河西走廊产区赤霞珠干红葡萄酒陈酿过程香气特征分析

Analysis on aroma characteristics of Cabernet Sauvignon dry red wine in Hexi Corridor during ageing

为了揭示河西走廊赤霞珠干红葡萄酒经惰性容器陈酿过程(3个月(3M)、6个月(6M)、9个月(9M)、12个月(12M)、15个月(15M))的香气演变规律,采用顶空固相微萃取与气相色谱-质谱联用(HS-SPME-GC-MS)技术,结合感官定量描述法,分析葡萄酒陈酿期间的香气物质及感官特征。结果表明,葡萄酒陈酿期间共检出80种挥发性化合物,其中种类最多依次为酯类和高级醇类、含量最高依次为高级醇类和酯类;筛选出6种香气活力值(OAV)>1的关键风味物质,其中乙酸异戊酯、辛酸乙酯和己酸乙酯在3M酒样中含量最高(OAV=56.39、71.86和25.47),丁酸乙酯在9M酒样含量最高(OAV=5.36),3-甲基丁酸乙酯在12M酒样含量最高(OAV=2.08),而β-大马士酮在6M酒样含量最高(OAV=491.80)且在6~15M酒样无显著差异(P>0.05)。经惰性容器陈酿12个月时,河西走廊赤霞珠干红葡萄酒的总香气特征量化强度值(MF)最高(513.80)、异味MF值最低(5.87),在甜美花果香中带有烘烤、香料以及其他风味,展现出良好的香气层次感和复杂度。

In order to reveal the aroma evolution of Cabernet Sauvignon dry red wine aged in inert container(for 3 months(3M),6 months(6M),9 months(9M),12 months(12M),and 15 months(15M))of Hexi Corridor,the aroma compounds and sensory characteristics of the wine during wine aging were analyzed using HS-SPME-GC-MS,along with the quantitative descriptive analysis methods.Results showed that a total of 80 volatile compounds were detected during wine aging,among which the types of esters and higher alcohols were the most abundant,and higher alcohols had the highest concentration,followed by esters.Six key flavor compounds with aroma activity value(OAV)>1 were selected,among which isoamyl acetate,ethyl caprylate and ethyl hexanoate had the highest contents in 3M wine(OAV=56.39,71.86 and 25.47,respectively),the content of ethyl butanoate was the richest in 9M wine(OAV=5.36),while ethyl isovalerate was the richest in 12M wine(OAV=2.08),β-damascenone had the highest content in 6M wine(OAV=491.80),and there was no significant difference between 6-15M wine(P>0.05).Meanwhile,the total aroma characteristics modified frequency(MF)value was the highest(513.80)and off-flavor MF value was the lowest(5.87)of Cabernet Sauvignon dry red wine from the Hexi Corridor aged in an inert container for 12 months,it showed a sweet floral and fruity aroma with baking,spices,and other flavors,displaying a good aroma hierarchy and complexity.