摘要
以赤霞珠四种砧穗组合(CS/Beta、CS/140Ru、CS/1103P、CS/5BB)为试材,采用固相微萃取法(SPME)结合气相色谱-质谱(GC-MS)联用技术,研究不同砧木对赤霞珠干红葡萄酒香气成分影响,为生产上筛选适宜砧木提供理论依据。结果表明,不同砧穗组合香气总量高低顺序为:CS/5BB>CS/Beta>CS/1103P>CS/140Ru;砧穗组合CS/Beta醇类化合物含量最高,为5 067.88μg/L,砧穗组合CS/5BB酯类、酸类、萜烯类化合物含量最高,分别为9 406.61μg/L、280.41μg/L、203.75μg/L;砧穗组合CS/1103P醛酮类化合物含量最高,为418.70μg/L。结果表明,砧木5BB、Beta在提升赤霞珠干红葡萄酒香味中有促进作用,是葡萄优质嫁接栽培中的备选砧木。
To provide theoretical basis for the production in the rootstock selection,the aroma components of scion-cultivar/rootstock combinations(CS/Beta,CS/140Ru,CS/1103P,CS/5BB)of Cabernet Sauvignon dry red wine were studied with the method of the solid phase microextraction(SPME)combined with GC-MS.The results showed that the order of the total aroma of different combinations was CS/5BB,CS/Beta,CS/1103P,CS/140Ru.In different Cabernet Sauvignon rootstock combinations,the CS/Beta had the highest alcohol compounds content,which was 5067.88μg/L;the CS/5BB had the highest content in ester compounds,the acid and terpene compounds,which were 9406.61μg/L,280.41μg/L,and 203.75μg/L,respectively;the CS/1103P had the highest content of aldehydes and ketones,which was 418.70μg/L.In general,the rootstocks 5BB and Beta have a promoting role in enhancing the aroma of Cabernet Sauvignon wine,which was the alternative rootstock for high quality grafted grape cultivation.
作者
郑秋玲
肖慧琳
唐美玲
卢建声
刘笑宏
曹志毅
王建萍
沙玉芬
宋建强
宫磊
刘万好
ZHENG Qiuling;XIAO Huilin;TANG Meiling;LU Jiansheng;LIU Xiaohong;CAO Zhiyi;WANG Jianping;SHA Yufen;SONG Jianqiang;GONG Lei;LIU Wanhao;无(Shandong Province Yantai Academy of Agricultural Sciences,Yantai 265500,China;The Shenshan Grape Science and Technology Co.,Ltd.,ofWeihai,Weihai 264417,China;School of Life Sciences,Ludong University,Yantai 264025,China;Shandong Academy of Grape,Jinan 250100,China)
出处
《中国酿造》
CAS
北大核心
2020年第10期119-124,共6页
China Brewing
基金
现代农业产业技术体系专项资金(CARS-29-16)
烟台市科技计划项目(2018NCGY061)
烟台市葡萄与葡萄酒局专项资金(50012305073)
威海市科技计划项目(2018NS10)。
关键词
葡萄
砧木
香气成分
固相微萃取
气质联用
grape
rootstock
aroma components
solid-phase microextraction
GC-MS
