中国果菜2025，Vol.45Issue(4)：13-22,10.DOI:10.19590/j.cnki.1008-1038.2025.04.003
'紫秋'葡萄酒酒精发酵过程中挥发性成分的变化研究
Analysis of Volatile Components Changes of'Ziqiu'Grape Wine During Alcoholic Fermentation
摘要
Abstract
In order to investigate changes in flavor substances of'Ziqiu'grape wine during alcohol fermentation stage,volatile compounds were analyzed by HS-SPME-GC-MS and GC-IMS,and the differences of volatile components among fermentation samples were further explored by PCA and PLS-DA.HS-SPME-GC-MS detected 11 volatile components,and 22 volatile components were identified by GC-IMS.The PCA and PLS-DA results showed that the relative content of volatile substances in the early stage of fermentation(0-2 d)was obviously separated from that in the middle stage(3-5 d)and the end stage(6-8 d),but there was no obvious difference in the middle and end stage of fermentation.According to the VIP score,a total of 5(VIP>1)labeled volatile compounds were selected,which were 1-hexanol,ethanol,(E)-2-hexenal,(E,E)-2,4-heptadienal and butyric acid.The above results showed that the fruit flavor of wine gradually increased and the green flavor gradually decreased with the extension of fermentation.This study could provide a theoretical reference for the flavor improvement and optimization of fermentation process of'Ziqiu'grape wine.关键词
'紫秋'葡萄/顶空-固相微萃取-气相色谱-质谱/气相-离子迁移谱/酒精发酵/风味成分/主成分分析Key words
'Ziqiu'grape/HS-SPME-GC-MS/GC-IMS/alcoholic fermentation/flavor components/principal component analysis分类
轻工业引用本文复制引用
索昊,王际辉,白卫滨..'紫秋'葡萄酒酒精发酵过程中挥发性成分的变化研究[J].中国果菜,2025,45(4):13-22,10.基金项目
中国博士后科学基金面上资助(2023M741387) （2023M741387）
东莞市社会发展科技项目(20231800938702) （20231800938702）
