户太8号桃红葡萄酒贮藏期香气物质损失及添加剂护香效果分析

Aroma Substances Decline of Hutai-8 Rose Wine During Storage and Analysis of Aroma Protection Effects of Additives Treatments

摘要:

研究户太8号桃红葡萄酒贮藏期的香气物质变化规律,并比较几种添加剂处理的护香效果,旨在优化设计葡萄酒的陈酿工艺。研究以户太8号桃红葡萄酒为试材,当葡萄酒发酵结束后分别添加适量葡聚糖、没食子酸、甘露糖蛋白和谷胱甘肽处理,而后定期采集酒样,对酒样香气通过仪器和感官进行分析。香气成分采用SPME-GC-MS定性定量分析,香气特征通过感官培训的品评小组量化品评。结果表明:户太8号桃红葡萄酒中共定量出33种香气物质,有9种成分的气味活性值(OAV)大于1,11种成分的OAV在0.1~1.0。贮藏期间,酒样中乙酸酯和中链脂肪酸乙酯含量在贮藏初期急剧下降而后趋于平稳,高级醇含量逐渐升高至平缓,脂肪酸、萜烯类和苯乙基类化合物的含量逐渐升高并在贮藏后期降低。贮藏1年后,葡聚糖处理的酒样中果香酯、苯乙基类以及己(烯)醇类化合物等香气物质含量明显高于其他处理组,而其他处理组之间差异不显著。感官分析也表明,葡聚糖处理组比其他处理组具有更好的温带水果、甜香、花香和小浆果香的香气特征。研究发现,在发酵结束后添加300mg/L葡聚糖对贮藏期户太8号桃红葡萄酒表现出较好的护香作用。

Abstract:

The aroma substances change pattern of Hutai-8 rose wine during storage and the aroma protection effects of some additives were studied, which was useful to optimize the wine aging technology. Hutai-8 rose wine was added with glucan, gallic acid, mannoprotein, and glutathione respectively after alcohol fermentation. Wine samples were collected regularly, and aroma of samples was detected by instrumental and sensory analysis. The aroma substances were qualitatively and quantitatively analyzed by SPME-GC-MS and aroma characteristics were evaluated by a well-trained tasting panel. The result showed that a total of 33 aroma substances were detected in Hutai-8 rose wine, among which the odor activity value (OAV) of 9 aroma components was greater than 1, and the OAV of 11 aroma components was between 0.1 and 1.0. During the storage, the concentration of acetates and medium chain fatty acid ethyl esters decreased sharply at the beginning of the storage period and then leveled off. Higher alcohols gradually increased and then reached a plateau. Fatty acid, terpenes and phenethyl compounds gradually increased and then decreased at the end of the storage period. After one year storage, the contents of fruity esters, phenethyl compounds and hexene alcohols compounds in glucan treatment were obviously higher than those in other treatments whose differences were not significant. Sensory analysis also showed that glucan treatment had better aroma characteristics of temperate fruits, sweet, flowers and small berries than that of other wines. It was concluded that the treatment of 300mg/L glucan showed good potential to protect the aroma of Hutai-8 wines during storage.