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《中外葡萄与葡萄酒》2014,(6)
葡萄中的挥发性物质是构成葡萄和葡萄酒品质的主要成分,其中香气成分种类、含量、组合比例、感觉阈值及其之间的相互作用决定着葡萄酒的风味品质优劣和典型性强弱。葡萄酒中的香气形成机制多种多样,主要来源于葡萄果实、葡萄酒发酵和陈酿过程,其中直接源于葡萄果实的香气物质称为品种香气,决定了葡萄酒的品种典型性和产地风格。本文详细阐述了酿酒葡萄果实中主要的几类呈香物质的组成及其研究状况,以期为葡萄酒质量评价体系的建立以及酿酒工艺的优化提供理论指导。 相似文献
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香气是葡萄酒感官评价的重要指标,也是影响葡萄酒质量风格和消费者导向的重要因素。各种风格特色的葡萄酒中具有的香气成分复杂多样,葡萄品种、发酵工艺、陈酿条件等因素均会影响其最终香气。保持品种典型性、提高发酵香气并改善陈酿风味一直是葡萄酒风味研究追求的目标,因此,全面分析葡萄酒中香气物质的形成途径和呈香机制至关重要。从发酵调控角度重点论述了品种和发酵香气成分的生成规律及酿造工艺对葡萄酒香气物质生成的调控机制,深入介绍相关风味酶和香气前体物质同香气物质的关系;探讨陈酿香气的生成路径并总结不同橡木制品和陈酿技术对葡萄酒陈酿香气特征的影响机理;简要阐述了香气物质的检测技术和香气物质间感知协同作用的研究方法,分析关键香气物质相互作用及基质效应对葡萄酒风味感知的影响。最后对未来研究方向和趋势提出展望,以期为建立以风味导向为基础的葡萄酒工艺调控手段提供理论依据和技术支持。 相似文献
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自选酿酒酵母KDLYS9-16高产β-D-葡萄糖苷酶,在葡萄酒酿造过程中,能够释放单萜烯类物质,增强葡萄酒的香气。以2015年份河北省昌黎和沙城葡萄酒产区赤霞珠和美乐葡萄为实验材料,以商品酿酒酵母F15和SC为对照菌,对KDLYS9-16酵母菌的降糖和酒精生成能力、以及葡萄酒香气进行测定与比较。结果表明自选菌比对照菌具有启动发酵快、降糖迅速、发酵周期短、酒精转化率高等优点。用该菌发酵的昌黎产区赤霞珠干红葡萄原酒中检测到32种香气物质,占总挥发性物质的98.94%,比对照菌香气物质的质量分数和种类都明显增加,显示了很好的酿酒性能和产香潜质,具有良好的应用前景。 相似文献
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采用气相色谱-质谱法对玫瑰香与霞多丽的果浆和由两种葡萄酿制的葡萄酒的香气成分进行分析。结果表明:玫瑰香和霞多丽葡萄均含有较高的酸类和醇类香气物质。其中玫瑰香葡萄具有较高的萜烯类物质;霞多丽葡萄具有较高的酯类物质。通过主成分分析得出玫瑰香与霞多丽体积比4∶6、5∶5和6∶4混合酿制的葡萄酒原酒的主香成分为里哪醇、1-己醇、壬酸、辛酸、乙酸苯乙酯、香叶酸、正癸酸和á-大马士酮。通过感官评价得出玫瑰香与霞多丽体积比为5∶5时酿制的葡萄酒原酒,其香气平衡,口感协调性较好,玫瑰香品种的香气特点突出,同时弥补了玫瑰香葡萄酒口感较单薄,后味略苦的缺点。 相似文献
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香气是评判葡萄酒品质的一个重要的感官指标,根据葡萄酒呈香物质的来源,可将葡萄酒香气分为品种香、发酵香、陈酿香三类。从定性定量角度来看,发酵阶段形成的香气物质是最主要的香气成分。酵母对葡萄酒香气的形成起着至关重要的作用,不同的酵母可以代谢生成不同化合物,因此,对于酵母与香气成分关系的研究具有重要意义。本文详细阐述了近几年来关于酿酒酵母和非酿酒酵母与葡萄酒香气成分关系的研究现状及进展。 相似文献
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香气是评判葡萄酒品质的一个重要的感官指标,根据葡萄酒呈香物质的来源,可将葡萄酒香气分为品种香、发酵香、陈酿香三类.从定性定量角度来看,发酵阶段形成的香气物质是最主要的香气成分.酵母对葡萄酒香气的形成起着至关重要的作用,不同的酵母可以代谢生成不同化合物,因此,对于酵母与香气成分关系的研究具有重要意义.本文详细阐述了近几年来关于酿酒酵母和非酿酒酵母与葡萄酒香气成分关系的研究现状及进展. 相似文献
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为解决河北承德地区酿酒葡萄成熟度不足、葡萄酒香气浓郁度不够的问题,以所产‘赤霞珠’‘美乐’和‘西拉’葡萄品种为原料,使用延迟采收结合抽汁工艺酿造干红葡萄酒。分别利用顶空固相微萃取结合气相色谱与质谱联用技术(HS-SPME-GC-MS)和感官品评分析葡萄酒酒精发酵与苹-乳发酵结束后的香气物质及香气特征。结果表明,葡萄酒中共检测到挥发性组分63种,其中,重要的呈香化合物(OAV>1)共有17种,包括9-癸烯酸乙酯、丁酸乙酯、己酸乙酯、癸酸乙酯、乙酸异戊酯、辛酸异戊酯、β-大马士酮、β-苯乙醇、3-甲硫基丙醇、丁香酚等。感官品评试验证实,晚采葡萄酒具有较为突出的黑色浆果香与果酱香,及中等程度的红色果香、香料香和花香。本试验丰富了晚采工艺对承德地区葡萄酒品质影响的研究内容,可为该地区葡萄酒品质的提升提供理论依据。 相似文献
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通过气相色谱-质谱法对4 种外源可发酵糖葡萄酒中的挥发性化合物进行定性定量分析。结果表明:添加外源可发酵糖,影响葡萄酒挥发性物质的特征;添加麦芽糖,葡萄酒中醇类、酮类、酸类、醛类、酚类和萜烯类的含量较高,酯类含量较低,而醇类和酯类的总含量在添加果糖和葡萄糖的条件下达到最大值。通过计算挥发性物质的香气活性值,确定20 种挥发性化合物为葡萄酒的关键香气物质。主成分分析和感官分析显示添加不同可发酵糖发酵葡萄酒的关键香气物质有显著差别,添加葡萄糖改善了葡萄酒的植物香和果香,风味强度最大,添加果糖和蔗糖改善了葡萄酒的青草香、花香、甜香和果香,添加麦芽糖改善了葡萄酒的花香、酯香、果香和甜香。 相似文献
