首页|基于HS-SPME-GC-MS分析不同基酒装量对美乐葡萄蒸馏酒挥发性成分的影响

基于HS-SPME-GC-MS分析不同基酒装量对美乐葡萄蒸馏酒挥发性成分的影响

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以胶东半岛产区美乐葡萄为酿酒原料进行基酒发酵,考察蒸馏工艺中基酒装量(150、200、250 L)对美乐葡萄蒸馏酒挥发性成分的影响,以期对美乐葡萄蒸馏酒的蒸馏工艺条件进行优化.本研究采用顶空固相微萃取-气相色谱-质谱联用等方法对不同基酒装量的蒸馏酒酒身挥发性物质进行了定性定量分析,并结合主成分分析(principal component analysis,PCA)和偏最小二乘法判别分析(orthogonal partial least squares-discriminant analysis,OPLS-DA)两种统计学方法对3个不同基酒装量的蒸馏酒酒身进行统计学分析.结果表明,基酒装量为150、200、250 L时的蒸馏酒酒身分别检测出67、67、64种香气物质,种类最多的均是酯类物质,各37种,基酒装量为150 L时的蒸馏酒酒身中酯类含量最高,显著高于200 L和250 L.根据PCA结果,并运用OPLS-DA统计学方法验证,对基酒装量150、200、250 L蒸馏酒酒身有积极影响的物质分别有13、1、1种.本研究为生产高品质美乐葡萄蒸馏酒奠定基础,并有助于推动我国葡萄酒行业的发展.
Effects of Different Base Wine Volumes on Volatile Compound Profile of Distilled Merlot Wine Analyzed by Headspace Solid-Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry
The effects of different base wine volumes(150,200,and 250 L)during the distillation process on the volatile compounds of distilled wine made from Merlot grapes from the Jiaodong Peninsula were investigated in order to optimize the distillation conditions of distilled Merlot wine.In this study,headspace solid-phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS)was used to qualitatively and quantitatively analyze the volatile compounds of the intermediate distillates from different volumes of base wine.In addition,statistical analysis of the volatile composition data was performed by principal component analysis(PCA)and orthogonal partial least squares discriminant analysis(OPLS-DA).In total,67,67,and 64 aroma compounds were detected in the distillate samples from 150,200,and 250 L of base wine,respectively.In each sample,37 esters were found.Ester content was significantly higher in the distillate from 150 L than 200 and 250 L from base wine.PCA and OPLS-DA results consistently showed that 13,1,and 1 aroma substances had positive effects on distilled samples from 150,200,and 250 L of base wine,respectively.This study will lay the foundation for the production of high-quality distilled wine and thereby contribute to the development of the wine industry.

base wine volumesvolatile compoundsdistilled wineheadspace solid-phase microextraction combined with gas chromatography-mass spectrometryprincipal component analysisorthogonal partial least squares-discriminant analysis

郭亚芸、邵学东、张正文、李勃、薛伟、史红梅

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山东省葡萄研究院,山东济南 250100

君顶酒庄有限公司,山东蓬莱 265607

烟台诚达蒸馏设备有限公司,山东烟台 264000

装量 挥发性化合物 葡萄蒸馏酒 顶空固相微萃取-气相色谱-质谱 主成分分析 偏最小二乘法判别分析

山东省农业重大应用技术创新项目(2019)山东省农业重大应用技术创新项目(2018)山东省农科院农业科技创新工程项目

SD2019ZZ025CXGC2023D03

2023

10.7506/spkx1002-6630-20230408-074

食品科学
北京食品科学研究院

食品科学

CSTPCDCSCD北大核心
影响因子：1.327
ISSN：1002-6630
年,卷(期)：2023.44(24)
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