中国食品学报

发酵容器对赤霞珠自然发酵葡萄酒挥发性风味的影响

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王岚 ¹ , 李福奇 ¹,² , 杨帆 ¹,² , 潘琳 ¹,² , 冀权 ¹,² , 翟茹 ¹,² , 乔晨 ¹,² , 霍龙璇 ¹,²

中国食品学报 | 分析与检测 2026,26(1): 373-382

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中国食品学报 | 分析与检测 2026, 26(1): 373-382

发酵容器对赤霞珠自然发酵葡萄酒挥发性风味的影响

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王岚¹, 李福奇¹,², 杨帆¹,², 潘琳¹,², 冀权¹,², 翟茹¹,², 乔晨¹,², 霍龙璇¹,²

作者信息

^1.宁夏大学食品科学与工程学院银川 750021

^2.宁夏食品微生物应用技术与安全控制重点实验室银川 750021

Effects of Fermentation Containers on Volatile Flavor of Cabernet Sauvignon Wine during Natural Fermentation

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出版时间: 2026-01-31 doi: 10.16429/j.1009-7848.2026.01.033

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目的:探究陶罐和不锈钢罐对宁夏贺兰山东麓干红葡萄酒发酵过程中风味物质及其品质的影响。方法:以赤霞珠葡萄为试验材料，采用陶罐、不锈钢罐进行酒精发酵，采用液相色谱分析发酵前及酒精发酵结束时葡萄酒中9种有机酸含量；采用电子鼻结合顶空固相微萃取气相色谱-质谱联用技术分析发酵前和酒精发酵结束时葡萄酒中挥发性香气物质分布规律。结果:陶罐发酵过程中有机酸总量呈下降趋势，呈现花果香、甜香的化合物浓度显著增加(P＜0.05)，贡献青草味、生青味的化合物浓度不同程度的下降。与不锈钢罐发酵相比，陶罐发酵葡萄酒的有机酸总量更高(92 425.90 ng/mL)，醇醚醛酮类、甲烷等短链烷烃类以及无机硫化合物对应传感器响应值更高。陶罐发酵葡萄酒中的十二烷二酸、4-乙酰基苯甲酸、5-氧代四氢呋喃-2-羧酸、甘油二硬脂酸酯、δ-十四内酯、丁二酸二乙酯，以及不锈钢罐发酵葡萄酒中的乙酸苯乙酯、苯甲醇、1-己醇是区分两种发酵罐的特征风味物质。感官评价结果显示，陶罐发酵葡萄酒的口感更具复杂性与层次感，其香味强度也更有优势，不锈钢罐发酵酒体的醇厚感更佳。结论:陶罐发酵能够加强赤霞珠葡萄酒的花果香、甜香的挥发性风味，同时增加口感的复杂性与层次感。不锈钢罐发酵的葡萄酒则具有蜂蜜香及烘烤香，醇厚感更胜。

关键词

自然葡萄酒 / 陶罐 / 挥发性风味物质 / 气相色谱-质谱联用 / 电子鼻

Abstract

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Objectives: The effects of clay jars and stainless steel jars on the flavor substances and quality of dry red wine during fermentation in the eastern foot of Helan Mountain in Ningxia were investigated. Methods: The Cabernet Sauvignon grape was used as the experimental material， and the alcohol fermentation was carried out in clay jar and stainless steel jar. The content of 9 kinds of organic acids in wine before and after alcohol fermentation was analyzed by liquid chromatography. The distribution of volatile aroma substances in wine before fermentation and at the end of alcoholic fermentation was analyzed by electronic nose combined with headspace solid phase microextraction gas chromatography-mass spectrometry. Results: The total amount of organic acids showed a downward trend during the fermentation process， and the concentration of compounds with floral， fruity and sweet aromas increased significantly (P<0.05)， and the concentration of compounds contributing to grassy and green aromas decreased to varying degrees. Compared with stainless steel jar fermentation， the total amount of organic acids in ceramic jar fermentation wine was higher (92 425.90 ng/mL)， and the corresponding sensor response values of short-chain alkanes such as alcohol ether aldehyde ketones， methane and inorganic sulfur compounds were higher. Dodecanedioic acid， 4-acetylbenzoic acid， 5-oxotetrahydrofuran-2-carboxylic acid， glycerol distearic acid ester， δ-tetradecalactone， diethyl succinate in clay jar fermented wine， and phenylethyl acetate， benzyl alcohol， 1-hexanol in stainless steel jar fermented wine are the characteristic flavor substances that distinguish the two fermentation jars. The results of sensory evaluation showed that the taste of pot-fermented wine was more complex and layered， and its aroma intensity was also more advantageous. The mellowness of stainless steel jar fermented wine was better. Conclusions: Clay jar fermentation can enhance the floral and fruity， sweet volatile flavor of Cabernet Sauvignon wine， and increase the complexity and layering of the taste. The wine fermented in stainless steel cans has honey aroma and roast aroma， and the mellow taste is better.

Key words

naturally fermented wine / clay jars / volatile flavor compounds / gas chromatography-mass spectrometry (GC-MS) / electronic nose

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王岚, 李福奇, 杨帆, 潘琳, 冀权, 翟茹, 乔晨, 霍龙璇. 发酵容器对赤霞珠自然发酵葡萄酒挥发性风味的影响. 中国食品学报, 2026 , 26 (1) : 373 -382 . DOI: 10.16429/j.1009-7848.2026.01.033

. Effects of Fermentation Containers on Volatile Flavor of Cabernet Sauvignon Wine during Natural Fermentation[J]. Journal of Chinese Institute of Food Science and Technology, 2026 , 26 (1) : 373 -382 . DOI: 10.16429/j.1009-7848.2026.01.033

基金

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宁夏回族自治区重点研发计划项目
宁夏回族自治区重点研发计划“揭榜挂帅”项目

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2026年第26卷第1期

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doi: 10.16429/j.1009-7848.2026.01.033

接收时间：2025-02-10
首发时间：2026-05-27
出版时间：2026-01-31

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收稿日期：2025-02-10

基金

宁夏回族自治区重点研发计划项目

宁夏回族自治区重点研发计划“揭榜挂帅”项目

作者信息

^1.宁夏大学食品科学与工程学院银川 750021

^2.宁夏食品微生物应用技术与安全控制重点实验室银川 750021

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2种不同金属材料的力学参数

科 Family	属数 Number of genus	种数 Number of species	占总种数比例 Percentage of total species (%)	属 Genus	种数 Number of species	占总种数比例 Percentage of total species (%)
鹅膏菌科Amanitaceae	2	11	5.26	鹅膏菌属 Amanita	10	4.78
小菇科 Mycenaceae	2	12	5.74	丝盖伞属 Inocybe	5	2.39
多孔菌科 Polyporaceae	8	14	6.70	蜡蘑属 Laccaria	5	2.39
红菇科 Russulaceae	3	23	11.00	小皮伞属 Marasmius	6	2.87
				小菇属 Mycena	11	5.26
				光柄菇属 Pluteus	5	2.39
				红菇属 Russula	17	8.13
				栓菌属 Trametes	5	2.39

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