This study systematically evaluated six white grape cultivars and their wines from Changli, China, through multi-analytical techniques (HPLC, LC-MS/MS, HS-SPME -GC-MS, etc.) to compare oenological parameters, organic acid profiles, phenolic compositions, and aromatic volatiles. Results indicated that the total sugar contents in Aranèle (202.11 g/L) and Viognier (201.12 g/L) berries were significantly higher than those in other varieties. Compared with other varieties, Roussanne grape juice and wine had a higher content of phenolic components, and the fermented Chardonnay wine exhibited a higher proanthocyanidin content. In the flavor profile of the wines, the contents of ethyl octanoate, isoamyl acetate, and α-ionene in Semillon wine (total volatile components in Semillon: 56,147.3 μg/L) were significantly higher than those in the other wines. Additionally, Aranèle wine had the highest phenethyl alcohol content. The principal component analysis (PCA), performed on combined normalized data of organic acids, phenolic components, and volatile compounds, revealed distinct clustering of the six white wines. The first and second principal components explained 41.63% and 43.37% of the total variance, respectively, demonstrating clear differentiation among the six white wines. Sensory analysis revealed no distinct differences in appearance among the six white wines, whereas significant variations were observed in aroma and taste profiles.

This study aimed to investigate the effects of Flash release (FR) on phenolic compositions, color parameters, and volatile compounds of wines produced from Cabernet Sauvignon cv. in Changli, China. FR tended to increase the must sugar and acid content, decrease the juice pH. FR-treated wines demonstrated larger amounts of TP, quercetin, quercetin-3-O-glucoside, catechins, trans-resveratrol, and polydatin, and lower amounts of myricetin, phenolic acids, cis-resveratrol, and piceatannol, compared with wines macerated through the conventional approach. FR treatment decreased the L* and H*ab values but increased the a* and C*ab values, making the wine color darker and more stable. Moreover, FR-treated wines contained more esters and less C6 and higher alcohols, indicating that the fruity character was enhanced and the grassy note was reduced. Thus, research findings proved the potential for FR to produce higher quality of wine with a richer nutraceutical content, better appearance, and an increased fruity note.

To investigate the effects of vintage, variety, and region, the amino acids and volatile compounds were evaluated using mass spectrometry and mathematical statistics. The results showed that the vintage, variety, and region had a significant effect on the amino acids and volatile compounds. The amino acids content in grape juices ranged from 905.2 to 2892.8 mg/L. Proline was dominant in wines. Esters are the most abundant in grape juices. The main terpenes were linalool, citronellol, terpineol, and so on, which were affected by variety. Furthermore, acids, aldehydes, ketones, and acids were also important contributors to the aroma. The various vintages of grape juice and wine were perfectly discriminated using OPLS-DA (orthogonal partial least squares-discriminant analysis), revealing that vintage had a greater impact on the chemical compounds of juice and wine than variety and region in this experiment. The major compounds employed to discriminate were ethyl caprylate, ethyl caprate, isoamyl acetate, phenylethy alcohol, isobutyric acid, octanoic acid, arginine, glutamine, glutamate, proline, etc.

The aim of this study was to investigate the effect of flash release treatment on the quality of aged Marselan wines. Mature Marselan grapes from the same batch in Changli production region were used as raw materials and then fermented through traditional method and flash release treatment respectively. The conventional physicochemical indicators, as well as color related indicators, phenolic substances, and aroma components during aging, were compared between the two processes to comprehensively evaluate the impact of flash release treatment on wine quality and aroma characteristics. Results showed that flash release treatment played a significant impact on the quality of Marselan wine (P<0.05) by increasing the content of conventional physicochemical indicators such as residual sugars, the concentration increased from 3.73 g/L to 4.93 g/L, the total acidity rose from 6.87 g/L to 7.39 g/L, the pH climbed from 3.78 to 3.88, and the alcohol content elevated from 13.96%vol to 14.87%vol, improving wine chroma and reducing the color tone, and increasing the content of total phenols, total anthocyanins, flavonoids, and flavanols during aging. During the AAF phase, the ester content in the flash release treated Marselan wine increased by 269.39 mg/L, while the alcohol content decreased by 50.29 mg/L. In the 6MAAF phase, the ester content rose by 278.39 mg/L, and the alcohol content decreased by 6.58 mg/L. For the 12MAAF phase, the ester content increased by 243.03 mg/L, whereas the alcohol content increased by 22.55 mg/L. The flash release treatment could significantly promote ester synthesis and effectively inhibit alcohol production. Therefore, flash release treatment is an effective method for optimizing the wine making process by exerting a positive effect on improving the color stability, phenolic substances, and aroma quality of wine.

