食品与发酵工业2023，Vol.49Issue(24)：118-124,7.DOI:10.13995/j.cnki.11-1802/ts.034582
贺兰山东麓赤霞珠干红葡萄酒发酵过程中香气成分与感官特征的变化
Changes of aroma components and sensory characteristics of Cabernet Sauvignon dry red wine in Eastern Foothill of Helan Mountain during fermentation
摘要
Abstract
Aroma composition is closely associated with wine quality,and the aroma produced during fermentation plays an important role in wine aromas.The aroma components and sensory characteristics of fermented wine samples were analyzed using the head space-sol-id phase micro-extraction hyphenated with gas chromatography-mass spectrometry(HS-SPME-GC-MS)technique and the quantitative de-scriptive analysis(QDA)method.The objective of the present work was to better understand the dynamic changes of aroma components and sensory characteristics of Cabernet Sauvignon dry red wine in the Eastern Foothills of Helan Mountain in Ningxia.The results showed that the total concentrations of esters,higher alcohols,fatty acids,and isoprenoid increased as the fermentation proceeded.Esters content reached the maximum value of 26 655.39 μg/L on the 8th day.Higher alcohols and fatty acids reached the peak of 9 595.42 mg/L and 115.39 μg/L on the 9th day.Isoprenoid content was at the highest level of 162.49 μg/L on the 10th day.The aroma of grape juice was mainly described as grass and stems.The flavors of black fruit,citrus fruit,tropical fruit,flower,spices,nuts,preserved fruits and jams gradually appeared and increased during fermentation.The 7th day had the strongest tropical fruit flavor and the 9th day was registered with the richest smells of red fruits,black fruits,citrus fruits,herbs,fresh flowers,spices and nuts.Therefore,the 7th to 10th day was the key time node of process control of Cabernet Sauvignon dry red wine in the Eastern Foothills of Helan Mountain during fermentation,which was conducive to the transformation of product from fruity aroma to more complex aroma style.关键词
发酵/香气成分/感官特征/赤霞珠Key words
fermentation/aroma components/sensory characteristics/Cabernet Sauvignon引用本文复制引用
李亚军,郑明朋,张众,陈方圆,陈建胜,张军翔..贺兰山东麓赤霞珠干红葡萄酒发酵过程中香气成分与感官特征的变化[J].食品与发酵工业,2023,49(24):118-124,7.基金项目
宁夏回族自治区重点研发计划项目(2021BEF02014) （2021BEF02014）
