食品科学技术学报2025，Vol.43Issue(4)：15-24,34,11.DOI:10.12301/spxb202500014
葡萄酒中生青味物质及其调控措施研究进展
Research Progress on Green Off-Flavor Substances of Wine and Their Regulation Measures
摘要
Abstract
The green off-flavor was an important aroma characteristic in wine and played an important role in the wine quality.The widely present green off-flavor substances in grapes and wines could be primarily classified into 3 categories:methoxypyrazines;green leaf volatiles mainly composed of C6/C9 aldehydes,alcohols,and esters generated through the lipoxygenase pathway from unsaturated fatty acids;and other green off-flavor substances represented by certain sulfur compounds.The regulation of green off-flavor substances was of great significance due to their significant impact on the aromatic characteristics of wine.Currently,the regulation could be carried out from grapes and wine making and storage process.Due to the significant relevance between the content of green off-flavor substances in grapes and the factors such as the maturity and environmental parameters,the adjustment of harvesting time,nutrient regulation(foli-ar nitrogen application during reraison),light exposure management,water control,pest and disease management and other vineyard measures could achieve the effective regulation of the content of the green off-flavor substances during vineyard management.Apart from the grape material,numerous factors in the whole fermentation,packaging and storage process could also influence the green off-flavor substances.However,different ways of regulation could affect other aspects such as flavor compounds,sugar and acid contents of grape and wine quality.While regulating the content of the green off-flavor substances,the ar-omatic integrity and matrix effect were also important factors that could affect the whole aromatic quality.This work aimed to clarify the substantial basis of the green off-flavor and summarize the major and poten-tial regulation ways to provide reference for further research and industry application.关键词
酿酒葡萄/葡萄酒/生青味/挥发性物质/感官质量Key words
wine grape/wine/green off-flavor/volatile compound/sensory quality分类
轻工纺织引用本文复制引用
孙翔宇,王悦,程果,程国利,鲍诗晗,王家琪,马婷婷,房玉林..葡萄酒中生青味物质及其调控措施研究进展[J].食品科学技术学报,2025,43(4):15-24,34,11.基金项目
陕西省科技计划项目(2024NC-BSLD-01、2024NC-ZDCYL-04-22、2024NC-LSTD-001、2024QCY-KXJ-083) （2024NC-BSLD-01、2024NC-ZDCYL-04-22、2024NC-LSTD-001、2024QCY-KXJ-083）
新疆生产建设兵团科技计划项目(2024AB042) （2024AB042）
宁夏回族自治区重点研发计划项目(2024BBF02003).Science and Technology Program of Shaanxi(2024NC-BSLD-01,2024NC-ZDCYL-04-22,2024NC-LSTD-001,2024QCY-KXJ-083) （2024BBF02003）
Science and Technology Program of the Xinjiang Production and Construction Corps(2024AB042) （2024AB042）
Key Research and Develop-ment Program of Ningxia Hui Autonomous Region(2024BBF02003). （2024BBF02003）
