温可睿;黄敬寒;潘秋红;段长青;王军;

• 1:东北林业大学林学院
• 2:中国农业大学食品科学与营养工程学院葡萄与葡萄酒研究中心

摘要(Abstract)：

香气是衡量葡萄和葡萄酒品质的重要指标。葡萄果实及葡萄酒香气的化学成分主要包括萜烯类化合物、降异戊二烯衍生物、芳香族化合物、挥发性脂肪族化合物、含硫化合物和吡嗪类化合物。这些化合物含量、性质及相互之间的平衡,对葡萄及葡萄酒的香气品质具有决定性作用。综述了几种常见香气物质在葡萄及葡萄酒中的特点和含量,并从内因和外因两个角度综述了各种因素(品种、栽培技术、环境条件等)对葡萄果实的香气物质组成及含量的影响,认为干燥的砂质土壤,适当的曝光,冷凉的气候,生长势弱的砧木等更有利于香气物质的形成,同时分析了各种影响因素的研究现状和目前的研究热点。

关键词(KeyWords)： 葡萄果实;香气成分;影响因素

Abstract:

Keywords:

基金项目(Foundation): 现代农业产业技术体系专项资金(CARS-30)

作者(Author): 温可睿;黄敬寒;潘秋红;段长青;王军;

Email:

