摘要
本研究以‘左山一’‘双红’‘北冰红’3种寒地葡萄为原料,利用液相色谱、液相质谱和气相色谱-质谱联用(Gas Chromatography-Mass Spectrometry,GC-MS)等技术手段,系统解析其发酵酒的理化特性、营养组成及香气物质构成规律。结果显示,‘左山一’干浸出物最高(35.01 g·L^(-1))但总酸与总香气最低;‘双红’酒精度(11.8%vol)较高,酯类(癸酸乙酯)、醇类(异戊醇、苯乙醇)占香气总量的67%,发酵性能最优;‘北冰红’富集阿魏酸(116.90 mg·L^(-1))、γ-丁内酯(奶油香)及正戊醇(果香)。主成分分析(累计贡献率95.2%)能较好实现品种区分。基于特征差异,提出‘左山一’宜作高端单品或基酒,‘双红’适配高香型酒体开发,‘北冰红’具风格型产品潜力,为寒地葡萄酒品质提升与产业差异化提供理论支撑。
This study systematically investigated the physicochemical properties,nutritional composition,and aroma profiles of wines produced from three cold-climate grape cultivars('Zuoshanyi''Shuanghong'and'Beibinghong')using liquid chromatography,liquid chromatography-mass spectrometry(LC-MS),and gas chromatography-mass spectrometry(GC-MS).Key findings revealed distinct varietal characteristics:'Zuoshanyi'exhibited the highest dry extract content(35.01 g·L^(-1))but the lowest total acidity and aromatic intensity;'Shuanghong'demonstrated superior fermentation performance with the highest alcohol content(11.80%V/V),and dominant ester(ethyl decanoate)and alcohol(isoamyl alcohol,phenethyl alcohol)contributions,accounting for 67%of total aroma compounds;'Beibinghong'enriched with ferulic acid(116.90 mg·L^(-1)),γ-butyrolactone(creamy aroma),and n-pentanol(fruity aroma).Principal component analysis cumulative(contribution rate:95.2%)could effectively achieve variety discrimination.Based on the differences in characteristics,it is proposed that'Zuoshanyi'is suitable for use as a highend single product or base wine,'Shuanghong'is appropriate for the development of high-aroma wine bodies,and'Beibinghong'has the potential for style-type products,providing theoretical support for the improvement of wine quality and industrial differentiation in cold regions.
作者
李俊生
吕美琪
王学峰
谷芳
左金龙
LI Junsheng;LYU Meiqi;WANG Xuefeng;GU Fang;ZUO Jinlong(College of Food Engineering,Harbin University of Commerce,Harbin 150028,China)
出处
《中外葡萄与葡萄酒》
北大核心
2025年第6期51-59,共9页
Sino-Overseas Grapevine & Wine
基金
2023年度黑龙江省自然科学基金联合引导项目(LH2023E029)。
关键词
寒地葡萄
葡萄酒
理化性质
香气物质
感官分析
cold-climate grape
wine
physicochemical properties
aroma compounds
sensory evaluation
