沙城产区酿酒葡萄品质与葡萄酒质量的研究
THE REASERCH ON THE QUALITY OF GRAPE AND WINE IN SHACHENG REGION
作者：艾丽丽 导师：张振文
西北农林科技大学 葡萄与葡萄酒学2011届硕士
摘 要
本试验于2010年在河北省沙城产区小南辛堡镇和东花园镇进行，研究了两地主栽红色酿酒葡萄赤霞珠、梅鹿辄、西拉、马瑟兰和白色酿酒葡萄维欧尼、霞多丽、雷司令的品质，以及这些品种所酿单品种葡萄酒的质量，包括基本理化指标的分析、高效液相色谱-质谱联用（HPLC-MS）技术对花色苷和非花色苷酚、气质联用（GC-MS）对香气的研究，目的是摸清沙城产区葡萄与葡萄酒的质量及特点，为葡萄酒产业定位和发展提供依据。主要研究结果如下：
1. 沙城产区2010年白色酿酒葡萄采收期两地均集中在9月26日左右，红色酿酒葡萄赤霞珠、梅鹿辄、西拉、马瑟兰采收期小南辛堡集中在9月29日左右，东花园梅鹿辄采收期同小南辛堡一致，其他品种较小南辛堡晚半个月左右，为10月15日左右。
2. 成熟果实含糖量为171～240g/L，含酸量为4.3～9.4 g/L，其中东花园马瑟兰表现出高糖（239.2g/L）、高酸（9.4g/L）、小南辛堡白色品种雷司令为低糖（171.9g/L）低酸（5.4）的特性，维欧尼总酸含量也低，4.8 g/L以下。红色品种单宁含量为2.31～3.72mg/g，总酚含量为2.06～3.35mg/g，总花色素为0.96～2.36mg/g，其中马瑟兰单宁、总酚和总花色素的含量（取两地均值）均明显高于其他品种，白色品种维欧尼单宁、总酚含量较霞多丽和雷司令高2倍左右，两地没有显著性差异。
3. 沙城产区四个主栽酿酒红色品种总花色苷含量为10.8～20.8 mg/g，花色苷中二甲花翠素类含量最高，花青素类含量最低。赤霞珠和梅鹿辄乙酰化程度最高，而西拉香豆酰化高于乙酰化。马瑟兰小南辛堡乙酰化高于香豆酰化，而东花园相反，咖啡酰化在各类葡萄中仅占1.4%以下。红色品种非花色苷酚类物质含量为2450～3690 mg/kg，其中黄酮醇类含量最高，为2100～3200 mg/kg。白色酿酒品种所占比例更高，为83%～95%，但非花色苷酚类物质含量较红色品种低，为890～1490 mg/kg，白色品种中没有检测到芪类和肉桂酸类物质，黄酮醇类物质也相对较少。东花园西拉非花色苷酚类物质含量最高，而小南辛堡梅鹿辄含量最高。
4. 成熟果实中共检测出54种香气物质，红色酿酒葡萄香气总量为6243～34596μg/L，白色酿酒葡萄香气总量为8456～21576 μg/L，各品种中酯类和醛类是葡萄果实中含量最多的香气组分，二者占了香气总量的86.7%～99.2%，其中酯类中乙酸乙酯含量较高，醛类中己醛和（E）-2-己烯醛含量较高。醇类种类较多，但含量较少，仅占了10.1%以下，其中以1-己醇、反-2-己烯-1-醇和苯甲醇含量相对较高。白色酿酒葡萄中萜烯类物质多于红色酿酒葡萄。小南辛堡梅鹿辄香气含量最高，赤霞珠次之，而东花园马瑟兰香气含量较低，白色品种霞多丽和雷司令香气含量较高。
5. 葡萄酒的花色苷含量为250～500mg/L，两地均为赤霞珠葡萄酒含量最高，马瑟兰葡萄酒次之，小南辛堡梅鹿辄葡萄酒最低。其中二甲花翠素-3-O-葡萄糖苷含量最高，其次是二甲花翠素乙酰化葡萄糖苷，葡萄酒较葡萄还检测到花色苷与其他成分的衍生物，但是含量较少。各类葡萄酒乙酰化程度最高，香豆酰化次之，咖啡酰化含量最少。与葡萄相比各类葡萄酒乙酰化程度均下降。干红葡萄酒非花色苷酚类物质含量为120～250mg/L。干白葡萄酒仅为9～12 mg/L，以黄烷-3-醇含量较高。两地马瑟兰葡萄酒含量最高，且东花园极显著高于小南辛堡，西拉含量最低。
6. 沙城产区主产单品种葡萄酒醇类、酯类、酸类构成了葡萄酒香气的主要成分。醇类以异丁醇、异戊醇、苯乙醇含量相对较高，酯类物质中含量最大的是乙酸乙酯，干红单品种酒香气总量为170580.7μg/L～599538.3μg/L，干白葡萄酒香气总量为33796.5μg/L～410200.2 μg/L，另外还检测到微量的萜烯类、醛类、酮类等。干红葡萄酒小南辛堡赤霞珠香气总量最高，梅鹿辄次之，东花园梅鹿辄葡萄酒香气最高。西拉葡萄酒两地均最低。白色单品种酒维欧尼、霞多丽、雷司令葡萄酒间没有显著性差异，香气物质总量为维欧尼>霞多丽>雷司令。萜烯类含量，雷司令葡萄酒极显著高于霞多丽，维欧尼为痕量，其中香叶基丙酮雷司令葡萄酒含量较高。2-己烯酸乙酯、4-甲基-1-戊醇为维欧尼葡萄酒特有，庚酸乙酯、辛酸甲酯为霞多丽葡萄酒特有，1-戊醇、糠醛、苯乙醛为雷司令特有。
关键词 沙城产区 葡萄品质 葡萄酒质量
Abstract
The main red wine grapes and wines of Cabernet Sauvignon、Merlot、Syrah、Marselan and white grapes and wines of Viognier,Chardonnay,Riesling quality were researched in 2010 in Xiaonanxinbu and Donghuayuan town in Shacheng region Hebei province. The analysis of conventional quality index,anthocyanin and nonanthocyanin phenols using HPLC-MS,volatile flavor components using GC-MS were focused on. In order to qualify the quality of origin and provide basis for wine making and development .The main results are as follows:
1. The best harvest time of white wine grapes is about September 26th.The red grapes in Xiaonanxinbu is about September 29th except Merlot which is the same as Donghuayuan. While Donghuayuan is about October 15th,which is half month later than Xiaonanxinbu.
