遮光处理对干红葡萄酒挥发性风味物质的影响

[目的]探讨遮光处理对干红葡萄酒挥发性风味物质的影响,为葡萄酒的生产提供科学依据。[方法]以酿酒葡萄赤霞珠和蛇龙珠为材料,对其果实进行遮光处理,以常规管理果实为对照,分析遮光处理对干红葡萄酒香气品质的影响。[结果]从葡萄酒中共检测出包括烃类、醛类、酯类、醇类、酮类、酸类、醚类等挥发性风味成分,其香气特点不是由某个或某类香气成分产生的,而是各种香气成分平衡作用的结果。[结论]遮光处理可抑制样品酿酒葡萄果实醇类物质的释放,促进醛类物质释放。

Effect of Shading on Volatile Flavor Compounds in Dry Red Wine

[Objective] To discuss the effect of shading on volatile flavor compounds in dry red wine,and to provide scientific basis for production of wine.[Method] Two cultivars Cabernet Sauvignon and Cabernet Gernischt were shaded by bagging,and using those with conventional cultiva-tion and management as controls,the effects of shading treatment on aroma compounds were examined.[Result] Volatile flavor compounds inclu-ding hydrocarbons,aldehydes,esters,alcohols,ketones,and acids were identified in dry red wine.The aroma characteristics of dry red wine were not produced by a certain aroma volatile or class of aroma volatiles,but was the comprehensive result of all aroma compounds.[ Conclusion] The analysis of aroma compounds showed that shading could inhibit the release of alcohols,and enhance the release of aldehydes.