云南高原区酿酒葡萄果实香气物质的积累规律

doi:10.3864/j.issn.0578-1752.2014.12.013

摘要/Abstract

摘要： 【目的】香气是衡量酿酒葡萄及葡萄酒品质的重要因子，地域条件显著地影响果实香气物质的种类和含量，开展云南高原区酿酒葡萄果实香气物质积累规律研究，有助于揭示高原气候区酿酒葡萄香气品质的形成机理，为云南高原区优质酿酒葡萄生产提供指导。【方法】以2010和2011年采自云南省德钦县梅里石（海拔约为2 300 m）和说日（海拔约为2 900 m）葡萄园的赤霞珠(Vitis vinifera L. cv. Cabernet Sauvignon)果实为试材，采用顶空固相微萃取直接提取葡萄汁中游离态香气物质，依次采用Cleanert PEP-SPE柱分离、糖苷酶AR2000水解和顶空固相微萃取方法提取糖苷结合态香气物质，运用气相色谱与质谱联用技术，分析游离态和糖苷结合态香气物质的种类和含量，根据合成途径，将其分为脂肪酸来源、氨基酸来源和异戊二烯来源的香气物质，探究果实成熟过程中这3种来源的香气物质在年份及产地之间积累规律的异同。【结果】无论是梅里石还是说日，来自同一产地的果实pH值变化和可溶性固形物积累受年份影响较小，但香气物质受年份的影响较大。2011年的果实中，脂肪酸来源的游离态直链脂肪醇、酸和酯类，以及异戊二烯代谢产生的游离态、结合态降异戊二烯类和游离态萜烯类物质含量均显著高于2010年；对于氨基酸来源的香气物质，2010年果实中结合态芳香族类香气物质含量显著高于2011年，而游离态芳香族类香气物质则明显低于2011年。年份也影响果实中直链脂肪醛、直链脂肪醇、芳香族类和支链脂肪族类以及萜烯类物质的种类，结合2个年份气象参数的分析，认为较少的降雨量和较长的日照时数有利于降低直链脂肪醛含量、增加萜烯类物质水平。就产地而言，海拔较高的说日葡萄园的果实在成熟过程中脂肪酸来源香气物质总量呈现持续上升的趋势，而梅里石葡萄园的果实则呈现先升后降的趋势，在2010年果实采收期，说日果实中游离态和结合态直链脂肪醛类含量均显著高于梅里石葡萄，而游离态和结合态直链脂肪醇类物质含量则显著低于梅里石葡萄；此外，说日葡萄果实中降异戊二烯物质和吡嗪类物质总量也明显较高。【结论】年份间气候的较大变化对葡萄果实香气物质积累的影响比葡萄园海拔高度更为明显；随葡萄园海拔升高，葡萄果实应适当晚采，以降低吡嗪类和直链脂肪醛类物质含量，减少生青气味。

关键词: 香气物质 , 游离态和糖苷结合态 , 高原地区 , 赤霞珠葡萄

Abstract: 【Objective】 Aroma is an important factor determining the quality of wine grape berries and wines. Terrior greatly affects the composition and concentration of volatiles. Study on aroma accumulation of grape fruit of Yunnan plateau region will not only help uncover the formation mechanism of grape flavor under the high altitude climate, but also provide some guidelines for the production of high-quality grape berries. 【Method】 Grape berries (Vitisvinifera L. Cabernet sauvignon) were collected from Meilishi (located at about 2 300 m above sea level) and Shuiri (about 2 900 m) vineyards of Deqin County, Yunnan Province in 2010 and 2011 vintages. Free volatile compounds were extracted using headspace solid phase micro-extraction (HS-SPME) method. The extraction of glycosidically-bound volatiles was followed by the separation using Cleanert PEP-SPE column, the hydrolysis of glycosidase AR2000 and the adsorption of HS-SPME. The qualitative and quantitative analyses were performed via the technology of gas chromatography-mass spectrometry. These volatiles were classified into three groups according to their biosynthetic pathways, including fatty acid-derived, amino acid-derived and isoprene-derived volatiles, and the effects of vintage and grape-growing region on the accumulation of the three groups of volatiles were assessed. 【Result】 The accumulation of soluble solid and variation of pH in grape berries were affected scarcely by vintages, either for Meilishi or Shuiri vineyards, but volatiles showed a great difference in the concentration between vintages. Compared with the 2010-vintage berries, regardless of the vineyard altitude, the berry samples of the year 2011 contained significantly higher concentrations of free-form straight-chain aliphatic alcohols, acids and esters that were produced from fatty acid metabolism, as well as norisoprenoids (free and glycosidically-bound) and free terpenes that were all generated from isoprene metabolism. As for amino acid metabolism-produced volatile compounds, the concentration of glycosidically-bound aromatic compounds was significantly higher in the 2010 grape berries compared with that in the 2011 berries, but the concentration of free aromatic compounds was significantly lower. In addition, there existed a great difference in the types of straight-chain aliphatic alcohols and aldehydes, aromatic volatiles branch-chain aliphatic volatiles and terprenes between two vintages, while almost no difference in the composition of volatiles was found between Meilishi and Shuiri berries in the same growing season. Combined analysis of two years of meteorological parameters showed that less rainfall and longer hours of sunshine were in favor of reducing the level of straight-chain aliphatic aldehydes and increasing the level of terpenes. Regarding vintage altitude, a continuous increase in the concentration of fatty acid-derived volatiles during berry mature was observed in the grape berries from the relatively high-altitude Shuiri vineyards, and a trend with first increase and then decrease was present in the berries from the Meilishi vineyards. At harvest of 2010, the grape berries from the Shuiri vineyards showed higher concentrations of free and glycosidically-bound straight-chain aliphatic aldehydes than the berries from Meilishi vineyards, but the concentration of straight-chain aliphatic alcohols in the berries growing in Meilishi was higher than that in the Shuiri-produced berries. Besides, the concentrations of norisoprenoids and pyrazines were relatively higher in the grape berries growing in high-altitude Shuiri. 【Conclusion】Climate variation affects the accumulation of volatile compounds of grape berries in the high-altitude wine-producing zones more significantly than the impact of vineyard altitude. Delay of harvest for Cabernet Sauvignon berries are suggested alone with an increase in vineyard altitude in order to reduce the level of pyrazines and straight-chain aliphatic aldehydes and herbaceous character of these grapes.

Key words: volatile compounds , free and glycosidically-bound , high-altitude region , wine grape berries (Vitisvinifera L. Cabernet sauvignon)

杨晓帆, 高媛, 韩梅梅, 彭振雪, 潘秋红. 云南高原区酿酒葡萄果实香气物质的积累规律[J]. 中国农业科学, 2014, 47(12): 2405-2416.

YANG Xiao-Fan, GAO Yuan, HAN Mei-Mei, PENG Zhen-Xue, PAN Qiu-Hong. Accumulation Characteristics of Volatile Compounds in Wine Grape Berries Grown in High Altitude Regions of Yunnan[J]. Scientia Agricultura Sinica, 2014, 47(12): 2405-2416.

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