参考文献(References)：

• [1]ROUBELAKIS-ANGELAKIS K A.Grapevine molecular physiology&biotechnology[M].New York:Springer Verlag,2009:293-330.
• [2]LIU Cui-ping,LI Li,LI Jing-ming,SUN Ai-dong.Research devel-opments on the biosynthesis of aroma components in grape[J].Sino-Overseas Grapevine&Wine,2007(6):36-39.刘翠平,李丽,李景明,孙爱东.葡萄中香气成分生物合成的研究进展[J].中外葡萄与葡萄酒,2007(6):36-39.
• [3]LI Hua.Wine tasting[M].Beijing:Science Press,2006:32-33.李华.葡萄酒品尝学[M].北京:科学出版社,2006:32-33.
• [4]LI Ji-ming,SONG Chang-bing,HE Pu-chao.Advances in Aroma components of grape and wine[J].The Journal of Northwest Agricul-tural University,1998,26(5):105-109.李记明,宋长冰,贺普超.葡萄与葡萄酒芳香物质研究进展[J].西北农业大学学报,1998,26(5):105-109.
• [5]GUTH H.Quantitation and sensory studies of character impact odor-ants of different white wine varieties[J].Journal of Agricultural and Food Chemistry,1997,45(8):3027-3032.
• [6]FENOLL J,MANSO A,HELLíN P,RUIZ L,FLORES P.Changes in the aromatic composition of the Vitis vinifera grape Muscat Ham-burg during ripening[J].Food Chemistry,2009,114(2):420-428.
• [7]FERREIRA V,LOóPEZ R,CACHO J F.Quantitative determination of the odorants of young red wines from different grape varieties[J].Journal of the Science of Food and Agriculture,2000,80(11):1659-1667.
• [8]WOOD C,SIEBERT T E,PARKER M,CAPONE D L,ELSEY G M,POLLNITZ A P,EGGERS M,MEIER M,VSSING T,WID-DER S,KRAMMER G,SEFTON M A,HERDERICH M J.From wine to pepper:Rotundone an obscure sesquiterpene is a potent spicy aro-ma compound[J].Journal of Agricultural and Food Chemistry,2008,56(10):3738-3744.
• [9]WINTERHALTER P.1,1,6-trimethyl-1,2-dihydronaphthalene(TDN)formation in wine.1.Studies on the hydrolysis of 2,6,10,10-tetramethyl-1-oxaspiro[4.5]dec6-ene-2,8-diol ratio-nalizing the origin of TDN and related C 13 norisoprenoids in riesling wine[J].Journal of Agricultural and Food Chemistry,1991,39(10):1825-1829.
• [10]MENDES-PINTO M M.Carotenoid breakdown products the-noriso-prenoids-in wine aroma[J].Archives of Biochemistry and Biophysics,2009,483(2):236-245.
• [11]ESCUDERO A,CAMPO E,FARIA L,CACHO J,FERREIRA V.Analytical characterization of the aroma of five premium red wines.Insights into the role of odor families and the concept of fruitiness of wines[J].Journal of Agricultural and Food Chemistry,2007,55(11):4501-4510.
• [12]LóPEZ R,AZNAR M,CACHO J,FERREIRA V.Determination of minor and trace volatile compounds in wine by solid-phase extrac-tion and gas chromatography with mass spectrometric detection[J].Journal of Chromatography A,2002,966(1-2):167-177.
• [13]PICKERING G J,SPINK M,KOTSERIDIS Y,INGLIS D,BRINDLE I D,SESRS M,BEH A-L.Yeast strain affects3-isopropyl-2-methoxypyrazine concentration and sensory profile in Cabernet Sauvignon wine[J].Australian Journal of Grape and Wine Research,2008,14(3):230-237.
• [14]LOUISA L,RICHARD M S,DANTE G G,LOVISA L.Characteri-zation of some volatile constituents of bell peppers[J].Journal of A-gricultural and Food Chemistry,1969,17(6):1322-1327.
• [15]MIHARA S,MASUDA H,NISHIMURA O,TATEBA H.Determi-nation of the enantiomeric composition of2-methoxy-3-(1’-methylpropyl)pyrazine from galbanum oil using achiral and chiral lanthanide shift-reagents[J].Journal of Agricultural and Food Chem-istry,1990,38(2):465-467.
• [16]DUNLEVY J D,SOOLE K L,PERKINS M V,DENNIS E G,KEYZERS R A,KALUA C M,BOSS P K.Two O-methyltransferas-es involved in the biosynthesis of methoxypyrazines:Grape-derived aroma compounds important to wine flavor[J].Plant Molecular Biolo-gy,2010,74(1):77-89.
• [17]LI Ji-ming,HE Pu-chao.Analysis of the aromatic components of wines made from Chinese wild Vitis species[J].Journal of Fruit Sci-ence,2004,21(1):11-16.李记明,贺普超.野生葡萄酒风味成分分析[J].果树学报,2004,21(1):11-16.
• [18]RAPP A.Volatile flavour of wine:Correlation between instrumental analysis and sensory perception[J].Nahrung,1998,42(6):351-363.
• [19]ZHANG Xiao.Study on aroma components for clones of Pinot Noir grape and wine[D].Yangling:Northwest A&F University,2007.张晓.‘黑比诺’营养系品种葡萄与葡萄酒香气研究[D].杨凌:西北‘霞多丽’农林科技大学,2007.
• [20]CAO Jian-hong.Study on aroma components for clones of Chardon-nay grape and wine[D].Yangling:Northwest A&F University,2006.曹建宏.‘霞多丽’营养系品种葡萄与葡萄酒香气成分的研究[D].杨凌:西北农林科技大学,2006.
• [21]MCCARTHY M G,CIRAMI R M.Minimal pruning effects on the performance of selections of four Vitis vinifera cultivars[J].Vitis,1990,29:85-96.
