花色苷对干红葡萄酒香气释放影响的机理研究

The influence of interactions among odorants, interactions between sense modalities and matrix on the sensory perception of wine is the focus of enological research. Order to obtain the desired sensory properties of color, taste and aroma, the balance between polyphenolics and odorants is controlled in the enological process of the premium wine. Nowadays, there is no literature about the influence of anthocyanins on the release of odorants in red-wine. The objective of this study is to observe the effect of anthocyanins on the headspace release of selected odorants from dry red-wine, and investigate the interaction of anthocyanins with odorants. The samples are prepared by adding anthocyanins to Cabernet Sauvignon wine and adding odorants to de-flavored wine. The instrumental analysis and sensory evaluation were applied to analyze the odorants volatility and wine aroma perception. Furthermore, the influence of interactions between odorants and anthocyanins on the sensory properties of a model wine is to assessed. Investigations at the molecular level are conducted using an infinite dilution technique combined with 1H NMR spectroscopy. It is expected to clarify the mechanism of interaction of wine anthocyanins with odorants, and provide effectively technical guide for the production of high-quality wine.

葡萄酒中各种风味组分之间相互作用对感官风味质量的影响始终是葡萄酒酿造学科关注的焦点，掌握酚类物质和香气物质之间的平衡以获得葡萄酒质量所需要的颜色-口感-香气之间的感官平衡是优质葡萄酒生产的关键技术环节，但迄今关于酚类物质中花色苷对葡萄酒香气的影响仍知之甚少。本项目拟以赤霞珠干红葡萄酒为研究试材，采用仪器分析与感官评价相结合方法，通过对赤霞珠酒中加花色苷和脱香酒中加香气物质酒液的分析，研究花色苷对干红葡萄酒香气释放的影响；在此基础上，应用模拟葡萄酒溶液验证花色苷对香气物质的挥发性和感官品质的影响，1 H NMR结合无限稀释活度系数测定模拟酒液汽液平衡数据，阐明葡萄酒花色苷对香气释放影响的分子机制。本项目的完成，将从理论上阐明花色苷对葡萄酒香气释放影响的机制，从实践上为我国高档优质葡萄酒生产提供有力的技术支撑。

葡萄酒中各种风味组分之间的相互作用对感官质量产生重要影响，是葡萄酒酿造学科关注的焦点。掌握花色苷和香气物质之间的平衡，以获得颜色-口感-香气之间感官平衡，是干红葡萄酒质量控制的关键技术，但迄今相关的研究还不常见。本项目以赤霞珠干红葡萄酒为研究试材，采用仪器分析与感官评价相结合方法，首先在赤霞珠酒中添加4种单一或混合的单体花色苷，然后在脱香基酒中添加12种酯、5种醇和3种酸，研究花色苷对香气释放的影响；最后利用模拟溶液验证花色苷对香气物质释放的影响。利用1 H NMR和 2 H NMR 分析花色苷与香气物质之间的分子作用机制。研究结果表明：四种单体花色苷对干红葡萄酒中酸类的挥发性无显著影响，但对酒中酯和醇的挥发性影响显著。干红葡萄酒中添加花色苷实验、脱香基酒中添加香气物质实验和模拟溶液验证实验均显示：花色苷对葡萄酒中酯类物质和醇类物质的挥发性有显著影响。1 H NMR和 2 H NMR 分析结果表明，花色苷与酸和酯类物质未形成氢键，但花色苷与醇类物质间能形成氢键，醇类物质的化学结构不同，与花色苷形成的氢键位置不同。本项目的完成，从理论上阐明了花色苷对葡萄酒香气释放影响的机制，从实践上也将为我国高品质葡萄酒的生产提供有力的技术支撑。