没食子酸稳定‘户太八号’桃红葡萄酒香气与色泽

doi:10.3864/j.issn.0578-1752.2024.08.013

Abstract

Abstract:

【Objective】This study was aimed to investigate the effects of gallic acid treatment on color and aroma preservation during the aging process of Hutai-8 rosé wine, in order to optimize the design of color and aroma enhancement techniques for rosé wine production. 【Method】In this study, Hutai-8 grape was used as raw material. Gallic acid was added at three different stages, including pre-fermentation (Pr), mid-fermentation (M), and post-fermentation (Po), with the concentrations of 200 and 300 mg∙L^-1. After a 6-month storage period following fermentation, the aroma compounds of the wine samples were analyzed by headspace solid-phase microextraction-Gaschromatography-mass spectrometry (HS-SPME-GC-MS). The color parameters (L^*, a^*, b^*, C^*_ab, H_ab, and Δ^*E_ab) were determined by the CIELab color space parameters, and the color indices were measured by ultraviolet spectrophotometer (UV). Finally, the sensory evaluation was conducted to analyze the influences of different treatments on the aroma characteristics of the wine samples. 【Result】The post-fermentation treatments significantly increased the content of fermentation aroma compounds compared with CK, with an increase of approximately 16%. However, there was little difference between treatments of the two additive concentrations. The pre-fermentation treatments positively contributed to the preservation of varietal aroma compounds, with an increase of approximately 65%-73% compared with CK. The mid-fermentation treatments had a lesser stabilizing effect on the aroma compounds of the wine. Sensory evaluation results showed that post-fermentation treatment had the best effect on improving the overall aroma of the wine, and the pre-fermentation treatment was more effective than the mid-fermentation treatment. PLSR models revealed that terpenols, fatty acids, higher alcohols, acetates and fatty acid ethyl esters were the main aroma contributors (regression coefficients>0.1) to floral and citrus attributes (R²c>0.80 & R²v>0.70), with fatty acid ethyl esters and acetates being particularly prominent contributors. The color analysis results showed that pre-fermentation had a significant color-preserving effect, and the treatment with 200 mg∙L^-1 (Pr1) was more effective than the treatment with 300 mg∙L^-1 (Pr2). Comparied with CK, Pr1 treatment group’s, L^* value decreased by 0.58% and a^* value increased by 45.38%. Furthermore, the color characterization results showed that pre-fermentation treatment enhanced the purple-red tone of Hutai-8 rosé wine and the treatment with 200 mg∙L^-1 was more effective than the treatment with 300 mg∙L^-1. 【Conclusion】The addition of 200 mg∙L^-1 gallic acid before fermentation had a significant effect on stabilizing the color of Hutai-8 rose wine, while the post-fermentation treatments could significantly increase the fermentative aroma content of wine.

Key words: grapes, wine, gallic acid, color, aroma, winemaking

FENG Fan, JIANG XingRui, WANG LingYun, ZHANG YongGang, LI AiHua, TAO YongSheng. The Stabilization of Aroma and Color During Hutai-8 Rose Winemaking by Gallic Acid Treatment[J].Scientia Agricultura Sinica, 2024, 57(8): 1592-1605.

Figures/Tables 6

Table 1

Aroma compounds in the wine samples with different treatments (μg·L-1)"

