三种酿造工艺对野酿2号毛葡萄酒香气成分的影响

采用顶空固相微萃取结合气相色谱-质谱联用技术,分析传统工艺、CO₂浸渍工艺和冷浸渍工艺酿造的野酿2号毛葡萄酒中的香气成分。结果表明,3种毛葡萄酒中共检测到82种香气物质,其中33种香气成分为3种毛葡萄酒所共有。醇类和酯类是主要成分,包括辛酸乙酯、异戊醇、癸酸乙酯、乙酸乙酯、苯乙醇等,不同工艺酿造的毛葡萄酒之间呈香物质具有较大差异。与传统法相比,CO₂浸渍工艺和冷浸渍工艺可以增加具有花香、果香的酯类及苯乙醇等物质的含量,但减少具有生青味的异戊醇、异丁醇、正己醇等物质的含量,因此野酿2号毛葡萄酒更适合于采用CO₂浸渍工艺和冷浸渍工艺酿造。

Effects of Three Winemaking Processes on Aromatic Components of Wine Made from Vitis quinquangularis Rehd. Yeniang No.2

The aromatic components of wines made from Vitis quinquangularis Rehd. Yeniang No.2 fermented by traditional process,CO₂ maceration and cold maceration methods were analyzed by HS-SPME and GC-MS. The results indicated that 82 kinds aromatic components were detected in 3 wines by different processes in total,of which 33 kinds of ingredients were commom to all wines. Alcohols and esters were the main aromatic components,including ethyl caprylate,isoamyl alcohol,ethyl caprate,ethyl acetate,phenethyl alcohol and others. There was a significant difference among the three wine samples. Compared with the wine made by traditional method,contents of esters and phenylethyl alcohol which had flavor of flowers and fruits increased in wines made by CO₂ maceration and cold maceration methods,while the contents of some alcohol compounds which possessed green herbs decressed,such as isoamyl alcohol,isobutanol,1-hexanol. It was suggested that CO₂ maceration and cold maceration methods were more fitted for winemaking of Yeniang No.2.