沙城產(chǎn)區(qū)赤霞珠干紅葡萄酒特征香氣的研究

STUDY ON IMPACT AROMA COMPOUNDS OF DRY WINES OF CABERNET SAUVIGNON FROM SHACHENG AREA

作者：侯　敏　　導(dǎo)師：李　華

西北農(nóng)林科技大學(xué)　　葡萄與葡萄酒學(xué)2011屆碩士

摘　要

本試驗(yàn)旨在研究葡萄酒香氣物質(zhì)萃取和沙城產(chǎn)區(qū)赤霞珠干紅葡萄酒特征香氣，用于沙城產(chǎn)區(qū)赤霞珠干紅葡萄酒特征香氣的建立和不同年份沙城赤霞珠干紅葡萄酒的區(qū)分。本試驗(yàn)以我國沙城產(chǎn)區(qū)赤霞珠干紅葡萄酒為研究對(duì)象，采用化學(xué)儀器分析和感官分析研究沙城赤霞珠干紅葡萄酒香氣。試驗(yàn)共采集了2005年至2009年沙城榮辰莊園赤霞珠干紅葡萄酒和2010年采摘的沙城赤霞珠葡萄品種通過小容器發(fā)酵釀制而成的干紅葡萄酒，完成了沙城產(chǎn)區(qū)赤霞珠干紅葡萄酒特征香氣的研究。

主要研究結(jié)果如下：

通過利用超聲波輔助、低溫?zé)o氧的液液萃取葡萄酒香氣物質(zhì)的方法，比較不同萃取溶劑萃取葡萄酒香氣物質(zhì)的效果，確立了葡萄酒香氣物質(zhì)分析前處理方法。萃取溶劑使用二氯甲烷，2-辛醇作為內(nèi)標(biāo)物，在冰浴和隔絕氧氣的條件下，通過可控溫的磁力攪拌器完成攪拌萃取，通過超聲波強(qiáng)化液液萃取，濃縮的萃取液供GC-MS上機(jī)分析。

使用上述方法分析6個(gè)年份的沙城赤霞珠干紅葡萄酒，赤霞珠干紅葡萄酒共定性定量83種香氣物質(zhì)，其中包括醇類物質(zhì)25種，酯類物質(zhì)26種，酸類物質(zhì)16種，酮類物質(zhì)9種，醛類物質(zhì)2種，5種其他的香氣物質(zhì)。不同年份赤霞珠干紅葡萄酒香氣物質(zhì)含量和種類存在差異。結(jié)果可以看出，隨著陳釀時(shí)間的延長(zhǎng)，雖然存在波動(dòng)，但醇類物質(zhì)和酸類物質(zhì)占全部香氣物質(zhì)的比重呈香總體下降的趨勢(shì)；除2008年赤霞珠干紅葡萄酒，酯類物質(zhì)所占的比重隨著陳釀時(shí)間的增長(zhǎng)逐步上升；酮類、醛類等其他香氣物質(zhì)也存在不同程度的變化，但變化趨勢(shì)不是十分顯著。根據(jù)香氣物質(zhì)的嗅覺閾值計(jì)算香氣物質(zhì)的香氣活性值，結(jié)果顯示乙酸異戊酯、己酸乙酯、辛酸乙酯、丁二酸二乙酯、異戊醇、苯乙醇、辛酸、香蘭素和5-己基二氫-2(3H)-呋喃酮9種香氣物質(zhì)香氣活性值最大，從而對(duì)葡萄酒香氣質(zhì)量的貢獻(xiàn)最大。

將6個(gè)年份的赤霞珠干紅葡萄酒含量進(jìn)行主成分分析，結(jié)果顯示15種香氣物質(zhì)丁醇、2-丙醇、2-甲基-2丙醇、十四醇、3-壬醇、苯甲醇、辛醇、己酸乙酯、癸酸乙酯、戊酸、己酸、β-大馬酮、羥甲香豆素、4-乙基苯酚、香蘭素可以覆蓋沙城產(chǎn)區(qū)赤霞珠干紅葡萄酒香氣的整體信息。

