不同产地和烘烤程度橡木片对葡萄酒陈酿香气的影响

Effects of Oak Chips with Different Origins and Degrees of Toasting on the Aroma of Wine during Aging

采用顶空固相微萃取和气相色谱-质谱联用技术,测定不同产地和烘烤程度橡木片陈酿的葡萄酒中主要陈酿香气成分,并进行主成分分析和判别分析。结果表明,橡木产地和烘烤程度2种因素对葡萄酒中的陈酿香气成分大多具有显著或极显著影响,糠醛、5-甲基糠醛、顺式橡木内酯、香草醛、愈创木酚、4-甲基愈创木酚、丁子香酚、4-乙基苯酚和4-乙基愈创木酚,9种化合物均是受烘烤程度的影响更大,而反式橡木内酯、反式异丁子香酚,2种化合物则受产地因素的影响更大。主成分分析结果表明,提取的3个主成分的方差累计贡献率达到83.8%,能够反映不同橡木对葡萄酒陈酿香气的影响。通过判别分析,确定不同橡木陈酿的葡萄酒,香气成分产生差异的主要化合物,并建立了区分橡木产地和烘烤程度的分类模型,可根据各种陈酿香气成分的含量,判别不同产地和烘烤程度橡木陈酿的葡萄酒。

The main aroma components of wines treated with oak chips from different origins and toasting degrees during aging were determined by solid-phase micro-extraction and gas chromatography-mass spectrometry(GC-MS),and principal component analysis(PCA) and discriminant analysis were performed in the present work.Results showed that the main aroma components in wines during aging were influenced significantly or extremely significantly by the two factors,origin and toasting degree of oak chips.Nine compounds including furfural,5-methyl furfural,cis oak lactone,vanillin,guaiacol,4-methyl guaiacol,eugenol,4-ethyl phenol and 4-ethyl guaiacol were affected more remarkably by toasting degree than by origin,while trans oak lactone and isoeugenol were mainly affected by origin.The PCA results showed that 3 principal components accounted for 83.8%of total variations,which can reflect the influences of different oaks on wine aroma components.The main compounds contributing to the differences in aroma components influenced by oak chips were confirmed by discriminant analysis,and a discrimination function model was established to discriminate the wines aged with oak chips of different origins and toasting degrees according to the contents of different aroma components.