威代尔冰葡萄酒发酵过程中香气动态变化规律

为考察冰葡萄酒发酵过程中香气化合物的演变规律,以R2酵母发酵威代尔冰葡萄酒为研究对象,采用顶空固相微萃取结合全二维气相色谱质谱联用对发酵过程中样品的挥发性化合物进行测定分析。结果表明,在发酵过程中冰葡萄酒的挥发性组分发生了明显变化,醇类、芳香族类、酯类、酸类、萜烯类、酚类、含氮类、呋喃类、内酯类、醛类化合物的总含量随着发酵的进行逐渐增加,并在发酵第14天时达到最高,随后含量降低并趋于稳定;酮类化合物的总含量随着发酵的进行呈下降趋势,在发酵14 d后趋于稳定;含硫类化合物则是随着发酵的进行含量逐渐升高,并在发酵第28天达到最高,随后又逐渐降低。偏最小二乘法判别分析结果表明,发酵前期(0、7、14 d)挥发性化合物变化较为显著,到发酵中后期的样本则比较聚集,挥发性化合物趋于一个较稳定的状态。该研究可为冰酒生产中风味的进一步调控提供基础数据和理论依据。

Dynamic changes of aroma during Vidal ice wine fermentation

In order to investigate the evolution of aroma compounds during fermentation,Vidal ice wine fermented by R2 yeast was selected and the volatile compounds during fermentation were determined by headspace solid phase microextraction combined with full two-dimensional gas chromatography mass spectrometry.The results showed that the volatile components of ice wine changed significantly during the fermentation.The total contents of alcohols,aromatics,esters,acids,terpenes,phenols,nitrogen-containing,furans,lactones and aldehydes compounds began to increase gradually,and reached the highest concentration on the 14 th day of fermentation,and then decreased and tended to be stable;the total content of ketones decreased with fermentation,and tended to stabilize after 14 days of fermentation;sulfur-containing compounds gradually increased until the 28 th day of fermentation,and then decreased.In addition,the partial least squares discrimination analysis results showed that the volatile compounds changed significantly at the early stage of fermentation(0 d,7 d and 14 d),but the samples were more aggregated in the middle and late stage of fermentation,and the volatile compounds tended to be stable.This study is expected to provide basic data and theoretical basis for further regulation of flavor in ice wine production.