发酵结束后浸渍时间对葡萄酒香气成分及感官品质的影响

为探究葡萄酒发酵结束后浸渍时间对葡萄酒色泽、香气和品质的影响，利用顶空固相微萃取（HS-SPME）结合气相色谱-质谱（GC-MS）仪对干红葡萄酒进行香气成分分析，测定理化指标和感官质量评价。结果表明，对于酒精度12%vol的干红葡萄酒，发酵结束后延长浸渍10 d的葡萄酒（C1）与后浸渍20 d（C2）及后浸渍30 d的葡萄酒（C3）在色泽、香气和风味物质上差异显著（P＜0.05），特别是在香气成分含量上C3、C2均高于C1，在挥发酸、总花色苷、单宁和总酚等理化指标上差异性显著（P＜0.05），葡萄酒感官质量评价上C3处理最佳，此处理果香和植物香气更加浓郁，葡萄酒有甜感，层次清晰，结构饱满。在卫生条件有效控制的前提下，选择最佳分离期应在发酵结束后浸渍皮渣30 d后分离。

Effect of maceration time after fermentation on aroma components and sensory quality of wine

In order to investigated the effect of maceration time after fermentation on the color, aroma and quality of wine, the aroma components of the brewed dry red wine were analyzed by headspace solid-phase microextraction (HS-SPME) combined with GC-MS, the physical and chemical indexes were determined, and the sensory quality of wine was evaluated. The results showed that for the dry wine with alcohol content 12%vol, there were significant differences in color, aroma and flavor substance between wine samples with maceration for 10 d (C1), 20 d (C2) and 30 d (C3) after fermentation (P＜0.05). Especially in aroma components content, the wine samples C3 and C2 were higher than C1, and there were significant differences in physical and chemical indexes such as volatile acids, total anthocyanins, tannins and total phenols. In the sensory evaluation of wine quality, the fruit and plant aromas of the wine sample C3 were more intense, and the wine showed obvious sweetness, clear layers, and full structure. Under the effective control of sanitary conditions, the optimal separation period was maceration for 30 d after fermentation.