贺兰山东麓赤霞珠干红葡萄酒发酵过程中香气成分与感官特征的变化

Changes of aroma components and sensory characteristics of Cabernet Sauvignon dry red wine in Eastern Foothill of Helan Mountain during fermentation

香气成分与葡萄酒的品质密切相关,且发酵过程中产生的香气在葡萄酒的香气中占据重要地位。该研究利用顶空固相微萃取-气相色谱-质谱联用(head space-solid phase micro-extraction hyphenated with gas chromatography-mass spectrometry,HS-SPME-GC-MS)技术和感官定量描述分析方法(quantitative descriptive analysis,QDA)对发酵过程中的酒样进行香气成分和感官特征分析,旨在研究宁夏贺兰山东麓产区赤霞珠干红葡萄酒发酵过程中香气成分与感官特征的变化规律。结果表明,随着发酵的进行,酯、高级醇、脂肪酸、类异戊二烯成分的总含量呈递增趋势,酯类成分的总含量在第8天达到最大值(26655.39μg/L),高级醇和脂肪酸的总含量在第9天达到最大值,分别是9595.42 mg/L和115.39μg/L,类异戊二烯总含量在第10天达到最大值(162.49μg/L);葡萄汁的香气特征以青草和果梗为主,随后逐渐出现了黑色水果、柑橘水果、热带水果、清新花香、辛香料、坚果、果脯味、果酱味的感官特征并逐渐增强;热带水果的感官特征在第7天时达到最大值,红色水果、黑色水果、柑橘水果、草本植物、清新花香、辛香料和坚果等感官特征均在发酵第9天到达最大值。因此,在贺兰山东麓产区赤霞珠干红葡萄酒发酵的第7~10天,是工艺调控的关键时间节点,有利于产品由果香向更加复杂香气风格的转变。

Aroma composition is closely associated with wine quality,and the aroma produced during fermentation plays an important role in wine aromas.The aroma components and sensory characteristics of fermented wine samples were analyzed using the head space-solid phase micro-extraction hyphenated with gas chromatography-mass spectrometry(HS-SPME-GC-MS)technique and the quantitative descriptive analysis(QDA)method.The objective of the present work was to better understand the dynamic changes of aroma components and sensory characteristics of Cabernet Sauvignon dry red wine in the Eastern Foothills of Helan Mountain in Ningxia.The results showed that the total concentrations of esters,higher alcohols,fatty acids,and isoprenoid increased as the fermentation proceeded.Esters content reached the maximum value of 26655.39μg/L on the 8 th day.Higher alcohols and fatty acids reached the peak of 9595.42 mg/L and 115.39μg/L on the 9 th day.Isoprenoid content was at the highest level of 162.49μg/L on the 10 th day.The aroma of grape juice was mainly described as grass and stems.The flavors of black fruit,citrus fruit,tropical fruit,flower,spices,nuts,preserved fruits and jams gradually appeared and increased during fermentation.The 7 th day had the strongest tropical fruit flavor and the 9 th day was registered with the richest smells of red fruits,black fruits,citrus fruits,herbs,fresh flowers,spices and nuts.Therefore,the 7 th to 10 th day was the key time node of process control of Cabernet Sauvignon dry red wine in the Eastern Foothills of Helan Mountain during fermentation,which was conducive to the transformation of product from fruity aroma to more complex aroma style.