‘紫秋'葡萄酒酒精发酵过程中挥发性成分的变化研究

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中图分类号:TS262.61 文献标志码:A 文章编号:1008-1038(2025)04-0013-10

DOI:10.19590/j.cnki.1008-1038.2025.04.003

Analysis of Volatile Components Changes of ‘ Ziqiu' Grape Wine During Alcoholic Fermentation

SUO Hao'2, WANG Jihui2*, BAI Weibin'* (1.College of Life Science andTechnology,Jinan University, Guangzhou510632, China; 2.School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China)

Abstract: Inorder to investigatechanges in flavor substances of‘Ziqiu' grape wine duringalcohol fermentation stage,volatile compounds were analyzed by HS-SPME-GC-MS and GC-IMS, and the diferences of volatile components among fermentation samples were further explored by PCA and PLS-DA. HS-SPME-GC-MS detected 11 volatile components,and 22 volatile components were identified by GC-IMS.The PCA and PLS-DA results showed thattherelative content of volatile substances inthe early stageof fermentation(O-2d)was obviously separatedfromthatinthe middle stage (3-5d)andtheend stage(6-8d),buttherewasnoobvious diference in the middle and end stage of fermentation. According to the VIP score, a total of 5 (VIP >1 1) labeled volatile compounds were selected, which were1-hexanol,ethanol,(E)-2-hexenal,(E,E)-24heptadienaland butyric acid.The above results showed that the fruitflavor of winegradualy increasedand the green flavor gradually decreased with the extension of fermentation. This study could provide a theoretical reference for the flavor improvement and optimization of fermentation process of ‘ Ziqiu' grape wine.

Keywords:‘Ziqiu'grape; HS-SPME-GC-MS; GC-IMS; alcoholic fermentation; flavor components; principal component analysis

刺葡萄(VtisdavidiiFoex.)属于葡萄科葡萄属东亚种群的一个种,主要分布在我国南部,如湖南、云南、广东、江西、浙江等省,适合在山区生长,是我国特色野生葡萄种之一。(剩余12531字)

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