‘紫秋'葡萄酒酒精發(fā)酵過程中揮發(fā)性成分的變化研究

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中圖分類號：TS262.61 文獻(xiàn)標(biāo)志碼：A 文章編號：1008-1038（2025）04-0013-10

DOI：10.19590/j.cnki.1008-1038.2025.04.003

Analysis of Volatile Components Changes of ‘ Ziqiu' Grape Wine During Alcoholic Fermentation

SUO Hao'2， WANG Jihui2*， BAI Weibin'* （1.College of Life Science andTechnology，Jinan University， Guangzhou510632， China； 2.School of Life and Health Technology， Dongguan University of Technology， Dongguan 523808， China）

Abstract： Inorder to investigatechanges in flavor substances of‘Ziqiu' grape wine duringalcohol fermentation stage，volatile compounds were analyzed by HS-SPME-GC-MS and GC-IMS， and the diferences of volatile components among fermentation samples were further explored by PCA and PLS-DA. HS-SPME-GC-MS detected 11 volatile components，and 22 volatile components were identified by GC-IMS.The PCA and PLS-DA results showed thattherelative content of volatile substances inthe early stageof fermentation（O-2d）was obviously separatedfromthatinthe middle stage （3-5d）andtheend stage（6-8d），buttherewasnoobvious diference in the middle and end stage of fermentation. According to the VIP score， a total of 5 （VIP >1 1） labeled volatile compounds were selected， which were1-hexanol，ethanol，（E）-2-hexenal，（E，E）-24heptadienaland butyric acid.The above results showed that the fruitflavor of winegradualy increasedand the green flavor gradually decreased with the extension of fermentation. This study could provide a theoretical reference for the flavor improvement and optimization of fermentation process of ‘ Ziqiu' grape wine.

Keywords：‘Ziqiu'grape； HS-SPME-GC-MS； GC-IMS； alcoholic fermentation； flavor components； principal component analysis

刺葡萄（VtisdavidiiFoex.）屬于葡萄科葡萄屬東亞種群的一個種，主要分布在我國南部，如湖南、云南、廣東、江西、浙江等省，適合在山區(qū)生長，是我國特色野生葡萄種之一。（剩余12531字）