摘要
本研究对确立宁夏贺兰山东麓原产地葡萄酒质量的感官体系标准,以及对葡萄酒生产工艺优化和质量评价有着重要实用价值。采用溶液萃取法提取霞多丽品种果实与干白发酵香气成分,用气相色谱-质谱进行分离测定,结合计算机检索技术对分离化合物进行鉴定,应用色谱峰面积归一法测定各成分的相对含量。实验结果:果实和干白葡萄酒中分别分离出81和33个峰,鉴定出78和32个香气化学成分,共占其色谱流出组分总量的98.89%和98.97%;成熟果实的挥发性物质,主要是2-呋喃甲醛等脂肪醛、2-呋喃乙酮等脂肪酮和十六碳酸等脂肪羧酸类。经过发酵工艺处理原酒中挥发性物质,主要有3-甲基丁醇、丁二酸二乙酯、辛酸、苯乙醇等。相对含量较高的香气成分种类相似,而微量特征香气成分差异较为显著,从而构成不同产区同一品种葡萄酒相似和独特香气与风格。本结果将对不同原产区优质葡萄酒酿造工艺生产,最大限度的释放游离态芳香物质的能力,提高干白葡萄酒的果香,有重要指导意义。
The aroma evolutions in the grape and dry white wine of Chardonnay from geographic origin of Ningxia Helan Mountain Eastern Region were studied. It provided with practical value for establishment of the standard system for sensory evaluation, technology optimization and quality evaluation for wine production. The aromatic compounds were extracted by solvent extraction and analyzed by GC-MS. Their relative contents were determined by area normalization. 81 and 33 compounds were separated from the grape and wine respectively, and 78 and 32 of aromatic components were identified. The detection rate was 98.89% and 98.97% of the total peak areas. The main aroma components with higher relative content in the grape include 2-Furancarboxaldehyde and other olefinic aldehydes or aldehydes; 9,12-Octadecadienoic acid and other higher saturated and unsaturated fatty acids; Ethanone, 1-（2-furanyl）- and other ketones; In the dry white wine, there were mainly 1-butanol, 3-methyl; butanedioic acid, diethyl ester ; octanoic acid ; benzeneethanol, etc. comparing with dry white wine of Chardonnay growing different regions in the world, the higher relative contents and patterns of aromatic compounds were similar but characteristic aroma trace components were very different, which lead to a similar and unique aroma and style for the same variety wines. In order to release capablitity of free aroma subenstace and improve the quality of dry white wine, the results were very important for wine fermentation technology.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2005年第12期191-194,共4页
Transactions of the Chinese Society of Agricultural Engineering
基金
扬州大学自然科学基金资助(RK0513126)
