扩展青霉对‘蛇龙珠’葡萄酒棒曲霉素及风味品质的影响

以‘蛇龙珠’葡萄为试材，通过扩展青霉（Penicillium expansum）侵染，测定其所酿制的葡萄酒中棒曲霉素的含量及对理化指标和挥发性风味物质的影响。结果表明，使用采后扩展青霉侵染的葡萄原料生产的葡萄酒棒曲霉素含量低于SN/T 2008-2007中高效液相色谱法检出限（10 μg/L）水平，并未造成棒曲霉素的积累和超标，但处理对葡萄酒的理化指标及挥发性风味物质却产生影响，使得葡萄酒的色度、单宁、总酚和总花色苷含量均显著上升（P＜0.05），而酒精体积分数则有所下降。同时对挥发性成分的检测发现，处理样品和对照酒样在风味物质数量和含量上均存有差别，其中1-辛烯-3-醇、3-甲硫基丙醇和辛酸等在处理中的含量较高（P＜0.05），而乙酸苯乙酯、大马士酮和α-松油醇等化合物含量则低于对照（P＜0.05）。利用物质的风味阈值和感官特征分析认为，扩展青霉侵染将造成葡萄酒原有的特色与风味发生改变，使葡萄酒存在品质劣变的风险。

Effect of Penicillium expansum Infection of Grapes on Patulin Content and Flavor Quality of Cabernet Gernischt Wine

In this experiment, we aimed to study the effect of Penicillium expansum infection of Cabernet Gernischt grapes
on the patulin content, physicochemical indexes and volatile composition of the corresponding wine. The results showed
that patulin content of the wine made from grapes with postharvest infection by Penicillium expansum was lower than the
detection limit (10 μg/L) of the HPLC method as described in the standard SN/T 2008-2007, suggesting that patulin does
not accumulate to exceed the maximum allowable limit, while the physicochemical indexes and aroma compounds of wine
were affected by this treatment as indicated by a significant increase in chroma as well as the contents of tannin, total phenols
and total anthocyanins (P < 0.05) and a decrease in alcohol level. The volatile composition analysis showed that the types
and contents of volatiles in treated and control samples were different; the contents of 1-octen-3-ol, 3-methylthiopropanol
and octanoic acid were higher in the treated sample than in the control one whereas phenethyl acetate, damascenone
and α-terpilenol were lower (P < 0.05). Taking into account the odor thresholds and organoleptic properties of volatile
compounds, P. expansum infection of grapes would affect wine flavor and raise the risk of wine quality deterioration.