College of Enology, Northwest A&F University, Yangling 712100, China.
College of Enology, Northwest A&F University, Yangling 712100, China; Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Shaanxi 712100, China.
Food Chem. 2017 Jul 1;226:41-50. doi: 10.1016/j.foodchem.2017.01.007. Epub 2017 Jan 4.
Aroma characteristics and their impact volatile components of noble-rot wines elaborated from artificial botrytized Chardonnay grapes, obtained by spraying Botrytis cinerea suspension in Yuquan vineyard, Ningxia, China, were explored in this work. Dry white wine made from normal-harvested grapes and sweet wine produced from delay-harvested grapes were compared. Wine aromas were analysed by trained sensory panelists, and aroma compounds were determined by SPME-GC-MS. Results indicated that esters, fatty acids, thiols, lactones, volatile phenols and 2-nonanone increased markedly in noble-rot wines. In addition to typical aromas of noble-rot wines, artificial noble-rot wines were found to contain significant cream and dry apricot attributes. Partial Least-Squares Regression models of aroma characteristics against aroma components revealed that non-fermentative odorants were the primary contributor to dry apricot attribute, especially, thiols, C13-norisoprenoids, lactones, terpenols and phenolic acid derivatives, while cream attribute was dependent on both fermentative and non-fermentative volatile components.
本研究探索了中国宁夏玉泉葡萄园采用 Botrytis cinerea 悬浮液喷雾人工诱发贵腐后，霞多丽葡萄酿造的贵腐葡萄酒的香气特征及其挥发性成分的影响。将正常收获葡萄酿造的干白葡萄酒和延迟收获葡萄酿造的甜酒进行了比较。采用经过训练的感官品评小组分析葡萄酒的香气，并通过 SPME-GC-MS 确定香气化合物。结果表明，酯类、脂肪酸、硫醇、内酯、挥发性酚类和 2-壬酮在贵腐葡萄酒中显著增加。除了典型的贵腐葡萄酒香气外，人工贵腐葡萄酒还具有显著的奶油和干杏特征。香气特征与香气成分的偏最小二乘回归模型表明，非发酵气味物质是干杏特征的主要贡献者，特别是硫醇、C13-降异戊二烯、内酯、萜醇和酚酸衍生物，而奶油特征则取决于发酵和非发酵挥发性成分。
