中外葡萄与葡萄酒Issue(2)：62-73,12.DOI:10.13414/j.cnki.zwpp.2025.02.008
小容器自然发酵'美乐'葡萄酒中香气物质特征分析
Analysis of Flavor Compounds in'Merlot'Wine Fermentation by Small Container Spontaneous Fermentation
摘要
Abstract
Aroma and sensory characteristics are key indicators of wine quality.This study employed headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)to monitor the dynamic changes in aroma compounds in'Merlot'wine during inoculated fermentation(IF)and spontaneous fermentation(SF).The results revealed that although no significant differences were observed in the physicochemical parameters—such as alcohol content,pH,and citric acid—between the end of alcohol fermentation of IF and SF wine samples,SF significantly increased lactic acid levels.Additionally,compared to IF,SF wine accumulated higher levels of higher alcohols,acetate esters,and terpenes during the later stages of alcoholic fermentation,including isoamyl alcohol,2-phenylethanol,ethyl acetate,isoamyl acetate,hexyl acetate,and phenylethyl acetate.These compounds contributed to the wine's enhanced floral and fruity aroma profile,which was further confirmed by sensory evaluation.In conclusion,spontaneous fermentation demonstrated advantages in imparting'Merlot'wine with characteristic aromas and enhancing sensory quality,indicating its potential for improving wine flavor.关键词
香气/感官分析/接种发酵/自然发酵Key words
aroma/sensory analysis/inoculated fermentation/spontaneous fermentation分类
轻工业引用本文复制引用
李勇,刘沁沁,程炜,赵雪芳,王婧..小容器自然发酵'美乐'葡萄酒中香气物质特征分析[J].中外葡萄与葡萄酒,2025,(2):62-73,12.基金项目
甘肃省农业科技支撑项目(KJZC-2024-7) （KJZC-2024-7）
甘肃省高校产业支撑计划项目(2023CYZC-53) （2023CYZC-53）
