【摘要】 为提高酿酒葡萄原料品质，该研究对赤霞珠葡萄进行室内脱水处理，检测脱水过程中（0、7 d、14 d、21 d、28 d）葡萄基本理化指标、葡萄皮酚类物质及葡萄汁挥发性化合物含量的变化，为选择适宜的脱水时间提供参考依据。结果表明，赤霞珠葡萄脱水过程中，可溶性固形物、还原糖及总酚含量均显著高于新鲜葡萄（P<0.05），脱水28 d时含量最高，分别为34.70°Bx、327.50 g/L、36.11 mg/g。滴定酸含量呈先下降后上升的趋势，pH值则相反。与新鲜葡萄果皮相比，脱水葡萄果皮花色苷总含量显著降低（P<0.05），而其中聚合花色苷含量显著增加（P<0.05），脱水28 d时增加91.30%；单体酚总含量升高，其中羟基肉桂酸、黄烷醇和黄酮醇含量增加，尤其是槲皮素和山奈酚，而羟基苯甲酸含量下降。从葡萄汁中共检出18种挥发性风味物质，新鲜葡萄汁中共检出10种，脱水葡萄汁中共检出18种，六个碳原子以上的长链醇和乙酸酯含量在脱水7 d时达到最高。综上，脱水处理改善了葡萄原料的糖酸和总酚特性。从理化指标及酚类物质方面考虑，最佳脱水时间为28 d；而酿造果香馥郁的新酒应选择脱水处理7 d。更多还原

【Abstract】 In order to improve the raw material quality of wine grapes, Cabernet Sauvignon grapes were dehydrated indoors, and the changes of the basic physicochemical indexes of grapes, phenolics of grape pericarp, volatile compounds content of grape juice were detected during the dehydration process(0, 7 d, 14 d, 21 d, 28 d), so as to provide reference for selecting the appropriate dehydration time. The results showed that during dehydration of Cabernet Sauvignon grapes, the contents of soluble solid, reducing sugar and total phenol were significantly higher than those of fresh grapes(P<0.05),with the highest contents at 28 d of dehydration, 34.70 °Bx, 327.50 g/L and 36.11 mg/g, respectively. The titratable acid content showed a decreasing trend followed by an increasing trend, while the pH showed the opposite trend. Compared with fresh grape pericarp, the total anthocyanin content in dehydrated grape pericarp was significantly decreased(P<0.05), while the polyanthocyanin content in dehydrated grape pericarp was significantly increased(P<0.05), and increased by 91.30% after dehydration for 28 d. The total content of monomer phenol increased. Among them, the contents of hydroxycinnamic acid, flavanols and flavonols increased, especially quercetin and kaempferol, while the contents of hydroxybenzoic acid decreased.18 volatile flavor substances were detected in grape juice, including 10 in fresh grape juice and 18 in dehydrated grape juice. The contents of longchain alcohols and acetic esters above six carbon atoms reached the highest level after dehydration 7 d. Overall, dehydration improved the sugar-acid and total phenolic properties of grape raw materials. In terms of physicochemical indexes and phenolic substances, the optimal dehydration time was28 d, and Cabernet Sauvignon should be dehydrated 7 d for the brewing of fruity and fragrant new wine.更多还原