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Lixia Zhu Liling Wang Hongzhuan Song Dongqi Guo Yingge Fan Caihua Hou Julan Xue 《Journal of the Institute of Brewing》2012,118(2):236-242
Musalais has a unique flavour owing to the traditional technique of spontaneously fermenting the boiled substrates from compressed local grape juice and the grape residue. Liquid–liquid extraction followed by gas chromatography–mass spectrometry of 11 samples collected at different time points during the fermentation identified the aromatic compounds associated with traditional Musalais processing. The results showed that boiling completely destroyed the original aroma of the grape (16 compounds) and grape juice (16 compounds) and produced distinct furan‐derived compounds in the initial fermented substrates (10 compounds). During the fermentation, the aromatic compounds, with phenethyl alcohol as the major compound, accumulated within 24–40 days. Within a year of aging, over 40 compounds had increased and around half of these were esters, with ethyl caprylate, ethyl caprate, 2‐phenylethyl acetate and diethyl succinate as the major aromatic compounds. Boiling the grape derivatives, spontaneous fermentation and a short maturation time produced the three classes of aromatic components related to furans, alcohols and esters, respectively. These compounds contributed to the strong mellow flavour of fresh Musalais and the ester fragrance of a mature Musalais along with a distinctive caramel aroma. The results provide useful information on the origin of the flavours of Musalais wine and the associated wine‐making technology. Copyright © 2012 The Institute of Brewing & Distilling 相似文献
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Argyrios Tsakiris Stamatina Kallithraka Yiannis Kourkoutas 《Journal of the science of food and agriculture》2014,94(3):404-414
Grape brandy is a spirit drink produced by wine distillation and is matured in wooden casks. According to legislation, it can be characterised by the geographical area where the grapes were produced, the grape variety used and the selected distillation and ageing techniques. Distillation increases ethanol concentration and aromatic constituents which are already present in grapes or are developed during fermentation and distillation. During maturation in wooden casks, compounds that contribute to the aroma and taste are extracted from the wood. Hence the spirit acquires the desired softer mouth feel, aromatic complexity and overall quality. Different methods of analysis are used in order to pursuit this process by analysing volatile and non‐volatile substances and correlate composition with quality. Analysis can also be useful in identification of brandy safety, potential adulterations, provenance and differentiation from other spirits drinks. © 2013 Society of Chemical Industry 相似文献