通過建立沙城赤霞珠干紅葡萄酒香氣質(zhì)量評(píng)價(jià)模型，評(píng)價(jià)不同年份沙城產(chǎn)區(qū)赤霞珠干紅葡萄酒香氣質(zhì)量。使用前三個(gè)主成分的綜合質(zhì)量評(píng)價(jià)函數(shù)作圖，結(jié)果發(fā)現(xiàn)不同年份的沙城產(chǎn)區(qū)赤霞珠干紅葡萄酒能夠通過質(zhì)量評(píng)價(jià)模型被區(qū)分開來，說明此方法對(duì)于區(qū)分不同年份沙城赤霞珠干紅葡萄酒有一定的可行性。

采用感官分析和多元統(tǒng)計(jì)分析方法確定水果、咖啡、蘑菇、奶油、香草、李子干、(燒)烤味、動(dòng)物氣味、甘草、辛辣和蜂蜜11個(gè)描述詞可以作為沙城赤霞珠干紅葡萄酒的特征香氣描述語。

關(guān)鍵詞　沙城　赤霞珠　干紅葡萄酒　香氣　GC-MS和感官分析

Abstract

The target of this experiment is to study how to extract wine aroma and look for impact aroma compounds of Cabernet Sauvignon dry wines from Shacheng. In this experiment,Cabernet Sauvignon dry wines from Shacheng were used as subjects analyzed by chemical instruments and sensory characteristics. Cabernet Sauvignon red wines were separately made from 2005 to 2009 Cabernet Sauvignon grown in Shacheng. In addition,2010 Cabernet Sauvignon red wine was made from ShachengCabernet Sauvignon by using small glass container. Wines of different years were collected as research materials to complete this research about impact aroma compounds of Cabernet Sauvignon dry wines from Shacheng.

The main results are as follows:

Aroma compounds were extracted by ultrasound-assisted LLE in an oxygen-free atmosphere and at low temperature to compare effects of three solvents on analysis of aroma components in Cabernet Sauvignon dry wine by GC-MS analysis in order to establish a method of extracting aroma compounds before GC-MS analysis. 2-octanol was used as internal standard. In an ice water bath and an oxygen-free atmosphere,subjects were extracted with dichloromethane assisted by using magnetic stirrer. And then mixed solution was put in water bath with ultrasound assistance,organic solution is parted from inorganic solution and concentrated to be analyzed by GC-MS.

83a　roma compounds of Cabernet Sauvignon dry wine from 2005 to 2010 were qualified and quantified by the method above,including 25 alcohols,26 esters,16 acids,9 ketones,2 aldehydes and 5 others. Aroma compounds and their contents were obviously different in dry wine of different years. The results showed that percentage of alcohols and acids to all aroma compounds of dry wine fell down with fluctuation from 2010 to 2005;other than 2008 Cabernet Sauvignon dry wine,percentage of esters slowly increased from 2010 to 2005;ketones,aldehydes and others were also different in dry wines of different years,but variation trend was not obvious. According to odor threshold of aroma compounds,their odor active values were calculated by content / threshold. The results showed that OAVs of isopentyl acetate,ethyl hexanoate,ethyl octanoate,ethyl succinate,isopentyl alcohol,2-phenyl-ethanol,ctanoic acid,vanillin and 5-hexyldihydro-2(3H)-Furanone were bigger than other aroma compounds. It was included that 9 aroma compounds were powerful in Cabernet Sauvignon dry winefrom Shacheng.

Quantified aroma compounds were analyzed by principal component analysis. The results showed that n-butanol,2-propanol,2-methyl-2-propanol,tetradecanol,3-nonanol,triphenyl methanol,octanol,ethyl hexanoate,ethyl caprate,n-pentanoic acid,hexanoic acid,β-damascenone,hydroxycoumarin,4-ethyl-phenol,vanillin were considered to be potential to cover whole information about aroma of ShachengCabernet Sauvignondry wine.

Qualification for Cabernet Sauvignon dry winefrom Shacheng was estimated by model of aroma quality established. Quality functions of 3 principal components were referred to draw a PC₁-PC₂-PC₃ scatter plot. The result showed that ShachengCabernet Sauvignondry wines of different years could be distinguished,which successfully proved that designed method was feasible to evaluate Cabernet Sauvignondry wine from Shacheng made in different years.

Through aroma sensory characteristics and multivariate statistical analysis,11 aroma descriptors: fruit,coffee,mushroom,cream,vanilla,dried prune,toasty,animal smell,licorice,spicy and honey were identified as impact description of ShachengCabernet Sauvignon dry wine.

Key words　Shacheng　Cabernet Sauvignon　Red wine　Aroma compounds　GC-MS and sensory analysis