中外葡萄与葡萄酒Issue(4)：62-74,13.DOI:10.13414/j.cnki.zwpp.2025.04.009
不同砧木'阳光玫瑰'葡萄汁、葡萄酒及白兰地香气解析
Analysis of Aroma Components of Juice,Wine and Brandy from'Shine Muscat'Grape Grafted on Different Rootstocks
摘要
Abstract
The HS-SPME-GC-MS was applied to investigate aroma components of juice,wine and brandy from'Shine Muscat'grape grafted on Beta,Kangzhen3,3309C,and 5BB rootstock,with self-rooted grape(SM)as the control group.The results demonstrated that:in Shine Muscat juice,terpene compounds were predominant(25.0%-63.0%),with linalool,α-terpineol,and so on.The terpenes of Beta rootstock exhibited the highest content,followed by SM and Kangzhen3.The acid compounds in 5BB juice were higher,and benzene derivatives(e.g.phenethyl alcohol)in Kangzhen3 were higher.Different aroma styles in juices were regulated by different rootstocks,and continued to influence the aroma characteristics of wines and brandies.In different rockstock wines,it was found that the main compounds were esters,alcohols,aromatic compounds,acids,terpenes and so on.The ester component in brandies further enriched to 76.8%-84.4%,and the terpenes were decreased to 1.4%-2.6%.The principal components analysis indicated that the distinction of aroma characteristics in different rootstock juices,wines and brandies was obvious.The terpenes were relatively higher in Beta brandy with intense fruity notes.Kangzhen3 brandy exhibited a floral-sweet style with higher phenylethanol.The high acidity in 5BB provided a foundation for ester formation.This study provides important reference for the deep processing of'Shine-Muscat'grapes grafted on different rootstocks.关键词
阳光玫瑰/葡萄砧木/葡萄酒/白兰地/香气Key words
Shine Muscat/grape rootstock/wine/brandy/aroma component分类
轻工纺织引用本文复制引用
王惠芝,李敬川,宫英振..不同砧木'阳光玫瑰'葡萄汁、葡萄酒及白兰地香气解析[J].中外葡萄与葡萄酒,2025,(4):62-74,13.基金项目
河北省现代农业产业技术体系葡萄创新团队(HBCT2024180401)菊花葡萄酒生产关键技术研究后补助(18927120H) （HBCT2024180401）
