海拔及工艺差异对葡萄酒中香气及酚类物质的影响

采用搅拌棒固相萃取结合气质联用分析香格里拉6种海拔及2种工艺的葡萄酒香气及酚类。结果表明:随海拔升高,葡萄酒中残糖含量下降但差异不显著;500 m海拔落差范围内,总酚、总类黄酮、总花色苷含量分别升高约300 mg/L、700 mg/L和100mg/L,总黄烷醇及总单宁含量呈略有下降;单体酚总量、儿茶素、槲皮素(3~20 mg/L)及多数单体花色苷(1~15 mg/L)均呈现不同程度的上升;最高海拔酒样香气总量、醛酮及萜烯类含量显著高于其他海拔,酯类物质含量显著高于最低海拔。西当-A总黄烷醇、总花色苷、总单宁含量略高于西当-B,酯类(61.45%)和醛酮及萜烯类(0.59%)百分比显著高于其他酒样,花色苷总量比西当-B高约10~17 mg/L;而西当-B-X总酚、总单宁、酯类及醛酮和萜烯类含量均高于西当-B-Y。高海拔有利于提高酒的颜色稳定性和特征香气含量,西当-A品质略好于西当-B,而工艺X略优于工艺Y。

Effect of Cultivation Altitudes and Brewing Processes on the Aromas and Phenolic compounds in Wine

Using the stir bar solid phase extraction coupled with gas chromatography-mass spectrometry, the aromas and phenols inwines of 6 different cultivation altitudes and 2 brewing processes from Shangri-La area were analyzed. The results showed that the content of residual sugar in wine decreased with the increase of altitude, but the difference was not significant. Within 500 meters of the altitude range, the contents of total phenols, total flavonoids and total anthocyanins increased about 300 mg/L, 700 mg/L and 100 mg/L, respectively, while contents of total tannin and flavanols showed a slight downward trend with the increase of altitude. The total amount of monophenols, catechin, quercetin (3~20 mg/L) and most of the monomer anthocyanins (1-15 mg/L) showed varying degrees of increase. The contents of aldehydes, ketones and total aroma substances in wine from the highest altitude were significantly higher than those in wine from other altitudes. Esters content in the wine from the highest altitude was significantly lower than that in wine sample from the lowest altitude. The percentages of total flavanols, total anthocyanins and total tannin in Xidang-A sample were higher than those in Xidang-B. Percentages of esters (61.45%), aldehyde ketone and terpenes (0.59%) in Xidang-A sample were significantly higher than those in other samples. Content of total anthocyanins of Xidang-A was also about 10~17 mg/L higher than that in Xidang-B. The contents of total phenols, total tannins, esters, aldehyde ketone and terpenes in Xidang-B-X were higher than those in the Xidang-B-Y. Higher altitude was beneficial to improve the color stability of wine and the characteristics of aroma content. Quality of Xidang-A was better than that of Xidang-B, and the brewing process of X was better than that of Y.