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3种浸渍酶对蛇龙珠葡萄酒香气影响的比较 总被引:1,自引:0,他引:1
香气是葡萄酒的重要感官成分,它来自于葡萄浆果、酿造和陈酿各阶段.葡萄酒酿造过程中添加浸渍酶有助于葡萄中香气前体物的浸出,增加葡萄酒的芳香潜能.本研究采用顶空固相微革取(HS-SPME)技术提取香气物质,气相色谱与质谱联用(GC-MS)技术定性定量分析香气物质,比较了FCE、Vinozym G和Ex-colour 3种浸渍酶对蛇龙珠葡萄酒香气物质的影响.结果显示,3种浸渍酶处理的蛇龙珠葡萄酒中主要香气成分相似,但含量有所差异.添加Vinozym G浸渍酶处理的酒中酯类、酸类、醇类、萜烯类、酮类、苯环衍生物类等各类香气物质总量均达到最高,对萜烯类香气物质的浸促作用尤为显著;表明VinozymG浸渍酶更有利于增强蛇龙珠葡萄酒的芳香潜力. 相似文献
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Engineering volatile thiol release in Saccharomyces cerevisiae for improved wine aroma 总被引:2,自引:0,他引:2
Swiegers JH Capone DL Pardon KH Elsey GM Sefton MA Francis IL Pretorius IS 《Yeast (Chichester, England)》2007,24(7):561-574
Volatile thiols, such as 4-mercapto-4-methylpentan-2-one (4MMP), 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA), are among the most potent aroma compounds found in wine and can have a significant effect on wine quality and consumer preferences. At optimal concentrations in wine, these compounds impart flavours of passionfruit, grapefruit, gooseberry, blackcurrant, lychee, guava and box hedge. The enzymatic release of aromatic thiols from grape-derived, non-volatile cysteinylated precursors (Cys-4MMP and Cys-3MH) and the further modification thereof (conversion of 3MH into 3MHA) during fermentation, enhance the varietal characters of wines such as Sauvignon Blanc. Wine yeast strains have limited and varying capacities to produce aroma-enhancing thiols from their non-volatile counterparts in grape juice. Even under optimal fermentation conditions, the most efficient thiol-releasing Saccharomyces cerevisiae wine strain known realizes less than 5% of the thiol-related flavour potential of grape juice. The objective of this study was to develop a wine yeast able to unleash the untapped thiol aromas in grape juice during winemaking. To achieve this goal, the Escherichia coli tnaA gene, encoding a tryptophanase with strong cysteine-beta-lyase activity, was cloned and overexpressed in a commercial wine yeast strain under the control of the regulatory sequences of the yeast phosphoglycerate kinase I gene (PGK1). This modified strain expressing carbon-sulphur lyase activity released up to 25 times more 4MMP and 3MH in model ferments than the control host strain. Wines produced with the engineered strain displayed an intense passionfruit aroma. This yeast offers the potential to enhance the varietal aromas of wines to predetermined market specifications. 相似文献
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