人工贵腐玫瑰蜜葡萄酒的酿造及香气成分分析

以玫瑰蜜葡萄为原料,通过人工接种贵腐菌的方法来获得贵腐葡萄,评价人工酿造贵腐玫瑰蜜葡萄酒技术的可行性。本研究在感染灰霉病的夏黑葡萄果实上分离灰葡萄孢(Botrytis cinerea)菌株,通过形态学和分子鉴定,确定分离菌株为灰葡萄孢(B. cinerea)。然后用喷洒孢子悬浮液的方法对玫瑰蜜葡萄进行人工接种,获得贵腐葡萄,酿造贵腐葡萄酒。用顶空固相微萃取气质联用(HS-SPME-GC-MS)分析人工贵腐酒的香气成分,通过与对照相比,人工贵腐酒一共检测到了42种香气物质,对照检测到了29种。通过分析发现玫瑰蜜人工贵腐酒含有更多种类的酯类和醛酮类化合物,具有典型的香气成分,更加丰富和复杂的香气特征。

Vinification and Aroma Compounds Analysis of Noble-rot Wine from Artificially Botrytized Rose Honey Grapes

This study used Rose Honey grapes as raw materials. In order to evaluate the feasibility of winemaking process of botrytized wines,Botrytis infection was used in this study to get the botrytized wines brewing process. In this study,Botrytis cinerea strain was isolated from cinerea-infected Summer Black Grape fruits. The strain was identified as Botrytis cinerea by morphological and molecular identification methods. The Rose Honey grape was artificially inoculated by spraying spore suspension,which was used for making the artificial noble-rot wine. Analysis of aroma components of artificial noble rot wine by HS-SPME-GC-MS. 42 kinds of volatile components were detected in the artificial noble-rot wines,and 29 kinds of volatile components were detected in the control. The analysis of key aroma compounds of wines suggested that Rose Honey artificial noble-rot wine contained more kinds of esters and aldehyde ketones compounds,with typical aroma components,richer and more complex aroma characteristics.