中外葡萄与葡萄酒Issue(1)：72-84,13.DOI:10.13414/j.cnki.zwpp.2026.01.009
成熟度和冷浸渍时间对老藤'白玫瑰'葡萄酒品质的影响
Effects of Maturity and Cold Maceration Length on the Quality of Old-Vine'Muscat Blanc'Wine
摘要
Abstract
This study aimed to investigate the effects of grape maturity and maceration length on the quality of old-vine'Muscat Blanc'(Vitis vinifera L.cv.)wine.Using 65-year-old'Muscat Blanc'vines as experimental material,grapes at three maturity levels(measured by reducing sugar content:156.60,201.85,and 205.75 g·L-1)were subjected to different cold maceration length(4℃,0,12,and 24 h)followed by small-scale vinification.Basic physicochemical parameters of the wines were determined,and volatile aroma compounds were analyzed using HS-SPME-GC-MS.OPLS-DA,cluster heatmap,and sensory evaluation were employed to comprehensively assess the treatment effects.The results demonstrated that increased grape maturity elevated the concentrations of ethyl acetate,1-propanol,and D-limonene,while extended maceration length enhanced levels of ethyl acetate,isoamyl acetate,ethyl octanoate,isoamyl alcohol,and mushroom alcohol.Comprehensive analysis revealed that wines produced from grapes with 205.75 g·L-1 reducing sugar content and 24 h maceration exhibited optimal quality,characterized by dominant aroma compounds including isoamyl acetate,ethyl butyrate,and citronellol.These wines displayed intense and pleasant rose-like aromas accompanied by distinct citrus,honey,peach,locust flower,and passion fruit notes.The findings provide theoretical support for utilizing old-vine'Muscat Blanc'grapes to produce premium floral-style wines.关键词
老藤/'白玫瑰'葡萄酒/香气物质/成熟度/冷浸渍Key words
old-vine/'Muscat Blanc'wine/aroma substances/maturity/cold maceration分类
轻工纺织引用本文复制引用
李佳怡,戴沂珂,索雨洁,段冰冰,梁艳英,李超,王录俊,刘旭..成熟度和冷浸渍时间对老藤'白玫瑰'葡萄酒品质的影响[J].中外葡萄与葡萄酒,2026,(1):72-84,13.基金项目
陕西省重点研发计划项目(2023-ZDLNY-21,2025NC-YBXM-025)西北农林科技大学试验示范站(基地)科技创新与成果转化项目(TG-2021035)陕西省农业协同创新与推广联盟重大科技项目(LMZD202105) （2023-ZDLNY-21,2025NC-YBXM-025）
