摘要
【目的】香气是衡量酿酒葡萄及葡萄酒品质的重要因子,地域条件显著地影响果实香气物质的种类和含量,开展云南高原区酿酒葡萄果实香气物质积累规律研究,有助于揭示高原气候区酿酒葡萄香气品质的形成机理,为云南高原区优质酿酒葡萄生产提供指导。【方法】以2010和2011年采自云南省德钦县梅里石(海拔约为2300 m)和说日(海拔约为2 900 m)葡萄园的赤霞珠(Vitis vinifera L.cv.Cabernet Sauvignon)果实为试材,采用顶空固相微萃取直接提取葡萄汁中游离态香气物质,依次采用Cleanert PEP-SPE柱分离、糖苷酶AR2000水解和顶空固相微萃取方法提取糖苷结合态香气物质,运用气相色谱与质谱联用技术,分析游离态和糖苷结合态香气物质的种类和含量,根据合成途径,将其分为脂肪酸来源、氨基酸来源和异戊二烯来源的香气物质,探究果实成熟过程中这3种来源的香气物质在年份及产地之间积累规律的异同。【结果】无论是梅里石还是说日,来自同一产地的果实pH值变化和可溶性固形物积累受年份影响较小,但香气物质受年份的影响较大。2011年的果实中,脂肪酸来源的游离态直链脂肪醇、酸和酯类,以及异戊二烯代谢产生的游离态、结合态降异戊二烯类和游离态萜烯类物质含量均显著高于2010年;对于氨基酸来源的香气物质,2010年果实中结合态芳香族类香气物质含量显著高于2011年,而游离态芳香族类香气物质则明显低于2011年。年份也影响果实中直链脂肪醛、直链脂肪醇、芳香族类和支链脂肪族类以及萜烯类物质的种类,结合2个年份气象参数的分析,认为较少的降雨量和较长的日照时数有利于降低直链脂肪醛含量、增加萜烯类物质水平。就产地而言,海拔较高的说日葡萄园的果实在成熟过程中脂肪酸来源香气物质总量呈现持续上升的趋势,而梅里石葡萄园的果实则呈现先升后降的�
【Objective】 Aroma is an important factor determining the quality of wine grape berries and wines. Terrior greatly affects the composition and concentration of volatiles. Study on aroma accumulation of grape fruit of Yunnan plateau region will not only help uncover the formation mechanism of grape flavor under the high altitude climate, but also provide some guidelines for the production of high-quality grape berries. 【Method】 Grape berries（Vitisvinifera L. Cabernet sauvignon） were collected from Meilishi（located at about 2 300 m above sea level） and Shuiri（about 2 900 m） vineyards of Deqin County, Yunnan Province in 2010 and 2011 vintages. Free volatile compounds were extracted using headspace solid phase micro-extraction（HS-SPME） method. The extraction of glycosidically-bound volatiles was followed by the separation using Cleanert PEP-SPE column, the hydrolysis of glycosidase AR2000 and the adsorption of HS-SPME. The qualitative and quantitative analyses were performed via the technology of gas chromatography-mass spectrometry. These volatiles were classified into three groups according to their biosynthetic pathways, including fatty acid-derived, amino acid-derived and isoprene-derived volatiles, and the effects of vintage and grape-growing region on the accumulation of the three groups of volatiles were assessed. 【Result】 The accumulation of soluble solid and variation of pH in grape berries were affected scarcely by vintages, either for Meilishi or Shuiri vineyards, but volatiles showed a great difference in the concentration between vintages. Compared with the 2010-vintage berries, regardless of the vineyard altitude, the berry samples of the year 2011 contained significantly higher concentrations of free-form straight-chain aliphatic alcohols, acids and esters that were produced from fatty acid metabolism, as well as norisoprenoids（free and glycosidically-bound） and free terpenes that were all generated from isoprene metabolism. As for amino acid metabolism-produced volatile
出处
《中国农业科学》
CAS
CSCD
北大核心
2014年第12期2405-2416,共12页
Scientia Agricultura Sinica
基金
国家自然科学基金(31272118)
关键词
香气物质
游离态和糖苷结合态
高原地区
赤霞珠葡萄
volatile compounds
free and glycosidically-bound
high-altitude region
wine grape berries（Vitisvinifera L.Cabernet sauvignon）
