中外葡萄与葡萄酒Issue(3)：98-107,10.DOI:10.13414/j.cnki.zwpp.2025.03.011
圆叶葡萄酒品质指标和香气特征分析
Analysis of Quality Indexes and Aroma Characteristics of Muscadine wines
摘要
Abstract
Using Muscadine grapes(Muscadinia rotundifolia Michx.)Noble and T3 varieties as raw materials,dry red and rosé wines were produced utilizing the"Saignée"method.Aroma analysis was conducted employing HS-SPME-GC-MS.By integrating sensory evaluation,odor activity value(OAV),and aroma profile analysis,the flavor characteristics and quality differences of the various wines were discussed.The results revealed significant differences in alcohol content,total sugar,tannin,and total phenols among the samples.A total of 68 aroma compounds were identified,including 16 alcohols,38 esters,7 acids and 7 other substances.The major active aroma components identified were isoamyl alcohol,octanol,ethyl hexanoate,ethyl octanoate and ethyl decanoate.Notably,rosé wine from Muscadina rotundifolia received high scores in both aroma and sensory evaluations,characterized by intense fruit aroma,pronounced floral notes,and moderate fatty aroma,thereby demonstrating a complex and rich fragrance.Conversely,dry red wine predominantly featured fruit aroma,complemented by floral and fatty notes,resulting in a richly structured aroma profile.Consequently,under the framework of the"Saignée method",red Muscadine grape varieties not only produce dry red and rosé wines with divergent flavor profiles,but also demonstrate their adaptability across multiple dimensions of winemaking.关键词
圆叶葡萄/桃红葡萄酒/干红葡萄酒/气相色谱-质谱联用技术/香气特征Key words
Muscadine grapes/rosé wine/dry red wine/GC-MS/aroma characteristics分类
轻工纺织引用本文复制引用
杨威,谢林君,黄羽,成果,丰景,庞丽婷,杨磊,张劲..圆叶葡萄酒品质指标和香气特征分析[J].中外葡萄与葡萄酒,2025,(3):98-107,10.基金项目
国家自然科学基金地区基金项目(32360720) （32360720）
广西自然科学基金(2024GXNSFAA010474)科技先锋队"强农富民""六个一"专项行动(桂农科盟202504)广西农业科学院成果转化项目(NCZ202517)广西农业科学院基本科研业务专项(桂农科2021YT125,桂农科2021YT129) （2024GXNSFAA010474）
