超声降低红酒中高级醇含量对酒体风味特性的影响

doi:10.3864/j.issn.0578-1752.2021.08.016

Abstract

Abstract:

【Objective】 This research was conducted in order to investigate the effects of the decreased higher alcohols by ultrasound irradiation on the changes of wine flavor properties, so as to provide a theoretical basis for the application of ultrasound technology in decreasing the higher alcohols and improving the flavor properties of red wine. 【Method】 Firstly, the electronic tongue and electronic nose were employed to identify the wine samples treated by ultrasound irradiation, and the data about the flavor changes were analyzed by the principal component analysis (PCA) and discriminant function analysis (DFA), respectively. Thereafter, the gas chromatography mass spectrometer (GC-MS) was used to detect the changes of the volatile compounds in red wine induced by ultrasound irradiation with the optimum conditions being proved to effectively degrade the higher alcohols of red wine. Finally, the effects of the decreased higher alcohols from ultrasound irradiation on the volatile compounds and wine flavors, and the detailed mechanism were investigated by constructing the model wine solutions with the addition of the standards of N-propyl alcohol, isobutanol, isopentanol and n-pentanol. 【Result】The results of single factor experiments from the electronic tongue and electronic nose indicated that no significant influence could be identified on the sensory properties of red wine exposed to ultrasound irradiation, while the varieties of the volatile compounds in red wine tentatively identified by GC-MS could be increased by the optimum ultrasonic treatment. Moreover, the content of esters increased, and the aldehydes and alcohols decreased correspondingly, which was in accordance with the results from the model wine. 【Conclusion】In conclusion, ultrasound treatment could not only degrade the content of higher alcohols, but also had a positive effect on the modification of taste, aroma and flavor properties of red wine by decreasing the higher alcohols, and all the results could provide a theoretical basis for the application of ultrasonic technology in improving the wine quality.

Key words: wine, model wine, higher alcohols, ultrasound, flavor

ZHANG QingAn,XU BoWen,CHEN BoYu,ZHANG BaoShan,CHENG Shuang. Changes of Wine Flavor Properties from the Decreased Higher Alcohols Induced by Ultrasound Irradiation[J].Scientia Agricultura Sinica, 2021, 54(8): 1772-1786.

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Figures/Tables 14

Table 1

Table 2

Fig. 1

Fig. 2

Fig. 3

Table 3

Fig. 4

Fig. 5

Table 4

The volatile components in the wine samples before and after ultrasound irradiation"