保留指数 RI	化合物 Compounds	酒样 Wine sample							阈值 Odor threshold	气味活性值 OAV	气味描述 Odor description
保留指数 RI	化合物 Compounds	Pr1	Pr2	M1	M2	Po1	Po2	CK	阈值 Odor threshold	气味活性值 OAV	气味描述 Odor description
品种香气 Varietal aroma compound		903.1±71.2a	861.9±107.3a	549.0±52.4b	557.1±19.5b	567.2±19.0b	545.7±20.5b	522.9±13.6b
C6化合物 C6 compounds		534.8±41.8a	475.1±81.3a	244.0±32.7b	245.1±5.4b	229.5±11.6b	221.7±8.5b	252.6±8.2b
1472	1-己醇 1-Hexanol	73.5±2.6a	56.3±10.1b	37.7±12.7c	41.8±01.6c	33.4±2.0c	32.9±1.1c	42.1±1.8c	8000^[22]	<0.1	生青，果香 Green, Fruity
1503	(Z)-3-己烯醇 Z-3-Hexen-1-ol	461.3±39.8a	418.8±71.2a	206.4±20.5b	203.3±4.0b	196.1±11.9b	188.8±7.5b	210.5±9.2b	400^[23]	0.1-1	绿叶，草本 Green, herb
萜烯类 Terpenols		355.9±31.2a	371.6±30.4a	293.3±20.4c	297.6±17.7bc	326.6±8.4b	314.8±14.9bc	260.9±7.8d
1665	里哪醇 Linalool	6.5±0.5	7.0±0.3	7.7±1.3	6.5±0.2	7.3±0.3	7.1±0.3	7.2±0.7	25^[24]	0.1-1	花香，橙子 Flower, orange
1697	4-萜烯醇 Terpinen-4-ol^#	4.2±0.1a	4.3±0.1a	4.3±0.4a	4.0±0.6ab	3.7±0.3ab	3.2±0.1c	3.4±0.2c	NF		木香，土壤 Wood, soil
1825	α-萜品醇 α-Terpineol	5.2±0.2c	5.5±0.1bc	5.7±0.1b	5.8±0.4b	5.7±0.1b	5.7±0.2b	6.1±0.2a	250^[22]	<0.1	甜香，蘑菇 Sweet, mushroom
1881	香茅醇 Citronellol	339.9±31.4a	354.8±30.1ab	275.6±19.0cd	281.3±17.7cd	310.0±8.5abc	298.8±14.9bc	244.2±9.9d	100^[24]	>1	橙子，玫瑰 Orange, rose
C13-去甲类异戊二烯 C13-norisoprenoids		2.2±0.0a	2.2±0.1a	2.1±0.0b	2.1±0.0b	2.1±0.0b	2.2±0.0ab	2.1±0.0b
2252	β-紫罗兰酮 β-Ionone	2.2±0.0a	2.2±0.1a	2.1±0.0b	2.1±0.0b	2.1±0.0b	2.2±0.0ab	2.1±0.0b	0.09^[25]	>1	紫罗兰，果香 Violet, fruity
挥发性酚 Volatile phenols		9.4±2.3b	12.2±1.6a	8.7±1.9b	11.5±0.8a	8.2±0.8bc	6.2±1.7d	6.5±0.5d
2501	丁子香酚 Eugenol	9.4±2.3b	12.2±1.6a	8.7±1.9b	11.5±0.8a	8.2±0.8bc	6.2±1.7d	6.5±0.5d	6^[26]	>1	丁子花香
醛酮类 Aldoketones		0.8±0.0bc	0.8±0.0c	0.8±0.0bc	0.8±0.0bc	0.8±0.0bc	0.8±0.0a	0.8±0.0ab
1408	辛醛 Octanal^#	0.4±0.0	0.4±0.0	0.4±0.0	0.4±0.0	0.4±0.0	0.4±0.0	0.4±0.0	15	<0.1	不良化学气味，苦味，柠檬味 Adverse chemical odor, bitterness, lemon flavor
1515	壬醛 Nonanal^#	0.4±0.0b	0.4±0.0b	0.4±0.0b	0.4±0.0b	0.4±0.0b	0.4±0.0a	0.4±0.0ab	15^[24]	<0.1	橙子 Orange
发酵香气 Fermentative aroma compounds		87544.8±2670.8b	87848.5±3560.8b	84646.9±5894.5bc	82512.0±1010.6c	98294.6±2708.7a	97196.8±1539.3a	84054.9±2612.5bc
高级醇 Higher alcohols		60686.7±952.4ab	59828.4±2762.8ab	59042.9±5289.3b	58659.0±772.4b	64512.1±1746.2a	63646.8±1255.9ab	59583.1±1537.1ab
1212	异丁醇 Isobutyl alcohol	7777.1±241.4	8098.6±419.7	7651.9±615.8	7557.4±62.3	8314.8±253.1	8136.1±196.3	7691.2±451.2	40000^[24]	0.1-1	淡甜，醇香 Mild sweet, alcohol
