不同浸渍工艺对赤霞珠干红葡萄酒香气的影响

Influence of Different Impregnation Process of Cabernet Sauvignon Dry Red Wine Aroma

DOI：10.3969/j.issn.1673-1689.2019.09.007

中文关键词: 葡萄酒 浸渍工艺 GC-MS 香气物质

英文关键词: wine,impregnation process,GC-MS,aroma

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中文摘要:

为探究浸渍工艺对葡萄酒香气物质及风味的影响，采用多种浸渍工艺条件（传统浸渍、CO₂浸渍、冷浸渍及30、40、50、60 ℃浸渍）酿造赤霞珠干红葡萄酒，测定其理化指标并用气相色谱质谱联用仪（Gas Chromatography-Mass Spectrometry，GC-MS）分析香气物质，评价其对总体风味的贡献程度。结果表明，与传统浸渍工艺相比，其他浸渍酒样的总酸都降低，且浸渍温度越高，总酸质量浓度越低，但总酚和总花色苷质量浓度却升高，冷浸渍总酚和总花色苷质量浓度与传统浸渍相当。香气物质分析表明，冷浸渍酒样香气物质种类多，结构复杂，感官特性好。CO₂浸渍酒样酯类含量高，醇类和酸类含量低；40 ℃热浸渍可以增加酯类质量浓度，降低酸类和醇类质量浓度，改变葡萄酒香气结构，加速葡萄酒的成熟，其他热浸渍温度对于葡萄酒香气物质积极影响较少。综上，冷浸渍工艺更适合酿造赤霞珠干红葡萄酒。

英文摘要:

In order to investigate the influence on impregnation technology for wine aroma and flavor，Cabernet Sauvignon grape was used to produce dry red wine by 7 kinds of impregnation technology（traditional impregnation，CO₂impregnation，cold impregnation，30 ℃，40 ℃，50 ℃，60 ℃ hot impregnation technology ）. Characteristics were determined and aroma substances were analyzed by gas chromatography-mass spectrometry（GC-MS） to evaluate their contribution to the flavor. The results showed that，the impregnation temperature was proportional to the content of total phenol and total anthocyanin，and inversely proportional to the total acid content. Aroma analysis showed that there were many kinds of aroma compounds in the cold impregnation technology wine，and the sensory properties were better. The content of esters was higher but alcohols and acids was lower after CO₂impregnation technology. 40 ℃ hot impregnation technology can change wine aroma structure，accelerate wine ripening，other hot impregnation technology for wine aroma positive influence was less. In conclusion，cold impregnation process is more suitable for brewing Cabernet Sauvignon dry red wine.

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