类别 Variety	化合物 Compound	相对百分含量Relative content (%)
类别 Variety	化合物 Compound	处理前Before	处理后After
酸类 Acids	L-乳酸 L-Lactic acid	26.18	18.47
	胞壁酸 Parietal acid	0.24	0.25
	正癸酸 Decanoic acid	0.76	0.82
	己酸 Caproic acid	0.51	-
	二十二碳六烯酸 Docosahexaenoic acid	0.04	-
	辛酸 Caprylic acid	2.10	-
	壬酸 Nonylic acid	0.21	0.26
	癸醛 Decyl aldehyde	-	0.28
	油酸 Oleic acid	-	0.19
	4-氨基-1,5-戊二酸 4-amino-1,5-glutaric acid	-	0.22
酯类 Esters	2-羟基丙酸乙酯 Ethyl 2-hydroxypropionate	17.57	28.25
	乳酸异戊酯 Isoamyl lactate	0.48	0.17
	己酸乙酯 Ethyl hexanoate	1.76	1.23
	丁二酸二乙酯 Diethyl succinate	7.26	8.37
	辛酸乙酯 Ethyl caprylate	2.32	1.82
	异胆酸乙酯 Ethyl isocholate	0.55	1.23
	十六烷酸乙酯 Ethyl hexadecane	1.18	1.35
	十八酸乙酯 Ethyl octadecanoate	0.48	0.31
	7-甲基-Z-四癸烯-1-醇乙酸酯 7-methyl-z-tetradecene-1-ol acetate	0.25	0.61
	1,2-苯二甲酸正辛酯 1,2-noctyl-phthalate	0.11	0.23
	癸酸乙酯 Ethyl decanoate	0.21	0.25
	丁二酸3-甲基丁基酯 Succinic acid 3-methyl butyl ester	0.37	0.37
	Z-(13,14-环氧)四聚-11-烯-1-醇乙酸酯 Z-(13,14-epoxy) tetra-11-ene-1-ol acetate	0.12	0.27
	2-苯基-戊酸乙酯 Ethyl 2-phenyl-valerate	0.13	-
	11,13-二甲基-12-十四烯-1-醇乙酸酯 11,13-dimethyl-12-tetradecene-1-ol acetate	0.05	-
	1-甲基乙酸盐（酯） 1-methyl acetate (ester)	0.08	-
	1,2-苯二甲酸,双（2-甲基丙基）酯 1,2-phthalic acid, bis (2-methylpropyl) ester	0.08	-
	9-十八烯酸（2-苯基-1,3-二氧戊环-4-基）甲酯 9-octadecaenoic acid (2-phenyl-1,3-dioxopenyl-4-yl) methyl ester	-	0.03
	壬酸乙酯Ethyl nonanoate	-	0.05
	十四烷酸乙酯 Ethyl Myristate	-	0.12
	邻苯二甲酸正丁酯 N-butyl phthalate	-	0.12
	邻苯二甲酸二正辛酯 Di-n-octyl phthalate	-	0.06
	1-丁醇,3-甲基乙酸酯 1-butanol, 3-methylacetate	-	0.07
醇类 Alcohols	1-庚三醇 1-heptanol	0.21	0.21
	β-苯乙醇 β-phenylethanol	21.81	19.73
	2,3-丁二醇 2,3- butane diol	0.36	-
	3-甲基-2-己醇 3-methyl-2-hexanol	-	0.09
类别 Variety	化合物 Compound	相对百分含量Relative content (%)
类别 Variety	化合物 Compound	处理前Before	处理后After
酮类 Ketones	1-(2-羧基-4,4-二甲基环丁烯基)-1-丁烯-3-酮 1-(2-carboxyl-4,4-dimethylcyclobutanenol)-1-butene-3-one	0.16	0.05