This study aimed to characterize the sensory profiles of wines produced using the flash détente (FD) technique and to identify the flavor compounds contributing to the sensory characteristics. The FD technique was applied to two major grape varieties, Cabernet Sauvignon and Marselan, from the Changli region of China to produce high-quality wines with aging potential. Compared to the traditional macerated wines, the FD wines showed greater color intensity, mainly due to the higher levels of anthocyanins. Regarding the aroma characteristics, FD wines were found to have a more pronounced fruitness, especially fresh fruit note, which was due to the contribution of higher concentration of esters. Concurrently, FD wines showed an increased sweet note which was associated with increased lactones and furanones. In addition, FD wines exhibited reduced green and floral notes due to lower levels of C6 alcohols and C13-norisoprenoids. With regard to mouthfeel, FD wines presented greater astringency and bitterness, which was due to the higher levels of phenolics. The total concentration of condensed tannins and condensed tannins for each degree of polymerization was considerably higher in FD wines due to the strong extraction of the FD technique. A significant increase in grape-derived polysaccharides and glycerol was also found in FD wines, contributing to a fuller body. This study contributed to an increase in the knowledge of the Changli region and demonstrated that the FD technique could be applied to the wine production in this region to address the negative impacts of rainfall in individual vintages.

该文通过调查农艺学性状及病虫害分析葡萄品种适应性,结合相应葡萄酒挥发性物质与感官分析(选择合适项目法和定量描述性分析法),探究碣石山产区主栽白色酿酒葡萄品种'霞多丽'、'维欧尼'、'胡桑'、'阿拉奈尔'和'小芒森'的酿酒特点.结果表明,5个品种农艺学性状表现良好,仅'胡桑'抗病性较差,受绿盲蝽侵害较重,需相应防治措施.'霞多丽'和'维欧尼'酯类物质的浓度较高,表现为柑橘、柠檬、菠萝、香蕉和核果香气.'胡桑'萜烯、降异戊二烯和一些酯类物质的浓度较高,表现为甜瓜、哈密瓜、苹果、梨、糖渍水果和花香.'阿拉奈尔'C6/C9类、萜烯、苯类和内酯类物质的浓度较高,表现为青苹果、植物和花香.'小芒森'高级醇、脂肪酸和果香硫醇类物质的浓度较高,表现为百香果、西柚、蜂蜜、坚果、矿物、动物皮毛、肉桂和煤油香气.根据《全球葡萄酒中国鉴评体系》,'小芒森'整体品质得分较高,在碣石山产区可酿造成品质优良的甜型葡萄酒.

The Bohai Bay region is a famous wine-growing area in China, where the rainfall is concentrated in the summer due to the influence of the temperate semi-humid monsoon climate. As such, the vineyard terrain has a significant impact on the flavor quality of the grapes and the resulting wines. To explore the relationship between the 'Cabernet Sauvignon' wine style and terrain, this study takes four different plots in the Jieshi Mountain region to investigate the differences in the aroma profile of Cabernet Sauvignon grapes and wines of two consecutive vintages. Based on two-way ANOVA, there were 25 free and 8 glycosylated aroma compounds in the grapes and 21 and 10 aroma compounds with an odor activity value greater than 0.1 in the wines at the end of alcohol fermentation (AF) and malolactic fermentation (MLF), respectively, that varied among the four plots. Wines from the four plots showed a significant difference in floral and fruity aroma attributes, which were mainly related to esters with high odor activity values. The difference in concentration of these compounds between plots was more pronounced in 2021 than in 2020, and a similar result was shown on the Shannon-Wiener index, which represents wine aroma diversity. It has been suggested that high rainfall makes the plot effect more pronounced. Pearson's correlation analysis indicated that concentrations of (E)-3-hexen-1-ol in grapes and ethyl 3-methylbutanoate, ethyl hexanoate, isoamyl acetate, isopentanoic acid, and phenethyl acetate in wines were strongly positively correlated with the concentrations of N, P, K, Fe, and electrical conductivity in soil but negatively correlated with soil pH. This study laid a theoretical foundation for further improving the level of vineyard management and grape and wine quality in the Jieshi Mountain region.

以荣成地区无花果为主要原料,海红果清汁为辅料,研制无花果海红果复合果酒.以感官评分为指标,通过模糊数学法结合响应面法对复合果酒酿造工艺进行优化.结果表明,FC9酿酒酵母接种量0.25 g/L时,在20℃温度下,发酵35 d,酿造出的新型果酒色泽明亮,具有优雅浓郁的品种香,口感柔顺,酒体饱满,感官评分最高,可达90.2分.对无花果海红果复合果酒建立模糊数学综合感官评价法,其感官评分结果与响应面优化结果基本一致,因此,模糊数学法可用于对无花果海红果复合果酒的感官评价.

贵腐酒俗称"酒中之王","液体黄金",是一种采用侵染了贵腐菌的成熟葡萄酿成的高端甜白葡萄酒,香气复杂而浓郁、口感醇厚而丰腴,是葡萄酒中不可多得的极品.本文综述了贵腐菌的特性、贵腐酒及贵腐酒香气成分,以及贵腐酒的国内外研究进展及发展趋势,以期为我国酿造出具有中国特色的贵腐酒奠定理论基础.

