有机酸对赤霞珠干红葡萄酒的提酯增香效应研究

Effects of organic acids on the ester-improving and aroma-enhancing of Cabernet Sauvignon red wine

中文关键词:  红葡萄酒  有机酸  酯类物质  基质效应  增香

英文关键词:red wine  organic acids  esters  matrix effect  aroma-enhancing

中文摘要:

      目的 探究有机酸对葡萄酒发酵香气物质的组成与含量及感官品质的影响。方法 以赤霞珠酿酒葡萄为原料进行酿造试验, 在酒精发酵前分别进行酒石酸、苹果酸、柠檬酸、乳酸4种不同有机酸添加处理, 酒精发酵结束后采用顶空固相微萃取结合气相色谱-质谱法(headspace solid-phase microextraction gas chromatography-mass spectrometry, HS-SPME-GC-MS)对发酵香气物质进行定性、定量分析, 香气特征通过专业品评小组进行量化评价。结果 酒样共检测出18种酯类物质, 其中有6种成分的气味活性值(odor activity value, OAV)大于1.0; 有机酸处理可以增加赤霞珠干红葡萄酒的酯类物质整体含量; 苹果酸处理显著提高了酒样中乙酸酯的含量, 乳酸、苹果酸处理显著增加了短链脂肪酸乙酯的含量。进一步对各酯类物质的OAV分析发现, 乳酸、苹果酸处理显著增加了多种酯类的OAV。结论 在酒精发酵前添加一定浓度的乳酸、苹果酸等有机酸可以有效保留葡萄酒中的酯类香气物质, 尤其是乙酸酯和短-中链脂肪酸乙酯等果香酯类物质的含量, 有效增强葡萄酒的花香、果香和乳香等香气特征。

英文摘要:

      Objective To explore the effects of organic acids on the composition and content of aromatic substances and sensory quality of finished wine. Methods Cabernet Sauvignon wine grapes were used as raw materials for wine-making. Four kinds of organic acids, tartaric acid, malic acid, citric acid and lactic acid, were added singly before alcoholic fermentation. The aroma substances were qualitatively and quantitatively analyzed by headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) after alcoholic fermentation. The aroma characteristics were quantitatively evaluated by a professional evaluation team. Results A total of 18 esters were detected in wine samples, of which the odor activity value (OAV) of 6 kinds of components were greater than 1.0. Organic acids could increase the overall content of esters in Cabernet Sauvignon dry red wine. Malic acid significantly increased the content of acetate in wine samples, and the content of ethyl fatty acids in lactic acid and malic acid groups was significantly increased compared with the control group. Further OAV analysis of various aroma substances found that lactic acid and malic acid could significantly enhance the OAVs of several esters. Conclusion The addition of a certain concentration of lactic acid, malic acid and other organic acids before alcoholic fermentation can effectively retain the content of ester aroma substances, especially acetate and short-medium chain fatty acid ethyl ester and other fruit esters, and effectively enhance the aroma characteristics of floral aroma, fruity aroma and frankincense of wine samples.