【作者】 穆宁；

【导师】 张振文；

【作者基本信息】 西北农林科技大学 ， 果树学， 2007， 硕士

【摘要】 本研究以欧亚种(Vitis.vinifera L.)红色酿酒葡萄品种赤霞珠(Cabernet Sauvignon)3个营养系98-CS-191、98-CS-341、98-CS-405为试材(1998年由西北农林科技大学葡萄酒学院从法国引入),在陕西铜川生态条件下研究了葡萄果实品质及酿酒特性。主要内容包括:利用HPLC和GC/MS分析果实与葡萄酒中花色素苷和香气成分的种类、含量及变化趋势;分析葡萄果实与葡萄酒中单宁、总酚、总花色素苷的变化趋势;葡萄酒色度的对比研究及感官品尝。对赤霞珠各营养系品种葡萄与葡萄酒品质进行研究,为酿造优质的干红葡萄酒和优良营养系品种在铜川及相似生态条件地区的推广奠定基础。研究结果表明:1.在浆果成熟过程中,各营养系还原糖含量从转色期开始迅速升高,总酸含量则迅速降低,接近成熟时变化趋缓。采收时98-CS-341还原糖含量最高,总酸含量最低,糖酸比高,品质佳。2.在浆果成熟过程中,各营养系单宁和总酚含量呈下降趋势,且下降幅度基本相同,而总花色素苷含量不断增加,其中98-CS-341增加的趋势比98-CS-191和98-CS-405明显。3.赤霞珠营养系果实在成熟过程中各种有机酸含量的变化为:柠檬酸的含量很小,且在葡萄成熟过程中含量变化不大;葡萄果实中酒石酸和L-苹果酸含量在葡萄成熟过程中逐渐降低,且酒石酸与苹果酸的比例随着成熟度的升高而增大,98-CS-341的这种增大趋势最明显,98-CS-405次之。4.赤霞珠三个营养系中花色素苷的种类基本相同,共测出9种花色素苷,其中二甲花翠素3-O-葡萄糖苷、二甲花翠素3-O-(6-O-乙酰)葡萄糖苷及二甲花翠素3-O-(6-O-对香豆酰)葡萄糖苷的相对含量较高。浆果成熟采收时二甲花翠素3-O-葡萄糖苷在98-CS-341中的相对百分含量达到53.90%。5.在赤霞珠三个营养系的成熟果实中共检测出42种香气成分,包括9种酯类化合物、8种醇类化合物、17种烷烃类化合物、1种酮类化合物、1种酸类化合物、1种醛类化合物、1种酚类化合物和4种苯的衍生物。98-CS-341中特有的挥发性物质包括邻苯二甲酸异丁酯、1,2-苯二羧酸二异辛酯和4-(1,1,3,3-四甲基丁基)苯酚。6.在葡萄酒的陈酿过程中,三个营养系总酚和单宁的变化趋势基本相同,且98-CS-341的含量始终显著高于98-CS-191和98-CS-405;葡萄酒的总花色素苷呈下降趋势,其中98-CS-341的总花色素苷含量在0.4 g·L-1～0.6 g·L-1之间变化,显著高于98-CS-191和98-CS-405。7.酯类、酸类、醇类和烷烃是赤霞珠干红葡萄酒的主要香气成分,2-甲基-1-丁醇具有香蕉味、酒精味,在赤霞珠三个营养系98-CS-191、98-CS-341、98-CS-405葡萄酒中相对百分含量分别为38.67%、46.13%、48.99%,位于各类挥发性化合物之首。辛酸具有奶酪味,仅在98-CS-341葡萄酒中被检出。8. 98-CS-341葡萄酒中相对含量最多的花色素苷是二甲花翠素3-O-葡萄糖苷。在陈酿过程中,前三个月它的含量稍有增加,然后缓慢下降,但始终保持在40%以上。对98-CS-341葡萄酒颜色作用最大的花色素苷是二甲花翠素3-O-葡萄糖苷和二甲花翠素3-O-(6-O-乙酰)葡萄糖苷。9. 98-CS-341葡萄酒的色度显著高于98-CS-191和98-CS-405。10.感官分析结果显示外观、香气、口感最好的是98-CS-341,98-CS-405次之。更多还原

【Abstract】 The three clones of Cabernet Sauvignon(Vitis.vinifera L.)98-CS-191、98-CS-341、98-CS-405 were introduced from France by the College of Enology in 1998. The research on the quality of grape and wine were carried out in Tongchuan.The main subjects included: analyzing the types, contents of anthocyanin and aroma compounds in grape and wine by HPLC and GC/MS, researching the change of tannin, total phenol and total anthocyan, contrasting the density of wine color and the result of sensory tasting. Research results are foundation to making quality dry red wine and popularizing clones of Cabernet Sauvignon.The main results are as follows:1. During the maturation, reducing sugar of each clones increased rapidly in the beginning of veraising stage. Total acid contents reduced. The change tends slowly when the berry was maturing. The clone of 98-CS-341 had the highest sugar content, lowest acid content, and highest sugar-acid ratio, its quality was superior to the two other clones.2. During the maturation, the contents of tannin and total phenols in the three clones reduced at the same speed. The content of total anthocyan increased constantly, and the increasing tendency of 98-CS-341 was much obvious than that of 98-CS-191 and 98-CS-405.3. The change of organic acids of CS berries during the maturation is as follows: the content of citric acid was low and changed a little. The contents of tartaric acid and malic acid declined gradually, and the ratio of tartaric acid to malic acid increased constantly, and the increasing tendency of 98-CS-341 was much obvious than that of the two other clones.4. 9 anthocyanins were detected in CS ripe berries. The content of Mv 3-O-Glu was highest, followed by Mv 3-O-(6-O-Acet)-Glu and Mv 3-O-(6-O-p-Coum)-Glu. The content of Mv 3-O-Glu in 98-CS-341 ripe berry was 53.90%.5. 42 aroma compounds were identified in CS ripe berries, including: 9 esters,8 alcohols,17 alkanes,1 ketone,1 acid,1 aldehyde,1 hydroxybenzene and 4 alkenes. Phthalic acid,butyl isobutyl ester, 1,2-benzenedicarboxylic acid diisooctyl ester and phenol, 4-(1,1,3,3-tetram ethylbutyl)- were only detected in 98-CS-341 ripe berry.6. During the aging of wine, the change of total phenols and tannin were basically same in the three clones, and its contents of 98-CS-341 were markedly higher than that of 98-CS-191 and 98-CS-405. The content of total anthocyan decreased in the same period, and its content of 98-CS-341(0.4 g·L-1~0.6 g·L-1) was obviously higher than that of the two others.7. Esters, acids, alcohols and alkanes were the main aroma compounds in dry red wine of CS. The contents of 2-methyl-1-Butanol (with banana aroma) were respectively 38.67%, 46.13% and 48.99% in the three kinds of wines from CS clones. Octanoic acid (with cheese taste) was only detected in 98-CS-341 wine.8. The content of Mv 3-O-Glu was highest in 98-CS-341 wine. During the aging, the content of Mv 3-O-Glu increased a little in the former three months, and then decreased slowly. Mv 3-O-Glu and Mv 3-O-(6-O-Acet)-Glu played important rool in the color of 98-CS-341 wine.9. 98-CS-341 was markedly higher than 98-CS-191 and 98-CS-405 in density of wine color.10. The result of sensory analysis showed that 98-CS-341 was the best clone in appearance, aroma and mouthfeel, and followed by 98-CS-405.更多还原