| 摘要: |
| 为提高麝香葡萄酒中萜烯类物质的含量，从而提高葡萄酒的香气质量，本研究以‘小白玫瑰’‘玫瑰香’2种麝香葡萄为材料，于转色期在葡萄果实表面喷施10 mmol/L茉莉酸甲酯（Methyl jasmonate，MeJA），成熟后采收、酿酒，测定葡萄酒的基本理化指标，并用气相色谱-质谱联用仪分析MeJA对葡萄酒香气物质的影响。结果表明：MeJA处理后‘小白玫瑰’‘玫瑰香’葡萄酒中总酸含量、酒精度和总酚含量均显著增加；在处理组和对照组酒样中共检测出39种挥发性物质，处理组酒样中醇类、酯类、萜烯类物质的含量以及香气物质总量均显著增加；酒样中共有的且气味活性值（Odor activity value，OAV）值大于1的香气物质包括丁酸乙酯、乙酸异戊酯、辛酸乙酯和芳樟醇，这些物质是麝香型葡萄酒的主要特征香气物质，其中辛酸乙酯的OAV值最大，对葡萄酒香气贡献最大。在MeJA处理后，‘小白玫瑰’葡萄酒的花香明显提升，贡献突出的是丁酸乙酯、己酸丁酯、己酸乙酯、芳樟醇、反式-β-罗勒烯和香叶醇，‘玫瑰香’葡萄酒的果香明显提升，贡献突出的是癸酸乙酯、乙酸异戊酯、β-月桂烯、D-柠檬烯和香茅醇。综上，MeJA处理麝香葡萄果实可提高葡萄酒中香气物质含量，使葡萄酒的花香和果香更明显，本研究可为提高麝香葡萄酒的品质提供理论依据。 |
| 关键词: 麝香葡萄 萜烯类物质 茉莉酸甲酯 辛酸乙酯 |
| DOI：10.11841/j.issn.1007-4333.2024.07.08 |
| 投稿时间：2023-04-17 |
| 基金项目:山西省科技厅基础研究计划项目（20210302124147） |
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| Effects of methyl jasmonate on the aroma of ‘Muscat Blanc’ and ‘Muscat Hamburg’ wines |
|
GAO Wei1, CUI Fangming2, LIU Min2*
|
| (1.College of Innovation & Entrepreneurship, Shanxi Agricultural University, Taigu 030801, China;2.College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China) |
| Abstract: |
| In order to increase the content of terpene compounds in Muscat wine and to improve the aroma quality of wine， ‘Muscat Blanc’ and ‘Muscat Hamburg’ grapevine varieties were taken as materials in this study， and 10 mmol/L of methyl jasmonate （MeJA） was sprayed on the surfaces of grape berries during the veraison. When the grapes were mature， they were harvested and processed to produce wine. The physical and chemical indexes of these two wines were determined， and gas chromatography-mass spectrometry was used to analyze the effects of MeJA on aroma compounds in wines. The results showed that： After MeJA treatment， the total acid content， alcohol content and total phenol content in both ‘Muscat Blanc’ and ‘Muscat Hamburg’ wines were increased significantly. A total of 39 aroma compounds were detected in wines of treatment and control groups， and the contents of alcohols， esters and terpenes as well as the total amount of aroma substances in the wines of treatment group increased significantly. The shared aroma compounds with the OAV value greater than 1 in wine samples included ethyl butyrate， isoamyl acetate， ethyl octanoate and linalool， which were the main characteristic aroma compounds of Mucat wines. The Odor activity value （OAV） of ethyl octanoate was the highest， and it contributed the most to the wine aroma. According to the principal component analysis， OAV and sensory analysis， it was found that the flower aroma of ‘Muscat Blanc’ wine was significantly enhanced after MeJA treatment， and the main contributors were ethyl butyrate， n-butyl caproate， ethyl hexanoate， linalool， trans-β-rolerene and geraniol；The fruit aroma of ‘Muscat Hamburg’ wine was enhanced after treatment， and the main contributors were ethyl decanoate， isoamyl acetate， β-laurene， D-limonene and citronellol. To sum up， MeJA treatment increased the content of aroma components in Muscat wine， and made the aroma of both flower and fruit more obvious. This study provided a theoretical basis for improving the quality of Muscat wine. |
| Key words: muscat terpenes methyl jasmonate ethyl octanoate |