1330	异戊醇 Isoamyl alcohol	52447.1±1146.0ab	51241.2±2404.1ab	50975.3±4589.5b	50625.5±784.2b	55746.4±1499.9a	55071.3±1055.3ab	51406.2±1285.6ab	30000^[24]	>1	威士忌，香蕉 Whisky, banana
1446	3-甲基-1-戊醇 Isohexyl alcohol^#	301.7±32.6ab	287.6±16.5ab	239.3±56.7c	263.3±5.0bc	326.6±13.2a	321.6±7.9a	273.5±13.4bc	5000^[25]	<0.1	杏仁，烤面包 Almond, toasted
1575	1-庚醇 1-Heptanol	157.6±14.9c	197.9±4.3ab	173.0±42.8bc	209.5±33.2a	120.8±3.5d	114.4±2.8d	209.0±15.0a	1000^[25]	<0.1	生青，甜香 Green, sweet
1677	1-辛醇 1-Octanol	2.1±0.2	2.2±0.1	2.3±0.0	2.2±0.0	2.2±0.0	2.2±0.0	2.1±0.0	120^[24]	<0.1	柑橘，玫瑰 Citrus, rose
1881	1-癸醇 1-Decanol	0.7±0.0d	0.7±0.1cd	0.7±0.0bcd	0.7±0.1bc	0.8±0.0a	0.8±0.0b	0.7±0.0bd	400^[24]	<0.1	果香，花香 Fruity, flowery
2265	1-月桂醇 1-Dodecanol^#	0.3±0.0	0.3±0.0	0.3±0.1	0.3±0.0	0.4±0.0	0.4±0.1	0.3±0.1	1000^[22]	<0.1	花香 Flowery
乙酸酯 Acetates		19066.0±945.3bc	20085.3±1191.5b	18190.8±327.7c	16428.2±202.7d	25725.1±747.2a	25594.2±245.3a	16952.6±993.3d
897	乙酸乙酯 Ethyl acetate	17737.8±776.7bc	18658.4±1016.4b	17191.2±343.0c	15573.2±211.8d	23919.8±705.2a	23821.4±223.3a	15989.1±882.1d	7500^[24]	>1	菠萝，果香 Pineapple, fruity
1029	乙酸异丁酯 Isobutyl acetate	106.4±11.6b	109.4±23.0b	77.1±11.1c	59.4±3.5c	138.9±6.5a	135.7±2.6a	67.8±13.4c	1600^[24]	0.1-1	梨，香蕉 Pear, banana
1093	乙酸丁酯 Butyl acetate	8.6±1.9ab	8.8±0.8ab	7.2±0.8bc	6.5±1.2c	9.5±0.4a	10.3±0.5a	7.3±1.1bc	1800^[23]	<0.1	苦杏仁味，青草味 Bitter almond flavor, grassy flavor
1238	乙酸异戊酯 Isoamyl acetate	1195.4±159.6b	1283.5±159.0b	903.1±53.4c	776.7±28.1c	1638.0±45.5a	1609.0±42.1a	875.3±102.5c	30^[24]	>1	香蕉 Banana
1390	乙酸己酯 Hexyl acetate	10.9±2.9a	12.7±0.1a	6.7±0.2b	6.8±1.6b	12.2±0.8a	11.4±0.4a	7.0±0.6b	1500^[25]	<0.1	梨，甜果 Pear, sweet fruity
1493	乙酸庚酯 Heptyl acetate^#	7.0±0.7b	12.5±1.0a	5.4±0.8c	5.6±1.0c	6.8±0.7b	6.4±0.3bc	6.1±0.1bc	NF		樱桃，梨 Cherry, pear
C4—C14脂肪酸乙酯 C4-C14 Ethyl esters		1053.6±104.4bc	1144.7±30.4b	992.4±56.5c	948.3±40.4c	1294.2±70.0a	1299.6±42.4a	1001.9±66.8c
1056	丁酸乙酯 Ethyl butyrate	431.5±30.7c	477.6±19.8b	384.7±17.5de	351.8±19.3e	561.2±33.4a	571.2±21.7a	403.2±46.6cd	20^[22]	>1	草莓，苹果 Strawberry, apple
1074	2-甲基丁酸乙酯 Ethyl 2-methylbutyrate	28.2±10.8a	26.4±6.7a	13.6±2.0b	13.0±0.5b	21.0±3.9ab	24.7±4.7ab	17.4±4.2ab	18^[24]	>1	生青，果香 Green, fruity
1089	异戊酸乙酯 Ethyl isovalerate	15.2±0.5ab	14.0±1.6ab	15.5±1.7ab	16.4±1.8a	16.9±0.3a	16.7±1.0a	13.2±1.7b	3^[25]	>1	甜果，苹果 Sweet fruity, apple
1353	己酸乙酯 Ethyl hexanoate	172.0±31.8bc	192.2±13.4b	174.6±8.4bc	167.1±3.0bc	224.5±11.1a	227.6±2.2a	164.1±15.1c	5^[24]	>1	苹果，草莓 Apple, strawberry
