超高压处理对赤霞珠葡萄挥发性物质的影响

Effects of High Hydrostatic Pressure Processing on Volatile Compounds in Cabernet Sauvignon

为改善酿酒葡萄原料的香气品质,研究不同超高压处理条件对赤霞珠葡萄果实挥发性物质的影响,利用顶空固相微萃取(headspace-solid phase microextraction,HS-SPME)与气相色谱-质谱联用技术(gas chromatography-mass spectrometry,GC-MS),对不同超高压条件处理的葡萄果实挥发性物质进行测定,结合主成分分析与香气轮廓描述对其特征香气进行分析。结果表明,不同处理条件下的果实挥发性物质与对照相比均发生显著变化(P<0.05);主成分分析发现,400 MPa压力操作及25 min的处理时间均与果实中具有草本、果香气味的醛、酮类物质有较高的相关性;香气轮廓分析发现,一定的压力与时间处理可显著提高赤霞珠葡萄的气味强度。以上研究结果为超高压技术在葡萄酒生产中的应用与推广提供了一定的数据参考和技术支持。

In order to improve the aroma quality of wine grape raw materials,the effects of different ultra-high pressure treatment conditions on the volatile substances of Cabernet Sauvignon grapes were studied.The headspace-solid phase microextraction(HS-SPME)and gas chromatography-mass spectrometry(GC-MS)were used,and the characteristic aroma was studied with principal component analysis and aroma profile analysis.The results showed that,compared with the control,the volatile compounds in grapes under different treatment conditions changed significantly(P<0.05).Principal component analysis showed that the pressure operation of 400 MPa and the treatment conditions of 25 min were highly correlated with aldehydes and ketones with herbal and fruity smells in grapes.The aroma profile of volatile substances found that certain pressure and time treatment could significantly improve the odor intensity of grapes.Above results provided certain data references and technical support for applying and promoting high hydrostatic pressure technology in wine production.