不同陈酿方式对干化葡萄酒的影响分析
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摘要
以宁夏贺兰山东麓地区赤霞珠葡萄为原料酿造干化葡萄酒,在橡木桶、不锈钢罐中陈酿1年后,采用固相萃取(solid-phase extraction,SPE)气质联用技术(gas chromatograph-mass spectrometer,GC-MS)对其的挥发性物质以及氨基甲酸乙酯进行测定分析。结果表明:经过橡木桶陈酿后的干化葡萄酒,橡木中的单宁、橡木内酯等物质进入到葡萄酒中,参与干化葡萄酒的香气与味感平衡,明显增加了椰子、香草药、玉簪花、紫罗兰等花果香气,优于不锈钢罐储存效果。在氨基甲酸乙酯含量方面,橡木桶陈酿的干化葡萄酒氨基甲酸乙酯含量低于不锈钢罐陈酿。
The dry wine made from cabernet sauvignon grapes at the eastern foothill of Helan Mountain,Ningxia,was brewed in oak barrels and stainless steel tanks for more than one year. The contents of volatile substances and ethyl carbamate of wine were measured by using the methods of solid-phase extraction(SPE)and gas chromatograph-mass spectrometer(GC-MS). As a result,in terms of aroma,the tannins and oak-lactone of the oak barrels were permeated into the dry wine after brewing,and these substances contributed to the aroma and tastes of the dry wine,significantly promoting fruit aroma such as smell of coconut,fragrant herb,host flower and violet. The fragrance in the oak barrel was stronger than that in the stainless steel tank. In terms of ethyl carbamate content,the content of the ethyl carbamate of the wine produced in oak barrel was lower than that of wine made in stainless tank.
The dry wine made from cabernet sauvignon grapes at the eastern foothill of Helan Mountain,Ningxia,was brewed in oak barrels and stainless steel tanks for more than one year. The contents of volatile substances and ethyl carbamate of wine were measured by using the methods of solid-phase extraction(SPE)and gas chromatograph-mass spectrometer(GC-MS). As a result,in terms of aroma,the tannins and oak-lactone of the oak barrels were permeated into the dry wine after brewing,and these substances contributed to the aroma and tastes of the dry wine,significantly promoting fruit aroma such as smell of coconut,fragrant herb,host flower and violet. The fragrance in the oak barrel was stronger than that in the stainless steel tank. In terms of ethyl carbamate content,the content of the ethyl carbamate of the wine produced in oak barrel was lower than that of wine made in stainless tank.
引文
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[2]周凯,唐冰娥,徐振林,等.发酵食品中氨基甲酸乙酯形成机理和快速检测方法研究进展[J].生物加工过程,2018,16(2):31-41
[3]张艳艳,邓婧,伍鹏兮.亚硫酸盐在食品加工领域中的应用研究[J].食品工业,2016,37(11):211-214
[4]付丽霞,张惠玲,齐晓琴,等.干化葡萄酒品质的比较及挥发性成分的GC-MS分析[J].中国酿造,2017,36(2):166-170
[5]王琦.枸杞发酵酒类胡萝卜素降解对香气影响的研究[D].银川:宁夏大学,2015:8
[6]孔程仕.干型葡萄酒挥发性风味物质GC-MS研究[D].青岛:青岛科技大学,2013:21-31
[7]刘登勇,周光宏,徐幸莲.确定食品关键风味化合物的一种新方法:“ROAV”法[J].食品科学,2008(7):370-374
[8]徐丹萍,蒲彪,刘书亮,等.不同发酵方式的泡菜挥发性成分分析[J].食品利学,2015,36(16):94-100
[9]张强,辛秀兰,杨富民,等.主成分分析法评价红树毒果醋的相对气味活度值[J].现代食品利技,2015,35(11):332-338
[10]付方圆,薛洁,梁萌萌,等.葡萄酒贮存过程中氨基甲酸乙酯含量的变化[J].食品与发酵工业,2014,40(8):3 4-39
[11]里奥·范·海默特.化合物香味阈值汇编(原书第二版)[M].北京:科学出版社,2015:7
[12]孙宝国.食用调香术[M].北京:化学工业出版社,2010:20-28
[13]范文来,徐岩.白酒79个风味化合物嗅觉阈值测定[J].酿酒,2011,38(4):80-84
[14]ESCUDERO A,HERNANDEZ-ORTE P,CACHO J,et al.Clues about the role of methional as character impact odorant of some oxidized wines[J].Journal of Agricultural and Food Chemistry,2000,48(9):4268-4272
[15]SILVA FERREIRA A C,HOGG T,GUEDES DE PINHO P.Identification of key odorants related to the typicalaroma of oxidationspoiled white wines[J].Journal of Agricultural and Food Chemistry,2003,51(5):1377-1381
[16]CULLEREL,CACHO J,FERREIRA V.An assessment of the role played by some oxidation-related aldehvdes in wine aroma[J].Journal of Agricultural and Food Chemistry,2007,55(3):876-881
[17]杜金华,夏秀梅.酚类物质在红葡萄酒中的作用[J].中外葡萄与葡萄酒,2001(2):48-50
[18]成晓玲.赤霞珠干红葡萄酒贮存过程中化学物质变化规律的研究[D]石家庄.河北科技大学,2012:30-32
[19]Nevares I,Crespo R,Gonzalez C,et al.Imaging of oxygen transmission in the oak wood of wine barrels using optical sensors and a colour camera[J].Australian Journal of Grape and Wine Research,2014,20(3):353-360
[20]曾新安,岳强,肖利民.橡木桶陈酿过程中葡萄酒溶解氧的变化[J].酿酒科技,2005(11):73-74
[21]张会宁,刘延琳,胡立志.橡木桶陈酿过程中葡萄酒有机酸的变化[J].中国酿造,2014,33(1):60-63
[22]梁新红.中国葡萄酒中氨基甲酸乙酯的研究[D].杨陵:西北农林科技大学,2007