Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
Molecules. 2024 Jul 9;29(14):3250. doi: 10.3390/molecules29143250.
The fermentation process has a significant impact on the aromatic profile of wines, particularly in relation to the difference in fermentation matrix caused by grape varieties. This study investigates the leaching and evolution patterns of aroma compounds in L. Marselan and Merlot during an industrial-scale vinification process, including the stages of cold soak, alcohol fermentation, malolactic fermentation, and one-year bottle storage. The emphasis is on the differences between the two varieties. The results indicated that most alcohols were rapidly leached during the cold soak stage. Certain C6 alcohols, terpenes, and norisoprenoids showed faster leaching rates in 'Marselan', compared to 'Merlot'. Some branched chain fatty-acid esters, such as ethyl 3-methylbutyrate, ethyl 2-methylbutyrate, and ethyl lactate, consistently increased during the fermentation and bottling stages, with faster accumulation observed in 'Marselan'. The study combines the Orthogonal Partial Least Squares-Discriminant Analysis (OPLS-DA) model based on odor activity values to elucidate the accumulation of these ethyl esters during bottle storage, compensating for the reduction in fruity aroma resulting from decreased levels of ()--damascenone. The 'Marselan' wine exhibited a more pronounced floral aroma due to its higher level of linalool, compared to the 'Merlot' wine. The study unveils the distinctive variation patterns of aroma compounds from grapes to wine across grape varieties. This provides a theoretical framework for the precise regulation of wine aroma and flavor, and holds significant production value.
发酵过程对葡萄酒的香气特征有重要影响，特别是与葡萄品种引起的发酵基质差异有关。本研究调查了 L. Marselan 和 Merlot 在工业规模酿造过程中香气化合物的浸提和演变模式，包括冷浸渍、酒精发酵、苹果酸-乳酸发酵和一年瓶储阶段。重点是两种品种之间的差异。结果表明，大多数醇类在冷浸渍阶段迅速浸出。某些 C6 醇类、萜烯类和异戊二烯类在“Marselan”中的浸出率比“Merlot”快。一些支链脂肪酸乙酯，如乙基 3-甲基丁酸酯、乙基 2-甲基丁酸酯和乳酸乙酯，在发酵和装瓶阶段持续增加，“Marselan”中积累速度更快。该研究结合基于气味活性值的正交偏最小二乘判别分析（OPLS-DA）模型，阐明了这些乙基酯在瓶储期间的积累情况，弥补了由于（）-大马酮水平降低导致果香减弱的问题。“Marselan”葡萄酒由于其较高的芳樟醇水平，表现出更明显的花香，而“Merlot”葡萄酒则表现出更明显的果香。该研究揭示了葡萄品种间香气化合物从葡萄到葡萄酒的独特变化模式。这为精确调控葡萄酒香气和风味提供了理论框架，具有重要的生产价值。