2. The reducing sugar of ripe grapes is ranging from 171 g/L to 240g/L and total acid is between 4.3 g/L and 9.4g/L. Marselan in Donghuayuan is with high sugar（239.2g/L） and high acid（9.4g/L）.Riesling in Xiaonanxinbu is in low sugar（171.9g/L） and acid（5.4 g/L）.The total acid of Viognier is also low (below 4.8 g/L). The content of tannin,total polyphenols and anthocyanin of the main red wine grapes is as follows：2.31mg/g～3.72mg/g,2.06mg/g～ 3.35mg/g,0.96mg/g～2.36mg/g.The content of these index in Marselan is higher than other variety. And the tannin and total polyphenols in Viognier is significantly higher than other white grapes,nearly up to 2 times,and have no significant difference between two towns.
3. The content of total anthocyanin is between 10.8 and 20.8mg/g. Malvidin-3-O- glucoside and cyanidin-3-O-glucoside is the highest and lowest compound respectively. Acetylation degree of Cabernet Sauvignon and Merlot is higher than coumaryl degree and Syrah is on the contrary. Caffeoyl is the lowest. The content of nonanthocyanin phenols of red grapes is between 2450mg/kg and 3690 mg/ kg,gather content of flavonol is the highest about 2100～3200 mg/kg. White grapes’ nonanthocyanin phenols are much lower than red grapes,but the proportion of flavonol is higher than red grapes and hasn’t detected stilbenes and hydroxycinnamic acids. Syrah in Donghuayuan and Merlot in Xiaonanxinbu with the highest content of nonanthocyanin phenols.
4. 54 type of aroma compounds have been detected in grapes. The total contents of grape aroma is 6243～34596μg/L (red grapes) and 8456～21576 μg/L (white grapes) respectively. Esters and aldehydes are the main aroma compound. The percentage is 86.7%～99.2%.Ethyl acetate is the main ester compound and hexanal and (E)-2-hexene is the main aldehydes compound. The type of alcohols is abundant，but the content is lower. White grapes are rich in the compounds of terpens. Merlot in Xiaonanxinbu has the highest content of aroma compounds,followed by Cabernet Sauvignion. While Marselan in Donghuayuan much lower. White grapes Chardonnay and Riesling are rich in the content of total aroma.
5. The anthocyanins in red wines is about 250～500mg/L. The total content in Cabernet Sauvignon wine in the two towns is higher than Marselan wine,while merlot wine in Xiaonanxinpu is the lowest. Malvidin-3-O-glucoside occupies the highest component. Followed by malvidin-3-O-(6-O-acetyl)-glucoside. In wines detected much lower content of derivative compounds. Acetylation degree is highest and coucmaryl degree takes the second place. The content of caffeoyl anthocyanins is the lowest. The content of nonanthocyanin phenols of red wines is between 120 and 250mg/L. In white wines only 9mg/L to 12mg/L. The content of flavan-3-ol is the highest. Marselan has the highest content of nonanthocyanin and Donghuayuan is significantly higher than Xiaonanxinbu. Syrah is the lowest.
6. Alcohols、esters and acids are the main aroma compounds in wines. The percentage of isobutanol,isoamylol and phenethyl alcohol is relatively higher. Ethyl acetate is the main ester compound. The total content of wine aroma compounds is 170580.7μg/L～599538.3μg/L (red wines) and 33796.5μg/L～410200.2μg/L (white wines).Otherwise,trace amount of terpens,aldehydes and ketone were detected. Cabernet Sauvignon in Xiaonanxinbu own highest content of aroma. Merlot takes the second place. While Merlot in Donghuayuan is the highest. Syrah in the two towns is the least. The aroma content of the three white wines has no significant difference. The total content of white wines is Viognier>Chardonnay>Riesling. The terpene of Riesling is significantly higher than Chardonnay. While Viognier is trace. Geranylacetone in Riesling wine is much higher. The peculiar aroma compounds of each white wine are as follows: ethyl 2-hexenoate,4-methyl-1-pentanol (Viognier),ethyl enanthate,methyl octanoate (Chardonnay),1-pentanol,furfural,benzaldehyde (Riesling).
Key words Shacheng region Grape quality Wine quality
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