varietal volatile compounds and 29 kinds of fermentative volatile compounds.The OAV analysis indicated that onlyβ-damascenone and 3-methylthio-1-propanol have high odorant activity(OAV>1)among the varietal aroma compounds,and the others(0.1<OAV<1)have potential aroma contribution.13 fermentative volatile compounds were odor-active,especially fruity esters.The sensory analysis showed that'Hutai No.8'rose wine mainly gave tropical fruits,small berries,temperate acids,temperate sweet fruits and pleasant floral aromas.The experiment provides reference for the deep processing development of'Hutai No.8'grapes.