		Pr1	Pr2	M1	M2	Po1	Po2	CK
1559	辛酸乙酯 Ethyl octanoate	216.0±45.1b	219.3±21.0b	203.9±14.4b	193.2±4.0bc	262.6±16.2a	266.2±5.3a	172.4±9.7c	5^[25]	>1	苹果，梨，花香 Apple, pear, flowery
1762	癸酸乙酯 Ethyl decanoate	92.0±3.5c	94.3±3.6c	95.6±13.2c	95.8±7.5c	125.5±13.8a	125.1±10.8a	111.2±6.3c	100^[25]	>1	蜡味，果香 Wax, fruity
1966	月桂酸乙酯 Ethyl laurate	97.2±6.3ab	119.7±2.9a	103.5±17.8ab	110.3±26.9a	81.7±33.4ab	67.3±9.2b	119.2±9.6a	1500^[27]	<0.1	花香，果香，奶油 Flowery, fruity, cream
2371	肉豆蔻酸乙酯 Ethyl tetradecanoate	1.5±0.4a	1.3±0.4ab	0.8±0.0c	0.8±0.1c	0.8±0.1c	0.9±0.1bc	1.3±0.4ab	800^[22]	<0.1	NF
其他酯类 Other esters		3616.3±506.6	3668.9±346.9	3721.1±398.1	3752.9±241.1	3819.1±135.9	3791.9±50.0	3722.0±145.4
1462	乳酸乙酯 Ethyl lactate	2416.6±476.5	2432.2±281.4	2615.8±183.0	2627.8±24.8	2515.5±75.4	2488.7±46.5	2683.6±27.4	14000^[22]	0.1-1	乳香，树莓 Lactic, raspberry
1510	辛酸甲酯 Methyl caprylate^#	13.4±0.0b	13.5±0.0a	13.5±0.0a	13.5±0.0a	13.5±0.1a	13.5±0.0a	13.3±0.0c	200^[27]	<0.1	柑橘 Citrus
1795	琥珀酸二乙酯 Diethyl succinate	1174.9±49.6ab	1212.4±67.0ab	1079.9±215.0ab	1100.1±237.5ab	1277.0±69.0a	1277.3±8.0a	1012.7±140.8b	200000^[22]	<0.1	生青，果香 Green, fruity
1876	癸酸异丁酯 Isobutyl caprate^#	2.7±0.0c	2.7±0.0b	2.7±0.0b	2.7±0.0b	2.8±0.0a	2.8±0.0a	2.8±0.0a	NF		NF
1984	癸酸异戊酯 Isoamyl caprate^#	8.8±1.8ab	8.1±1.2b	9.2±1.0ab	8.8±0.9ab	10.2±0.8a	9.6±0.8ab	9.5±0.8ab	NF		NF
脂肪酸 Fatty acids		744.2±161.1b	787.1±114.6b	774.7±83.7b	740.5±37.8b	931.4±77.5a	929.7±66.8a	769.1±35.4b
1975	己酸 Hexanoic acid^#	134.4±37.1b	139.8±18.7ab	135.7±7.0b	129.6±2.7b	162.5±4.2a	161.5±3.1a	149.1±8.7ab	420^[25]	0.1-1	奶油，果香 Cream, fruity
2378	辛酸 Octanoic acid	366.4±68.8b	392.7±49.7ab	378.3±26.8b	352.2±14.9b	444.8±17.0a	442.1±29.0a	363.2±17.6b	500^[25]	0.1-1	刺激，腐败 Harsh, rancid
2531	壬酸 Nonanoic acid^#	61.8±2.2abc	60.4±1.8bc	59.4±3.0a	62.2±0.4abc	63.8±2.9a	62.6±1.4ab	59.2±1.1a	500-800^[24]	<0.1	脂肪，椰子 Fat, coconut
2775	癸酸 Decanoic acid	181.6±53.8b	194.3±45.0ab	201.2±52.0ab	196.5±21.3ab	260.4±63.0a	263.5±37.1a	197.5±25.5ab	1000^[25]	0.1-1	脂肪，奶油 Fat, cream
苯衍生物 Phenylethyls		2378.0±123.7a	2334.0±73.9a	1925.0±215.2b	1983.3±26.9b	2012.6±64.5b	1934.7±66.5b	2026.3±111.3b
1949	乙酸苯乙酯 Phenylethyl acetate	112.6±25.7b	136.0±2.4a	82.3±10.0c	70.6±7.8c	122.3±5.7ab	112.0±7.2b	88.4±15.2c	250^[25]	0.1-1	花香，果香，木香 Flowery, fruity, wood
2085	苯乙醇 2-Phenylethanol	2265.4±98.9a	2198.0±71.6a	1842.8±221.6b	1912.7±29.7b	1890.3±60.7b	1822.6±59.8b	1937.8±97.7b	14000^[25]	0.1-1	玫瑰，香水 Rose, perfume

