赤霞珠葡萄酒苹果酸-乳酸发酵过程中香气成分动态变化

为了研究苹果酸-乳酸发酵过程对葡萄酒香气的影响，采用顶空固相微萃取（HS-SPME）结合气相色谱-质谱联用（GC-MS）对赤霞珠葡萄酒苹乳发酵过程中香气物质动态的变化进行了监测。结果表明：在葡萄酒苹乳发酵过程中共检出55种不同的香气成分，包括22种酯类、10种醇类、8种酸类、7种醛类、4种酮类、3种萜烯类和1种酚类，其中酯类、醇类和酸类化合物为苹乳发酵过程中主要香气成分。相比于发酵起始阶段（0 d），发酵末期（18 d）葡萄酒中的酯类和酸类化合物的质量分数由20.7%和1.08%上升至25.61%和2.33%，主要包括乙酸乙酯、己酸乙酯、月桂酸等，这类香气物质能够赋予葡萄酒浓郁的果香，而由于酯化反应醇类化合物的质量分数由42.89%下降至29.01%，主要变化为异戊醇等高级醇质量分数的降低。由此看出，葡萄酒经过苹乳发酵不仅增强了酒体的水果类香气还提高了葡萄酒的安全性。

Dynamic Changes of Aroma Components in Malolactic Fermentation of Cabernet Sauvignon Wine

The aroma substances during Cabernet Sauvignon wine fermentation processwas monitored by headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) tostudythe effect of malolactic fermentation process on wine aroma.The results showed that 55 different aroma components were detected during the malolactic fermentation of wine, including 22 esters, 10 alcohols, 8 acids, 7 aldehydes, 4 ketones, 3 terpenes and 1 phenol, wherein esters, alcohols and acid compounds were the main aroma components during the malolactic fermentation process. Compared with the initial stage of fermentation (0 d), the mass fraction of esters and acids in wine at the end of fermentation (18 d) increased from 20.7% and 1.08% to 25.61% and 2.33%, respectively, mainly including ethyl acetate, ethyl hexanoate, lauric acid, etc., introducing the wine a rich fruity flavor. Due to esterification reaction, the alcohols mass fraction decreased from 42.89% to 29.01% with a main change of decrease in the higher alcohols content, such as isoamyl alcohol.The malolactic fermentation not only enhances the fruit aroma but also improvesthe safety.