| 摘要: |
| 【目的】针对新疆酿酒葡萄完全成熟后果实品质存在的问题，探讨不同成熟度果实对“雷司令”（Riesling）干白葡萄酒品质的影响。【方法】分3个时期（R-1：2008-08-25；R-2：2008-08-31；R-3：2008-09-06）采收果实，按照小容器酿造工艺加工干白葡萄酒，利用GC/MS重点研究干白葡萄酒的香气成分,并进行感官品尝评价。【结果】（1）“雷司令”干白葡萄酒的主导香气成分有2-甲基丙醇、异戊醇、2-苯乙醇、乙酸乙酯。成熟度不同，葡萄酒中含量在前10位的挥发性物质排序略有差异，“雷司令”R 1干白葡萄酒位于前10位的香气物质依次为2-甲基丙醇、异戊醇、2-苯乙醇、乙酸乙酯、1-己醇、1-丁醇、1-丙醇、乙酸异戊酯、己酸乙酯和丙酸乙酯，占香气物质总量的99.45%；R-2为2-甲基丙醇、异戊醇、乙酸乙酯、2-苯乙醇、1-丁醇、1-丙醇、乙酸异戊酯、1-己醇、3-甲硫基-1-丙醇和己酸乙酯，占香气物质总量的99.57%；R-3为2-甲基丙醇、异戊醇、2-苯乙醇、3-甲硫基-1-丙醇、乙酸乙酯、1-丁醇、1-丙醇、1-己醇、辛酸乙酯、癸酸乙酯，占香气物质总量的98.68%。（2）感官品尝分析认为，外观、香气、口感、平衡总分由高到低依次为R-2、R-3、R-1。【结论】果实成熟度对葡萄酒品质有较大影响，2008年新疆玛纳斯“雷司令”的最佳采收期为R-2（2008-08-31），果实成熟度指标为：总糖含量212.2 g/L，总酸含量7.30 g/L，糖酸比29.07，总酚0.371 mg/g，单宁0.287 mg/g。 |
| 关键词: 雷司令 成熟度 干白葡萄酒 品质 |
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| 基金项目:国家现代农业产业技术体系建设专项（nycytx-30-zp-04） |
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| Study on quality of dry white wine by different maturities Riesling grape |
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| Abstract: |
| 【Objective】In accordance with the problems of wine grape quality at the full maturity phase in Xinjiang,we studied the effects of grapeberry at different ripening degrees on the dry white wine quality in Vitis vinifera L.cv.Riesling in Manasi county of Xinjiang Province in 2008.【Method】In this article,the grapes of Riesling were harvested at 3 phases（R-1：2008-08-25；R-2：2008-08-31；R-3：2008-09-06）and made wine,respectively.Aroma compounds of dry white wine were analyzed by gas chromatography mass spectrometry (GC/MS) and sensory properties of wine were studied.【Result】The results showed as follows:Firstly，2-methyl propanol,isoamyl alcohol,2-phenylethanol and ethyl acetate were the main aroma compounds in the wine of Riesling.With the different maturities,the contents of the first ten volatile compounds of wines in the sorting were slightly different.In the first harvest stage (R-1),the ten higher aroma compounds were 2-methyl propanol,isoamyl alcohol,2 phenylethanol,ethyl acetate,hexyl alcohol,1-butanol,1-propanol,isoamyl acetate,ethyl caproate and ethyl propionate,accounting for 99.45% of the total volatile compounds detected.In the second harvest stage (R-2),the ten higher aroma compounds were 2-methyl propanol,isoamyl alcohol,ethyl acetate,2-phenylethanol,1-butanol,1-propanol,isoamyl acetate,hexyl alcohol,3-methylthio propanol and ethyl caproate,accounting for 99.57% of the total volatile compounds detected.In the third harvest stage (R-3),the ten higher aroma compounds were 2-methyl propanol,isoamyl alcohol,2-phenylethanol,3-methylthio propanol,ethyl acetate,1-butanol,1-propanol,hexyl alcohol,ethyl octanoate,ethyl decanoate,accounting for 98.68% of the total volatile compounds detected.Secondly,the result of sensory evaluation showed that the quality of wines exhibited the trend of R-2>R-3>R-1.【Conclusion】The grape beery ripening degree had a major influence on the quality of wine.The best harvest stage of Riesling in Manasi of Xinjiang was R-2(2008-08-31), the indexes of grapeberry ripening degree were:the content of sugar (212.2 g/L),the total acid (7.30 g/L),sugar to acid ratio (29.07),the total phenols (0.371 mg/g) and tannins (0.287 mg/g). |
| Key words: Riesling grape beery ripening degree white wine quality |
