咖啡酸和迷迭香酸对黑比诺干红葡萄酒香气成分的影响

Effects of Caffeic Acid and Rosmarinic Acid on Aroma Components of Pinot Noir Dry Red Wine

摘要:

酚类物质对葡萄酒香气的影响虽有报道，但多数为静态环境下的模拟反应，对于在真实酿造条件下香气的动态变化还鲜有研究。为此，作者以黑比诺葡萄为原料，通过在乙醇发酵前添加咖啡酸和迷迭香酸两种酚类物质，利用顶空固相微萃取结合气相色谱-质谱联用（HS-SPME/GC-MS）技术，研究其在陈酿阶段对干红葡萄酒主要香气物质的作用效果。结果表明，在持续12个月的陈酿期间，咖啡酸处理能使酒中酯类、醇类、萜烯类、降异戊二烯类和酸类等香气物质的质量浓度维持在相对较高的水平，表现出较为明显的香气保留效果，而迷迭香酸处理样品的香气物质含量较低且香气种类单一。进一步通过主成分和香气活性值（odor activity value，OAV）动态变化分析发现，咖啡酸处理样品与乙酸乙酯、乙酸异戊酯、苯乙醇和β-大马士酮等具有花果香味的物质有较高相关性，推测其对陈酿期间葡萄酒花果香味的保持具有积极影响。该研究结果可为丰富葡萄酒风味化学内容提供数据参考。

Abstract:

Although the effects of phenolic on wine aroma have been reported, most of them are simulated reactions under static environment rather than the dynamic changes during real winemaking. Pinot Noir grapes are used as raw materials in this study, and two phenolic compounds, i.e., caffeic acid and rosmarinic acid, were added before alcohol fermentation. Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME/GC-MS) technology was used to investigate their effects on the main aroma compounds during the aging of dry red wine. The results showed that the mass concentrations of esters, alcohols, terpenes, norisoprenoid and acids were maintained at a relatively high level after caffeic acid treatment during the aging period of 12 months, exhibiting significant aroma preservation effects. In contrast, samples treated with rosmarinic acid exhibited lower aroma compound levels and less diversity. Further dynamic analysis using principal component analysis and odor activity values revealed that caffeic acid treatment had a high correlation with ethyl acetate, isoamyl acetate, phenylethanol, β-damascone and other aroma substances with floral and fruity aroma, suggesting its positive impact on the floral and fruity aroma of wine during aging. This study could provide valuable data for enriching the flavor chemistry of wine.