葡萄品种赤霞珠在不同产地呈香物质含量比较研究
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摘要
随着生活水平的提高,人们对保健越来越重视。葡萄酒做为一种具有保健功能的含酒精饮料越来越受到人们的欢迎。葡萄做为葡萄酒原料,对葡萄酒品质有着重要的影响。近年来,葡萄和葡萄酒呈香成分研究取得了一定进展,但有关不同产地赤霞珠呈香物质的研究相对较少。本研究选取国家重点葡萄酒酿造基地玛纳斯、阜康、银川、北京、烟台和具有南方气候特点的张家港6个产地的欧亚种(Vitis vinifera L)红色酿酒品种赤霞珠(Cabernet Sauvignon)为试验材料,在郑州果树研究所质检中心利用气质联用仪检测了赤霞珠浆果中的呈香物质。主要研究内容包括利用气质联用仪(GC/MS)对各产地赤霞珠呈香物质的判别分析,分析各产地赤霞珠果实中呈香物质差异、变化规律,为酿造优良的干红葡萄酒以及为赤霞珠的种植、推广奠定基础。同时对各地呈香成分进行研究分析,确定各产地特有呈香成分,为区分不同产地品种、品质提供参考。
主要研究结果如下：
各产地赤霞珠中共检测出102种呈香成分,主要有醇类17种、醛类15种、酮类12种、酯类10种、酸类5种、烷烃类19种、含氮类5种、酚类3种、醚类1种、其他15种。在6个产地样品中都检测出乙醇、1-己醇、苯乙醇、壬醛、癸醛5种化合物。在所有芳香物质中,玛纳斯、阜康、银川、北京、烟台5产地醇类化合物相对含量最高,以具有淡青的嫩枝叶气息和果香的1-己醇、青甜的玫瑰花样气息的苯乙醇和酒精气息乙醇为主。张家港的醛类相对含量最高,主要成分为具有果香味的2-己烯醛。酮类化合物以4-羟基-2-丁酮为主,在北京样品中的相对含量最高。醛类化合物含量以2-己烯醛、壬醛、癸醛为主。酸类化合物只在银川样品中检测到,以具有刺激性气味的乙酸为主。醚类化合物只有一种,是在北京样品中检测到的3-四叔丁基-4-羟基苯甲醚。
经过对比分析,确定6个产地赤霞珠果实香气的特有成分为：2,2-二甲基-环丁酮、甲基-环己烷、罗汉柏烯、2,3-二甲基-1-戊烯、3-乙基-4-甲基戊醇、1-亚甲基-1H-茚、乙酸、己酸、2-丙胺、(E)-3-己烯-1-醇、(Z)-3-己烯-2-醇、4-己烯胺、2,4-己二烯醛、1-(2-丙烯氧基)-1-丙烯、1,2-二(p-(反式-苯乙烯基)苯基)反式乙烯、2,6-双(1,1-二甲基乙基)-2,5-环己二烯-1,4-二酮。以上特有成分浓度都在10mg/L以上,可以为区分不同产地赤霞珠品种提供参考。
根据内标法计算各产地芳香物质总含量结果显示为,烟台>北京>阜康>银川>玛纳斯>张家港。这一变化与各地醇类、酮类、醛类变化一致,说明他们是构成各地芳香物质的主要物质种类。
With the improvement of living standards, people pay more attention to health. As a health function of alcoholic beverages, grape wine catches a growing number of people's attention. Grape is the raw material of grape wine which has an important influence on wine quality. In recent years, the study on grape and wine aroma components has made some progress, while there were only a few articles on the aroma components of Cabernet Sauvignon in different origins. This study selected one of the Eurasian origin groups (Vitis vinifera L.), a red wine grape variety Cabernet Sauvignon, which was from six region of Manas, Fukang, Yinchuan, Beijing, Yantai, Zhangjiagang. All of these places, except Zhangjiagang, are the main wine material regions in China. The experiment was carried in the Quality Supervision and Test Centre in Zhengzhou Fruit Research Institute. The main contents include using the GC-MS on the discriminant and analysis aroma components of Cabernet Sauvignon in different origins in order to analyze the differences and variation from different origins. The research result can benefit the high quality wine making, planting, and expanding of Cabernet Sauvignon. At the same time, aroma components of the origin-specific studies provide reference to distinguish between different origins and quality. The main results of this research are as follows:
There are 102 kinds of aroma components detected from Cabernet Sauvignon in all origins, including 17 kinds of alcohols,12 kinds of ketones,5 kinds of acids,10 kinds of esters,19 kinds of hydrocarbons,5 species of nitrogen,3 kinds of phenols, 15 kinds of aldehydes,1 kinds of ethers and 15 kinds of others.Among these 102 kinds of aroma componets Ethyl alcohol,1-Hexanol, Phenylethyl Alcohol, Nonanal, Decanal were detected from these 6 origins. Manasi, Fukang, Yinchuan, Beijing, Yantai have the highest level of alcohols and 1-Hexanol, with the slight green flavor and fruity, and green sweet smell of roses like the benzene alcohol, and alcohol flavor ethnol were the main alcohols compounds. Zhangjiagang was detected the highest relative content of aldehydes, mainly composed of fruit flavor with a 2-hexenal. In Beijing samples,4-hydroxy-2-butanone of Ketones was the main compound. 2-hexenal, nonyl aldehyde, and decyl aldehyde of Aldehydes were the main compounds. Acetic acid-based compounds were only detected in Yinchuan samples. 3-tert-butyl-4-hydroxyanisol was the only Ether in the samples of Beijing.
After a comparative analysis,the 6 origin of Cabernet Sauvignon's unique aroma components are as follows:2,2-dimethyl-ring ketone, methyl-cyclohexane, Luo Hanboene,2,3-dimethyl-1-pentene,3-ethyl-4-methyl pentanol,1-methyl-1H-indene, acetic acid, caproic acid,2-propylamine, (E)-3-hexene-1-ol,(Z)-3-hexene-2-alcohol,4-hexene amine,2,4-hexadiene aldehyde, 1-(2-propenyl-oxy)-1-propylene,1,2-bis (p-(anti-type-styryl)phenyl)trans-ethylene,2,6-bis(1,1-dimethyl-ethyl)-2,5-cyclohexad iene-1,4-dione. Their relative concentrations were 10mg/L or more. This result will be benefit to distinguish Cabernet Sauvignon among different origins.
According to the internal standard method to calculate the total content of aroma components in the berry, it is Yantai> Beijing> Fukang> Yinchuan> Manas> Zhangjiagang. This change was consistent with all origins alcohols, ketones and aldehydes, indicating that they constitute the main type of aroma components in material of different regions.
主要研究结果如下：
各产地赤霞珠中共检测出102种呈香成分,主要有醇类17种、醛类15种、酮类12种、酯类10种、酸类5种、烷烃类19种、含氮类5种、酚类3种、醚类1种、其他15种。在6个产地样品中都检测出乙醇、1-己醇、苯乙醇、壬醛、癸醛5种化合物。在所有芳香物质中,玛纳斯、阜康、银川、北京、烟台5产地醇类化合物相对含量最高,以具有淡青的嫩枝叶气息和果香的1-己醇、青甜的玫瑰花样气息的苯乙醇和酒精气息乙醇为主。张家港的醛类相对含量最高,主要成分为具有果香味的2-己烯醛。酮类化合物以4-羟基-2-丁酮为主,在北京样品中的相对含量最高。醛类化合物含量以2-己烯醛、壬醛、癸醛为主。酸类化合物只在银川样品中检测到,以具有刺激性气味的乙酸为主。醚类化合物只有一种,是在北京样品中检测到的3-四叔丁基-4-羟基苯甲醚。
经过对比分析,确定6个产地赤霞珠果实香气的特有成分为：2,2-二甲基-环丁酮、甲基-环己烷、罗汉柏烯、2,3-二甲基-1-戊烯、3-乙基-4-甲基戊醇、1-亚甲基-1H-茚、乙酸、己酸、2-丙胺、(E)-3-己烯-1-醇、(Z)-3-己烯-2-醇、4-己烯胺、2,4-己二烯醛、1-(2-丙烯氧基)-1-丙烯、1,2-二(p-(反式-苯乙烯基)苯基)反式乙烯、2,6-双(1,1-二甲基乙基)-2,5-环己二烯-1,4-二酮。以上特有成分浓度都在10mg/L以上,可以为区分不同产地赤霞珠品种提供参考。
根据内标法计算各产地芳香物质总含量结果显示为,烟台>北京>阜康>银川>玛纳斯>张家港。这一变化与各地醇类、酮类、醛类变化一致,说明他们是构成各地芳香物质的主要物质种类。
With the improvement of living standards, people pay more attention to health. As a health function of alcoholic beverages, grape wine catches a growing number of people's attention. Grape is the raw material of grape wine which has an important influence on wine quality. In recent years, the study on grape and wine aroma components has made some progress, while there were only a few articles on the aroma components of Cabernet Sauvignon in different origins. This study selected one of the Eurasian origin groups (Vitis vinifera L.), a red wine grape variety