	2,4,5,6,7,7a-六氢-3-(1-甲基乙基)-7a-甲基,1H-2-茚酮 2,4,5,6,7,7a-hexahydro-3-(1-methylethyl)-7a-methyl, 1h-2-indenone	0.98	0.59
	4-(5,5-二甲基-1-氧螺环[2.5]辛-4-基)-3-丁烯-2-酮 4-(5,5-dimethyl-1-oxyspiro [2.5] oct-4-yl)-3-butene-2-one	0.33	-
	1-(2,6,6-三甲基-1-环己烯-1-基)-1-戊烯-3-酮 1-(2,6,6-trimethyl-1-cyclohexene-1-yl)-1-pentene-3-one	0.13	-
	1,8-二甲基-8,9-环氧-4-异丙基-螺环[4.5]癸-7-酮 1,8-dimethyl-8,9-epoxy-4-isopropyl-spiro [4.5] decyl-7-one	-	0.13
醛类 Aldehyde	苯甲醛 Benzaldehyde	1.84	1.87
	2,5-二甲基苯甲醛 2,5-dimethylbenzaldehyde	0.27	0.37
	3-(2,6,6-三甲基-1-环己烯-1-基)-2-丙烯醛 3-(2,6,6-trimethyl-1-cyclohexene-1-yl)-2-acrolein	0.36	0.32
	2-[4-甲基-6-(2,6,6-三甲基环己-1-烯基)六-1,3,5-三烯基]环己-1-烯-1-甲醛 2-[4-methyl-6-(2,6,6-trimethylcyclohex-1-enyl) hexa-1,3,5-trienyl]cyclohex-1-ene-1-formaldehyde	0.08	0.04
烷类 Alkanes	3-乙基-5-(2-乙基丁基)-十八烷 3-ethyl-5-(2-ethyl butyl)-octadecane	0.38	0.79
	二甲基-2-辛烷-环丁烷 Dimethyl-2-octane-cyclobutane	0.67	0.40
	十七烷 Heptadecane	-	0.18
	二十一烷 Decane	-	0.19
酚类 Phenols	3,5-双(1,1-二甲基乙基)-苯酚 3,5-bis (1,1-dimethylethyl)-phenol	-	0.16
含硫化合物 Sulfur compounds	3-巯基-L-缬氨酸 3-mercapto-l-valine	8.48	8.48
含硫化合物 Sulfur compounds	叔十六烷硫醇 Tertiary cetane mercaptan	-	0.04
其他类 Others	十二烯基丁二酸酐 2-dodecenylsuccinic anhydride	0.03	0.05
	苄基-N-(1-苄基-2-羟乙基)-N-甲基氨基甲酸酯 Benzyl-n-(1-benzyl-2-hydroxyethyl)-N-methylcarbamate	0.04	-
	2,5,8-三甲基-1,2-二氢萘 2,5,8-trimethyl-1,2-dihydronaphthalene	0.07	-
	2-2-肉豆醇酰基,泛酰巯基乙胺 2-2-crotonoyl, pan acyl Mercaptoethylamine	-	0.03
	1-甲基-3-(1-甲基乙基)-苯 1-methyl-3-(1-methylethyl)-benzene	-	0.03
	4-苄氧基-6-羟基甲基-四氢吡喃-2,3,5-三醇 4-benzyloxy-6-hydroxymethyl-tetrahydropyran-2,3,5-triol	-	0.05
	4-烯丙基-2-甲氧基苯基乙酸盐 4-allyl-2-methoxyphenyl acetate	-	0.05
	1,2-二氢-2,5,8-三甲基萘 1,2-dihydro-2,5,8-trimethylnaphthalene	-	0.07
	2,6-二十六酸,L-(+)-抗坏血酸 2,6-hexanoic acid, L-(+)-ascorbic acid	-	0.08
	(1-羟基-4-氧代-1-苯基对羟基喹啉-3-基)氨基甲酸苄酯 N-Benzyln-(1-hydroxy-4-oxo-1-phenylp-hydroxyquinoline-3-yl) carbamate	-	0.15

