不同容器陈酿对赤霞珠葡萄酒瓶储香气的影响

The Effect of Different Container Aging on the Aroma Storage of Cabernet Sauvignon Wine Bottle Aging

为探究前期不同容器陈酿及后期瓶储过程中赤霞珠葡萄酒香气及感官特征的变化,本研究以旧橡木桶、陶罐和微氧罐陈酿的葡萄酒为研究对象,基于顶空固相微萃取结合气相色谱-质谱(HS-SPME-GC-MS)技术和定量描述(QDA)法进行12个月的香气变化跟踪,随后装瓶并分析18个月的香气与感官特征变化。结果表明,3种容器陈酿期间葡萄酒香气物质总质量浓度具有差异,随着陈酿时间的增加,酯类物质质量浓度上升,醇类物质质量浓度下降,酸、醛酮、萜烯类物质质量浓度无明显变化规律。瓶储期间,香气物质总质量浓度呈现先降低后升高的趋势,在瓶储12个月时达到最高。在瓶储3~9个月时,旧橡木桶与陶罐陈酿葡萄酒中酯类物质质量浓度低于醇类物质;12~18个月时,酯类物质质量浓度高于醇类物质。多数香气物质质量浓度在瓶储9~12个月时达到最高,异丁醇、正丁醇和苯甲醇质量浓度持续下降,苯甲醛、苯乙醛和糠醛质量浓度持续上升。感官分析表明,旧橡木桶和陶罐陈酿葡萄酒在瓶储后香气更加浓郁,旧橡木桶陈酿使奶油味等特征增强,陶罐陈酿的青椒味突出,微氧罐陈酿的香料味突出。不同容器陈酿会影响葡萄酒及其后期瓶储香气,橡木桶与陶罐陈酿均会提升瓶储香气总质量浓度及酯类物质占比,微氧罐陈酿对香气质量浓度的提升幅度低于其他两种容器。本研究可为合理选择不同葡萄酒陈酿方式、确定瓶储时间提供理论依据。

To explore the changes in aroma and sensory qualities of Cabernet Sauvignon wine during the early aging process in different containers and the later bottle storage,wines aged in used old oak barrel,pottery pot,and micro oxygen tank were used as materials.The aroma changes were tracked for 12 months using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC�MS)technology and quantitative descriptive analysis(QDA).The wines were then bottled and analyzed for aroma and sensory changes over a period of 18 months.The results showed that the total mass concentration of aroma compounds in the wines varied during aging in the three different containers.Esters increased in mass concentration,while alcohols decreased.There were no significant pattern in the mass concentration of acids,aldehydes,ketones,and terpenes.During the bottle storage,the total mass concentration of aroma compounds first decreased and then increased,reaching its peak at 12 months.Between 3 and 9 months of bottle storage,the mass concentration of esters in wines aged in used oak barrel and pottery pot were lower than that of alcohols,while between 12 and 18 months,the mass concentration of esters was higher than that of alcohols.The mass concentration of most aroma compounds reached its peak between 9 and 12 months of bottle storage,while the mass concentration of isobutanol,n-butanol,and benzyl alcohol decreased continually,and the mass concentration of benzaldehyde,phenylacetaldehyde,and furfuraldehyde continued to increase.Sensory analysis revealed that wines aged in used oak barrel and pottery pot exhibited more intense aroma after bottle storage,with the oak barrel aging enhancing the creamy flavor and the pottery pot aging highlighting the green pepper flavor.Wines aged in micro oxygen tank showed a spicy aroma.Aging in different containers affects the aroma of wine and and their subsequent bottle storage.Both oak barrel and pottery pot aging increase the total mass concentration of aroma compounds and the proportion of esters during bottle storage,while the enhancement of aroma by micro-oxygenation tanks is lower than that of the other two containers.This study provides a theoretical basis for the rational selection of aging methods and determination of bottle storage time for different wines.