Cabernet Sauvignon, which was from six region of Manas, Fukang, Yinchuan, Beijing, Yantai, Zhangjiagang. All of these places, except Zhangjiagang, are the main wine material regions in China. The experiment was carried in the Quality Supervision and Test Centre in Zhengzhou Fruit Research Institute. The main contents include using the GC-MS on the discriminant and analysis aroma components of Cabernet Sauvignon in different origins in order to analyze the differences and variation from different origins. The research result can benefit the high quality wine making, planting, and expanding of Cabernet Sauvignon. At the same time, aroma components of the origin-specific studies provide reference to distinguish between different origins and quality. The main results of this research are as follows:
There are 102 kinds of aroma components detected from Cabernet Sauvignon in all origins, including 17 kinds of alcohols,12 kinds of ketones,5 kinds of acids,10 kinds of esters,19 kinds of hydrocarbons,5 species of nitrogen,3 kinds of phenols, 15 kinds of aldehydes,1 kinds of ethers and 15 kinds of others.Among these 102 kinds of aroma componets Ethyl alcohol,1-Hexanol, Phenylethyl Alcohol, Nonanal, Decanal were detected from these 6 origins. Manasi, Fukang, Yinchuan, Beijing, Yantai have the highest level of alcohols and 1-Hexanol, with the slight green flavor and fruity, and green sweet smell of roses like the benzene alcohol, and alcohol flavor ethnol were the main alcohols compounds. Zhangjiagang was detected the highest relative content of aldehydes, mainly composed of fruit flavor with a 2-hexenal. In Beijing samples,4-hydroxy-2-butanone of Ketones was the main compound. 2-hexenal, nonyl aldehyde, and decyl aldehyde of Aldehydes were the main compounds. Acetic acid-based compounds were only detected in Yinchuan samples. 3-tert-butyl-4-hydroxyanisol was the only Ether in the samples of Beijing.
After a comparative analysis,the 6 origin of Cabernet Sauvignon's unique aroma components are as follows:2,2-dimethyl-ring ketone, methyl-cyclohexane, Luo Hanboene,2,3-dimethyl-1-pentene,3-ethyl-4-methyl pentanol,1-methyl-1H-indene, acetic acid, caproic acid,2-propylamine, (E)-3-hexene-1-ol,(Z)-3-hexene-2-alcohol,4-hexene amine,2,4-hexadiene aldehyde, 1-(2-propenyl-oxy)-1-propylene,1,2-bis (p-(anti-type-styryl)phenyl)trans-ethylene,2,6-bis(1,1-dimethyl-ethyl)-2,5-cyclohexad iene-1,4-dione. Their relative concentrations were 10mg/L or more. This result will be benefit to distinguish Cabernet Sauvignon among different origins.
According to the internal standard method to calculate the total content of aroma components in the berry, it is Yantai> Beijing> Fukang> Yinchuan> Manas> Zhangjiagang. This change was consistent with all origins alcohols, ketones and aldehydes, indicating that they constitute the main type of aroma components in material of different regions.
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