中外葡萄与葡萄酒Issue(1)：85-94,10.DOI:10.13414/j.cnki.zwpp.2026.01.010
焉耆盆地'马瑟兰'不同发酵方式干红葡萄酒香气变化规律
Aroma Changes of Dry Red Wine in Different Fermentation Methods of'Marselan'in the Yanqi Basin
摘要
Abstract
To investigate the effects of inoculated fermentation and natural fermentation on the types and structural changes of aroma components in wine,'Marselan'dry red wine from the Yanqi Basin was used as the test material to compare the aromatic characteristics and interactions of compounds under different treatments.The results showed that:A total of 41 aroma compounds were detected in the inoculated fermentation,with the diversity and OAV of esters and alcohols continuously increasing.Ethyl decanoate,isopentanol,and phenylethyl alcohol were the core compounds,giving a rich fruity-cheesy aroma.Natural fermentation detected only 37 compounds,with a significant increase in esters and alcohols but a lower total amount,showing pronounced spicy notes and persistent green flavors.PCA showed that isoamyl acetate,ethyl butyrate,phenylethyl alcohol,and isopentanol were key markers distinguishing the two methods.The inoculated process,by enhancing the synergy between alcohols and esters,creates a complex'fruity-floral and cheesy'flavor with strong floral and fruity notes and low green taste,while natural fermentation relies on wild yeast,resulting in a flavor profile of high green notes,low fruitiness,and prominent spicy aromas.关键词
'马瑟兰'干红葡萄酒/接种发酵/自然发酵/香气Key words
'Marselan'dry red wine/inoculated fermentation/natural fermentation/aroma分类
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赵丽,王辉,朱丽霞,冯丹,王建国,薛淑花,权娣红,杨华峰..焉耆盆地'马瑟兰'不同发酵方式干红葡萄酒香气变化规律[J].中外葡萄与葡萄酒,2026,(1):85-94,10.基金项目
新疆维吾尔自治区重大科技专项(2022A02002-4) （2022A02002-4）
巴州科学研究项目(202204)天山英才——优秀工程师项目(2022TSYCGC0001) （202204）
兵团指导性科技计划项目(2022ZD165) （2022ZD165）