Table 1

Fig. 1

Fig. 2

Table 2

Table 3

Table 4

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香气特征 Aroma trait	花香 Floral fragrance	柑橘 Orange	酸果 Sour fruit	甜果 Sweet fruit
萜烯类 Terpenols	0.121	0.113	-0.060	0.102
C6化合物 C6 compounds	0.016	0.015	-0.008	0.014
C13-去甲类异戊二烯 C13-norisoprenoids	0.084	0.079	-0.041	0.071
挥发性酚 Volatile phenols	-0.068	-0.064	0.033	-0.057
高级醇 Higher alcohols	0.205	0.193	-0.101	0.173
乙酸酯 Acetates	0.214	0.201	-0.105	0.180
C4—C14脂肪酸乙酯 C4-C14 Ethyl esters	0.215	0.202	-0.106	0.181
其他酯类 Other esters	-0.159	-0.150	0.079	-0.134
脂肪酸 Fatty acids	0.188	0.177	-0.093	0.159
苯衍生物 Phenylethyls	0.019	0.018	-0.010	0.016
B_0w	0.117	3.642	23.548	8.471
R² (calibration/validation)	0.995/0.877	0.878/0.701	0.242/NA	0.708/0.451
RMSE	0.002	0.015	0.026	0.013

颜色参数 Chromatic parameter	Pr1	Pr2	M1	M2	Po1	Po2	CK
L^*	96.41±0.28b	96.88±0.11ab	96.83±0.44ab	96.78±0.16ab	97.08±0.12a	96.86±0.04ab	96.97±0.05a
a^*	3.78±0.23a	3.18±0.46b	2.56±0.12c	2.76±0.06bc	2.29±0.05c	2.75±0.00bc	2.60±0.32bc
b^*	2.35±1.04bc	1.82±0.27c	4.73±1.17a	4.30±0.53a	3.71±0.10ab	3.63±0.04ab	3.82±0.11a
C^*_ab	4.50±0.35abc	3.67±0.26c	5.39±1.08a	5.11±0.41abc	4.36±0.11abc	4.56±0.03abc	4.14±0.54bc
h^*_ab(°)	31.35±12.87d	30.01±7.24d	61.03±4.93a	57.16±3.80b	58.27±0.12ab	52.92±0.31c	55.02±15.93c
ΔE^*_ab	2.04±0.81a	2.10±0.39a	1.01±1.10ab	0.57±0.48b	0.36±0.11b	0.26±0.01b	0.23±0.14b
颜色表征 Color representation

指标 Index	Pr1	Pr2	M1	M2	Po1	Po2	CK
总花色苷 Anthocyanins (mg∙L^-1)	70.00±6.43a	70.00±0.00a	58.64±3.21ab	49.55±3.21b	60.91±6.43b	54.09±3.21ab	58.64±5.87ab
游离花色苷比例FA (%)	23.16±4.47bc	33.81±0.67a	17.58±3.43c	19.10±2.76c	22.90±4.11bc	29.46±3.95ab	19.78±2.39c
多聚体花色苷比例PA (%)	61.17±4.63b	55.49±2.33b	73.59±3.06a	71.35±4.15a	59.03±1.37b	62.37±6.08b	71.21±2.62a
辅色花色苷比例CA (%)	15.67±0.17a	10.70±3.00b	8.83±0.37b	9.55±1.38b	18.06±2.74a	8.17±2.13b	9.01±1.21b
黄酮醇 Xanthone alcohol (mg∙L^-1)	56.00±6.76a	44.57.89±2.02b	46.00±4.54b	47.43.00±3.22b	44.57±3.18b	44.32±2.86b	45.99±0.53b
酒石酸酯 Tartaric acid ester (mg∙L^-1)	66.76±6.23ab	66.76±2.07ab	55.00±2.98ab	50.59±1.56b	60.88±6.24ab	74.12±10.80a	59.41±3.13ab
离子化指数 Ionization index (%)	17.71±0.87d	12.41±1.50e	32.05±2.33a	27.54±1.05ab	21.97±0.21cd	23.55±2.43bc	26.16±0.98bc

The Stabilization of Aroma and Color During Hutai-8 Rose Winemaking by Gallic Acid Treatment

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