陕西师范大学学报（自然科学版）2025，Vol.53Issue(3)：32-42,11.DOI:10.15983/j.cnki.jsnu.2025204
银川、乡宁和太谷产区'赤霞珠'自然葡萄酒品质研究
Research on the quality of spontaneous fermentation wines of'Cabernet Sauvignon' from Yinchuan,Xiangning and Taigu
摘要
Abstract
In order to explore the influence of spontaneous fermentation(SF)on wine quality,'Cabernet Sauvignon' grapes from Yinchuan(Ningxia),Xiangning(Shanxi)and Taigu(Shanxi)were used as raw materials for spontaneous fermentation,and wine samples of inoculated fermentation(IF)were used as control.Basic physical and chemical indicators,and the contents of phenolic and volatile substances of these wine samples were detected.The results showed that the alcohol content of SF samples was significantly lower than that of the IF samples,while the total phenolic content of SF samples was significantly higher than that of the IF samples.The alcohol fermentation of SF samples was more thorough with reducing sugar content of less than 4 g/L.The pH value,contents of dry extract and volatile acid showed no significant difference between SF and IF samples.A total of 45 volatile substances were detected in SF and IF samples,including 26 esters,13 alcohols,2 acids,3 terpenes and 1 ether.The contents of esters and alcohols were high,accounting for 40.21％～67.14％ and 24.98％～58.13％ of the total volatile substances,respectively.The total amount of esters in SF samples was significantly lower than that in IF samples.There was no significant difference in the total amount of alcohols between SF and IF samples.However,the proportion of alcohols in SF samples was higher than that in IF samples.In wine samples from Yinchuan and Taigu,there was no significant difference in the total amount of volatile substances between SF and IF samples,while the total amount of volatile substances in IF samples from Xiangning was significantly higher than that in SF samples.By partial least squares analysis,it was found that ethyl trans-4-decenoate and 1-octanol had significant difference between SF and IF samples,making the main contribution to sample classification.Sensory analysis of the wine samples showed that the clarity of SF samples was lower than that of IF samples,and the color of wine samples from Yinchuan was the darkest.The SF samples had a fresh fruit aroma with no off flavor.Compared with IF samples,the aroma of SF samples was more complex,with less green flavor,while IF samples had a higher intensity of aroma.There was no significant difference in taste between SF and IF samples,while Yinchuan samples had stronger tannins and a fuller body.The study is of great significance in enhancing the style diversity and regional characteristics of wine,providing reference for the development and utilization of local yeast resources.关键词
自然发酵/接种发酵/赤霞珠/葡萄酒/香气/酚类物质Key words
spontaneous fermentation/inoculation fermentation/Cabernet Sauvignon/wine/aroma/phenolic substances分类
轻工纺织引用本文复制引用
任志远,郝晋梅,范博源,刘敏..银川、乡宁和太谷产区'赤霞珠'自然葡萄酒品质研究[J].陕西师范大学学报（自然科学版）,2025,53(3):32-42,11.基金项目
山西省基础研究计划(20210302124147) （20210302124147）