Table 4

Fig. 6

Fig. 7

Table 5

The volatile components in the model wine before and after ultrasound irradiation"

种类 Type	化合物 Compound	相对百分含量Relative content (%)
种类 Type	化合物 Compound	处理前 Before	处理后After
酯类 Esters	己酸乙酯 Ethyl hexanoate	1.26	0.83
	丁酸-3-甲基丁酯 Butyrate-3-methyl-butyl	4.45	3.26
	甲酸辛酯 Octyl formate	1.79	0.93
	2-甲基丁酸戊酯 Amyl 2-methyl butyrate	26.06	12.66
	3-戊酸-甲基丁酯 3-methyl-butyl valerate	3.17	0.83
	1-甲基乙酸丁酯 1-Buty-methylacetate	2.24	1.13
	3-甲基己基丁酸酯 3-methylhexylbutyrate	1.32	0.99
	己酸异戊酯 Isopentyl hexanoate	7.83	4.69
	己酸-2-甲基丁酯 2-methyl-butyl hexanoate	0.93	0.60
	壬酸乙酯 Ethyl nonanoate	1.02	0.76
	庚酸-3-甲基丁酯 3-methyl-butyl heptanate	1.00	0.75
	辛酸-3-甲基丁酯 Octanoic acid-3-methyl butyl ester	1.33	1.30
	丙二酸二乙酯 Diethyl malonate	0.92	0.38
	2-甲基-3-甲基丙酸丁酯 2-methyl-3-methyl-butyl propionate	0.78	0.61
	戊酸戊酯 Amyl valerate	-	1.08
	辛酸乙酯 Ethyl caproate	-	2.57
	十五烷酸-3-甲基丁酯 Pentadecanoic acid-3-methyl butyl ester	-	4.40
	月桂酸异戊酯 Isoamyl Laurate	-	12.57
	十六酸乙酯 Ethyl palmitate	-	1.58
	3-甲基丁酸丁酯 3-methyl-butyl butyrate	-	0.37
	辛酸乙酯 Ethyl caproate	-	1.74
	癸酸乙酯 Ethyl decanoate	-	0.37
	己酸-2-乙氧基乙酯 2-ethoxyethyl hexanoate	-	1.01
	壬酸-3-甲基丁酯 3-methyl-n-butyl nonanoate	-	0.88
	甲酸-2-甲基丁酯 Formic acid-2-methyl butyl ester	-	1.22
醛类 Aldehyde	3-甲基丁醛 3-Methylbutyraldehyde	0.70	0.83
	苯甲醛 Benzaldehyde	-	0.71
	2,4-二甲基苯甲醛 2,4-dimethylbenzaldehyde	3.08	-
醇类 Alcohols	苯乙醇 Phenylethanol	0.75	1.01
	1-壬醇 1-Nonanol	2.87	4.30
	1-癸醇 1-Decanol	1.35	1.61
	3-甲基-苯甲酸-丁醇 3-Methyl-benzoic acid-butanol	15.92	17.25
	5-甲基-2-(1-甲基乙基)-1-己醇 5-methyl-2-(1-methylethyl)-1-hexanol	-	1.07
	3-甲基-甲酸-丁醇 3-methyl-formic acid-butanol	6.28	-
	3-乙酸-甲基-1-丁醇 3-Acetic acid-methyl-1-butanol	1.82	-
	2-丁基-辛醇 2-butyl-octanol	0.65	-
	2,2,4,4-四甲基-3-(四氢呋喃基) 3-戊醇 2,2,4,4-tetramethyl-3-(tetrahydrofuran group) 3-pentanol	1.58	-
烷类 Alkanes	戊烷 Pentane	2.54	4.20
	十二甲基-环己烷 Dodecyl cyclohexane	1.06	2.12
	十四甲基-环庚烷 Tetramethyl cycloheptane	2.15	3.21
	十四烷 Tetradecane	1.04	-
	十六烷 Cetane	0.84	-
	十七烷 Heptadecane	0.54	-
苯类 Benzene	1,2,4-三甲基-苯 1,2,4-trimethyl-benzene	1.69	2.49
苯类 Benzene	1,2,3,5-四甲基-苯 1,2,3,5-tetramethyl-benzene	0.39	-
酚类 Phenols	2,4-二（1,1-二甲基乙基）-苯酚 2,4-bis (1,1-dimethylethyl)-phenol	-	3.46
其他类 Others	萘 Naphthalene	0.42	-
其他类 Others	2-丁基-萘 2-butyl-naphthalene	0.47	-

Table 5

Fig. 8

Fig. 9

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分析参数 Parameter	参考值 Reference value
载气流量 Carrier gas flow rate	0.6 L?min^-1
传感器清洗时间 Sensors cleaning time	60 s
气体进样流量 Gas flow rate	0.6 L?min^-1
获取时间 Acquisition time	120 s

传感器名称 Sensor name	性能描述 Performance description
S1	氨气、胺类 Ammonia, amines
S2	硫化氢、硫化物 Hydrogen sulfide, sulfide
S3	氢气 Hydrogen
S4	酒精、有机溶剂 Alcohol, organic solvent
S5	醇类、酮类、醛类、芳香族化合物 Alcohols, ketones, aldehydes, aromatic compounds
S6	甲烷、沼气、天然气 Methane, marsh gas, natural gas
S7	可燃性气体 Combustible gas
S8	挥发性有机物 Volatile organic compounds
S9	液化气、天然气、煤气 Liquefied gas, natural gas, gas
S10	液化气、可燃气体 Liquefied gas, combustible gas
S11	烷烃、酒精、天然气、烟雾 Alkane, alcohol, natural gas, smoke
S12	酒精、有机溶剂 Alcohol, organic solvent
S13	烟气、烹调臭味 Smoke, cooking odor
S14	甲烷、燃气 Methane, gas

样品名称 Sample name	电子鼻结果 Result of electronic nose	电子舌结果 Result of electronic tongue
00-1	是 Yes	是 Yes
00-2	是 Yes	是 Yes
00-3	是 Yes	否 No
00-1、00-2和00-3分别为未处理红酒样品的3个平行测定 00-1, 00-2 and 00-3 represent the three replicates

Changes of Wine Flavor Properties from the Decreased Higher Alcohols Induced by Ultrasound Irradiation

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