摘要
该研究以焉耆、和硕、博湖产地的主栽葡萄品种酿造葡萄酒为研究对象,采用气相色谱-质谱联用(GC-MS)技术结合感官量化分析,探究其挥发性香气成分的差异,并对结果进行正交偏最小二乘判别分析(OPLS-DA)、层次聚类分析(HCA)及主成分分析(PCA)。结果表明,不同产地不同品种葡萄酿造葡萄酒样品共鉴定出43种挥发性香气物质,基于气味活性值(OAV)共筛选出27种关键香气成分(OAV>1)。层次聚类分析(HCA)与主成分分析结果表明,葡萄酒香气组成存在显著的品种与地域差异,OPLS-DA可以有效区分不同产地、不同品种葡萄酿造葡萄酒。乙酸己酯、苯乙醇、1-己醇与己酸等是区分不同品种葡萄酒的重要香气成分,而9-癸烯酸乙酯、香叶醇等则可用于区分同一品种在不同产地的香气特征。感官评价结果显示,赤霞珠与西拉葡萄酒在焉耆产地表现出浓郁的黑色与红色浆果香气,而在和硕产地则生青味更突出;马瑟兰葡萄酒则和硕产地表现出更强的黑色与红色浆果香气。
Using the wine made from the main grape varieties cultivated in Yanqi,Heshuo and Bohu production areas as the research object,the differences of volatile aroma components were explored using gas chromatography-mass spectrometry(GC-MS)technology combined with sensory quantitative analysis.The results were analyzed by orthogonal partial least squares discriminant analysis(OPLS-DA),hierarchical cluster analysis(HCA),and principal component analysis(PCA).The results showed that a total of 43 volatile aroma compounds were identified in wine samples made from different grape varieties of different producing areas.Based on odor activity value(OAV),27 key aroma compounds(OAV>1)were screened.HCA and PCA results indicated that there were significant varieties and regional differences in wine aroma composition.The wines from different production areas and varieties could be effectively distinguished by OPLS-DA.Hexyl acetate,phenethyl alcohol,1-hexanol,hexanoic acid,and others were identified as important aroma components for distinguishing wines brewed by different grape varieties,while ethyl 9-decenoate,geraniol,and others could be used to differentiate aroma characteristics of the same grape variety from different producing areas.Sensory evaluation results showed that Cabernet Sauvignon and Syrah wines from Yanqi exhibited intense black and red berry aromas,while those from Heshuo displayed more prominent green notes.Marselan wines from Heshuo demonstrated stronger black and red berry aromas.
作者
聂子轩
张洋
胡加梁
王家琪
王建国
薛淑花
李运奎
杨华峰
靳国杰
NIE Zixuan;ZHANG Yang;HU Jialiang;WANG Jiaqi;WANG Jianguo;XUE Shuhua;LI Yunkui;YANG Huafeng;JIN Guojie(College of Enology,Northwest A&F University,Yangling 712100,China;Xinjiang Xiangdu Winery Co.,Ltd.,Bayin 841100,China;Ningxia Helan Mountain East Foothill Wine Experiment Demonstration Station,Northwest A&F University,Yinchuan 740104,China)
出处
《中国酿造》
北大核心
2026年第1期56-64,共9页
China Brewing
基金
新疆维吾尔自治区重大科技专项(2022A02002-4)
杨凌示范区科技计划项目(2024NY-26)
陕西省自然科学基础研究计划(2023-JC-YB-145)
国家自然科学基金项目(31801528)。
关键词
焉耆盆地
葡萄品种
葡萄酒
香气特征
差异分析
Yanqi basin
grape variety
wine
aroma characteristic
difference analysis
