低温对赤霞珠葡萄香气和单体酚含量的影响

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1、482017,Vol.38,No.20食品科学※成分分析低温对赤霞珠葡萄香气和单体酚含量的影响11111,2,*唐国冬，廖欣怡，郑雅轩，陶永胜，杨继红（1.西北农林科技大学葡萄酒学院，陕西杨凌712100；2.西北农林科技大学葡萄与葡萄酒（合阳）试验站，陕西合阳715300）摘 要：目的：通过不同低温处理赤霞珠葡萄，研究果皮内主要功能性物质如香气成分及单体酚的溶出程度，旨在探究提高葡萄酒品质的低温处理方案。方法：对葡萄果粒分别进行4、－8、－20℃和－32℃低温处理，16℃为对照组，采用气相色谱-质谱和高效液相色谱对葡萄皮和葡萄汁处理前后的香气成分和单体酚含量进行分析

2、。结果：赤霞珠葡萄果皮和果肉中检测出共有香气成分34种，－8、－20℃和－32℃能够在不同程度上增加葡萄汁中香气总量及酯类、醇类、酸类含量，减小其在葡萄皮中的含量；4℃处理不能增加葡萄汁中的香气成分，反而能使葡萄皮中香气成分增加；共检测出18种单体酚，低温及冷冻处理能在不同程度上减少果皮中单体酚类物质含量，增加葡萄汁中的含量，但是温度与作用效果之间没有明显的变化趋势。结论：低温冷冻处理能够增加酯类、酸类和醇类等香气成分及多种酚类物质在葡萄汁中的含量，降低葡萄皮中的含量。关键词：低温处理；葡萄汁；葡萄果皮；香气；单体酚EffectofCryogenicTreatment

3、onAromaCompoundsandMonophenolsinCabernetSauvignonGrape11111,2,*TANGGuodong,LIAOXinyi,ZHENGYaxuan,TAOYongsheng,YANGJihong(1.CollegeofEnology,NorthwestA&FUniversity,Yangling712100,China;2.Viti-VinicultureExperimentStation(Heyang),NorthwestA&FUniversity,Heyang715300,China)Abstract:Purpose:

4、TheeffectsofcryogenictreatmentonvolatilecompoundsandmonomericphenolsinCabernetSauvignongrapeskinsandmustswereinvestigatedtoascertaintheoptimumtemperatureforwinequalityimprovement.Methods:CabernetSauvignongrapesweretreatedattemperaturesof16(control),4,–8,–20and–32℃,respectively.Thenthear

5、omacompoundsandmonomericphenolswerequalitativelyandquantitativelyanalyzedbygaschromatography-massspectrometry(GC-MS)andhighperformanceliquidchromatography(HPLC).Results:Thirty-fouraromacompoundsweredetectedsimultaneouslyinbothgrapeskinsandmusts.Thecontentsofesters,organicacidandalcohols

6、weresignificantlyincreasedinmustsbutwerereducedingrapeskinsafterexposureto–8,–20and–32℃.Treatmentat4℃ledtoincreasedcontentsofaromacompoundsingrapeskinsratherthaninmusts.Atotalof18monophenolsweredetected.Aftercoldandfreezingtreatments,monophenolcontentsweredecreasedingrapeskinsandincrease

7、dinmusts,buttheeffectwasnotsignificantlycorrelatedwithtemperature.Conclusions:Cryogenictreatmentsincreasedthecontentsofesters,organicacids,alcoholsandmonomericphenolsingrapemust,buthadintheoppositeeffectsonskins.Keywords:cryogenictreatment;grapemust;grapeskins;aroma;monophenolsD