• [22]KOUNDOURAS S,HATZIDIMITRIOU E,KARAMOLEGKOU M,DIMOPOULOU E,KALLITHRAKA S,TSIALTAS J T,ZIOZIOU E,NIKOLAOU N,KOTSERIDIS Y.Irrigation and rootstock effects on the phenolic concentration and aroma potential of Vitis vinifera L.cv.Cabernet Sauvignon grapes[J].Journal of Agricultural and Food Chemistry,2009,57(17):7805-7813.
• [23]BRAVDO B A.Effect of cultural practices and environmental factors on fruit and wine quality[J].Agriculturae Conspectus Scientificus,2001,66(1):13-20.
• [24]GUINARD J X,CLIFF M.Descriptive analysis of Pinot noir wines from Carneros,Napa and Sonoma[J].American Journal of Enology and Viticulture,1987,38(3):211-215.
• [25]REYNOLDS A G,WARDLE D A,DEVER M.Shoot density effects on Riesling grapevines:Interactions with cordon age[J].American Journal of Enology and Viticulture,1994,45(4):435-443.
• [26]REYNOLDS A G,PEARSON E G,DE SAVIGNY C,COVENTRY J,STROMMER J.Interactions of vine age and reflective mulch upon berry,must,and wine composition of five Vitis vinifera cultivars[J].International Journal of Fruit Science,2007,7(4):85-119.
• [27]WILSON B,STRAUSS C R,WILLIAMS P J.Changes in free and glycosidically bound monoterpenes in developing muscat grapes[J].Journal of Agricultural and Food Chemistry,1984,32(4):919-924.
• [28]RYONA I,LECLERC S,SACKS G L.Correlation of3-isobutyl-2-methoxypyrazine to3-Isobutyl-2-hydroxypyra-zine during matura-tion of bell pepper(Capsicum annuum)and wine grapes(Vitis vinifera)[J].Journal of Agricultural and Food Chemistry,2010,58(17):9723-9730.
• [29]JACKSON D I,LOMBARD P B.Environmental and management practices affecting grape composition and wine quality-a review[J].American Journal of Enology and Viticulture,1993,44(4):409-430.
• [30]GóMEZ-MóGUEZ M J,GóMEZ-MóGUEZ M,VICARIO I M,HEREDIA F J.Assessment of colour and aroma in white wines vini-fications:Effects of grape maturity and soil type[J].Journal of Food Engineering,2007,79(3):758-764.
• [31]ESCALONA J M,FLEXAS J,SCHULTZ H R,MEDRANO H.Ef-fect of moderate irrigation on aroma potential and other markers of grape quality[J].Acta Horticulturae,1999,493:261-267.
• [32]OU C,DU X,SHELLIE K,ROSS C,QIAN M C.Volatile com-pounds and sensory attributes of wine from cv.Merlot(Vitis vinifera L.)grown under differential levels of water deficit with or without a kaolin-based,foliar reflectant particle film[J].Journal of Agricultur-al and Food Chemistry,2010,58(24):12890-12898.
• [33]KOUNDOURAS S,MARINOS V,GKOULIOTI A,KOTSERIDIS Y,van LEEUWEN O.Influence of vineyard location and vine water status on fruit maturation of nonirrigated cv.Agiorgitiko(Vitis vinifera L.).Effects on wine phenolic and aroma components[J].Journal of Agricultural and Food Chemistry,2006,54(14):5077-5086.
• [34]BINDON K A,DRY P R,LOVEYS B R.Influence of plant water status on the production of C 13-norisoprenoid precursors in Vitis vinifera L.cv.Cabernet Sauvignon grape berries[J].Journal of Agri-cultural and Food Chemistry,2007,55(11):4493-4500.
• [35]DELUC L G,QUILICI D R,DECENDIT A,GRIMPLET J,WHEAT-LEY M D,SCHLAUCH K A,MRILLON J M,CUSHMAN J C,CRAMER G R.Water deficit alters differentially metabolic pathways affecting important flavor and quality traits in grape berries of Cabernet Sauvignon and Chardonnay[J].BMC Genomics,2009,8(10):212.
• [36]OLIVEIRA C,FEREIRA A C S,PINTO M M,HOGG T,ALVES F,DE PINHO P G.Carotenoid compounds in grapes and their rela-tionship to plant water status[J].Journal of Agricultural and Food Chemistry,2003,51(20):5967-5971.
• [37]SCACCO A,VREZERA A,LANZA C M,APARACIO A,GENNA G,RAIMONDI S,TRIPODI G,DIMA G.Influence of soil salinity on sensory characteristics and volatile aroma compounds of Nero d’Avola wine[J].American Society for Enology and Viticulture,2010,61(4):498-505.
• [38]BRAVDO B A.Effect of mineral nutrition and salinity on grape pro-duction and wine quality[J].Acta Horticulturae,2000,512:23-30.
• [39]DUCH魭NE E,SCHNEIDER C.Grapevine and climatic changes:a glance at the situation in Alsace[J].Agronomy for Sustainable Devel-opment,2005,25(12):93-99.
• [40]RYONA I,PAN B S,INTRIGLIOLO D S,LAKSO A N,SACKS G L.Effects of cluster light exposure on3-isobutyl-2-methoxypyrazine accumulation and degradation patterns in red wine grapes(Vitis vinifera L.cv.Cabernet Franc)[J].Journal of Agricultural and Food Chemistry,2008,56(22):10838-10846.
• [41]MARAIS J,VERSINI G,VAN WYK C J,RAPP A.Effect of region on free and bound monoterpene and C 13-norisoprenoid concentra-tions in Weisser Riesling wines[J].South African Journal for Enology and Viticulture,1992,13(2):71-77.
• [42]REYNOLDS A G,WARDLE D A.In uence of fruit microclimate on monoterpene levels of Gewürztraminer[J].American Journal of Enol-ogy and Viticulture,1989,40(3):149-154.
• [43]BUREAU S M,RAZUNGLES A J,BAUMES R L.The aroma of Muscat of Frontignan grapes:effect of the light environment of vine or bunch on volatiles and glycoconjugates[J].Journal of the Science of Food and Agriculture,2000,80(14):2012-2020.
• [44]KWASNIEWSKI M T,HEUVEL J E V,PAN B S,SACKS G L.Timing of cluster light environment manipulation during grape de-velopment affects C 13-norisoprenoid and carotenoid concentrations in Riesling[J].Journal of Agricultural and Food Chemistry,2010,58(11):6841-6849.
• [45]DE ORDUA R M.Climate change associated effects on grape and wine quality and production[J].Food Research International,2010,5(1):1-12.
• [46]GONCALVES B,FALCO V,MOUTINHO-PEREIRA J,BACELAR E,PEIXOTO F,CORREIA C.Effects of elevated CO 2 on grapevine(Vitis vinifera L.):volatile composition,phenolic content,and in vitro antioxidant activity of red wine[J].Journal of Agricultural and Food Chemistry,2009,57(1):265-273.
• [47]BINDI M,FIBBI L,MIGLIETTA F.Free Air CO 2 Enrichment(FACE)of grapevine(Vitis vinifera L.):II.Growth and quality of grape and wine in response to elevated CO 2 concentrations[J].Euro-pean Journal of Agronomy,2001,2(14):145-155.
• [48]PREZ-PRIETO L J,LóPEZ-ROCA J M,MARTíNEZ-CUTIL-LAS A,PARDO-MíNGUEZ F,GóMEZ-PLAZA E.Extraction and formation dynamic of oak-related volatile compounds from different volume barrels to wine and their behavior during bottle storage[J].Journal of Agricultural and Food Chemistry,2003,51(18):5444-5449.
• [49]FIDDLER W,DOERR R C,WASSERMAN A E.Composition of an ether-soluble fraction of a liquid smoke solution[J].Journal of Agri-cultural and Food Chemistry,1970,18(2):310-312.
• [50]SHEPPARD S I,DHESI M K,EGGERS N J.Effect of pre-and post veraison smoke exposure on guaiacol and4-methylguaiacol concen-tration in mature grapes[J].American Journal of Enology and Viti-culture,2009,60(1):98-103.
• [51]HAYASAKA Y,DUNGEY K A,BALDOCK G A,KENNISON K R,WILKINSON K L.Identi cation of aβ-D-glucopyranoside precursor to guaiacol in grape juice following grapevine exposure to smoke[J].Analytica Chimica Acta,2010,660(1-2):143-148.
• [52]KENNISON K R,WILKINSON K L,WILLIAMS H G,SMITH J H,GIBBERD M R.Smoke-derived taint in wine:Effect of postharvest smoke exposure of grapes on the chemical composition and sensory characteristics of wine[J].Journal of Agricultural and Food Chem-istry,2007,55(26):10897-10901.
• [53]KENNISON K R,WILKINSON K L,POLLNITZ A P,WILLIAMS H G,GIBBERD M R.Effect of timing and duration of grapevine ex-posure to smoke on the composition and sensory properties of wine[J].Australian Journal of Grape and Wine Research,2009,15(3):228-237.
• [54]DUNGEY K A,HAYASAKA Y,WILKINSON K L.Quantitative analysis of glycoconjugate precursors of guaiacol in smoke-affected grapes using liquid chromatography-tandem mass spectrometry based stable isotope dilution analysis[J].Food Chemistry,2011,126(2):801-806.
• [55]HOWELL G S,MANFIELD T K,WOLPERT J A.Influence of training system,pruning severity,and thinning on yield,vine size,and fruit quality of Vidal Blanc grapevines[J].American Journal of Enology and Viticulture,1987,38(2):105-112.
• [56]NAOR A,GAL Y,BRAVDO B.Shoot and cluster thinning influence vegetative growth,fruit yield,and wine quality of Sauvignon blanc grapevines[J].Journal of the American Society for Horticultural Sci-ence,2002,127(4):628-634.
• [57]CHAPMAN D M,ROBY G,EBELER S E,GUINARD J X,MATTHEWS M A.Sensory attributes of Cabernet Sauvignon wines made from vines with different water status[J].Australian Journal of Grape and Wine Research,2005,11(3):339-347.
• [58]DIAGO M P,VILANOVA M,BLANCO J A,TARDAGUILA J.Ef-fects of mechanical thinning on fruit and wine composition and sen-sory attributes of Grenache and Tempranillo varieties(Vitis vinifera L.)[J].Australian Journal of Grape and Wine Research,2010,16(2):314-326.
• [59]XI Z M,TAO Y S,ZHANG L,LI H.Impact of cover crops in vine-yard on the aroma compounds of Vitis vinifera L.cv.Cabernet Sauvi-gnon wine[J].Food Chemistry,2011,2(127):516-522.