利用CY3079、Zymaflore X16、TXL和STR四种不同类型的商业酵母发酵赤霞珠新鲜桃红葡萄酒,采用顶空固相微萃取(HS-SPME)结合气相色谱质谱(GC-MS)联用技术,分别对酒精发酵结束和瓶储陈酿一年的葡萄酒样品进行香气物质的定性与定量分析.结果表明,4种酵母发酵的赤霞珠桃红葡萄酒中香气物质的种类相似,但其含量差异显著.酒精发酵结束阶段,CY3079和Zymaflore X16酵母发酵的桃红葡萄酒中脂肪酸乙酯的含量高于其他酵母发酵的酒样,使它们具有更加浓郁的果香、甜香和花香;而Zymaflore X16和STR酵母产生乙酸异戊酯和乙酸苯乙酯的能力较强.经过一年的瓶储陈酿,所有处理的桃红葡萄酒中脂肪酸乙酯和高级醇乙酸酯的含量显著下降,导致其果香的强度降低,同时减少了不同酵母发酵酒样之间的差异.

Bottle aging is the final stage before wines are drunk, and is considered as a maturation time when many chemical changes occur. To get a better understanding of the evolution of wines' flavor profile, the flavor compounds (phenolic and volatile compounds), dissolved oxygen (DO), and flavor characters (OAVs and chromatic parameters) of rosé and dry white wines bottled with different closures were determined after 18 months' bottle aging. The results showed the main phenolic change trends of rosé wines were decreasing while the trends of white wines were increasing, which could be the reason for their unique DO changing behaviors. Volatile compounds could be clustered into fluctuating, increasing, and decreasing groups using k-means algorithm. Most volatile compounds, especially some long-chain aliphatic acid esters (octanoates and decanoates), exhibited a lower decrease rate in rosé wines sealed with natural corks and white wines with screw caps. After 18 months of bottle aging, wines treated with natural corks and their alternatives could be distinguished into two groups based on flavor compounds via PLS-DA. As for flavor characters, the total intensity of aroma declined obviously compared with their initial counterparts. Rosé wines exhibit visual difference in color, whereas such a phenomenon was not observed in white wines.

随着人们生活水平的提高,我国鸡尾酒消费量增长迅速,葡萄酒鸡尾酒的研究符合人们对不同酒种的需求.以发酵的葡萄酒作为基酒,遵循酒品调制的原则,采用单因素和正交试验探索了葡萄酒鸡尾酒的工艺研究,得出最佳配方:干红葡萄酒的添加量为3盎司,白橙皮甜酒添加量为0.5盎司,橙皮糖浆添加量0.2盎司,此工艺条件下得到的葡萄酒鸡尾酒颜色透亮,有光泽,无沉淀物,果香浓郁,具有典型的葡萄酒香气.

选取胶东半岛南部台依湖葡萄酒产区2015-2017年三个年度的‘维欧尼’干白葡萄酒作为研究对象,采用顶空固相微萃取GC-MS分析方法,对不同年份的酒样进行香气分析.结果显示, ‘维欧尼’干白葡萄酒香气物质包括6类化合物:酯类、醇类、酸类、酮类、醛类、芳香族多类,其中酯类香气物质组分最多.‘维欧尼’干白葡萄酒主体香成分为乙酸乙酯、丁酸乙酯、己酸乙酯、辛酸乙酯、癸酸乙酯、月桂酸乙酯、乙酸异戊酯、乙酸苯乙酯和苯乙醇,感官特征为香蕉、菠萝、苹果、桃样果香和玫瑰、风信子样花香.

以酿酒葡萄西拉为材料,采用顶部小拱棚避雨的方式,研究了避雨栽培对葡萄病害、果实品质和酿酒特性的影响.结果表明:避雨栽培能够有效降低葡萄叶片和果实病害的发生,大幅提高果实含糖量、葡萄酒酒度和含干浸出物的量等主要品质指标,明显改善葡萄酒感官质量.

Using 9 introduced white wine grape varieties from abroad including Chardonnay 277,Petit Manseng,Semillon,Chenin Blanc,Sauvignon Blanc 316,Riesling 49,Aranèle B,Viognier 642 and Roussanne 468 as materials,the introduction trail was carried out by studying on the growth and fruiting habit,disease resistance,quality of juice,physical and chemical qualiay and sensory quality of wine from 2010 to 2012 in Changli in order to select the suitable white wine grape varieties for planting in Changli County and the wine with excellent quality.The results showed that there were 3 white wine grape varieties with high quality and disease resistance suitable for planting in Changli area.The fruit of Petit Manseng with high sugar and acid,which was suitable for brewing semisweet or sweet white wine,Aranèle B and Viognier 642 could be used to produce dry white wine.

The Cabernet Sauvignon grapes were treated by flash evaporation and were macerated for different times(0d,3d,5d,7d),then polyphenol and colour features of the wines were studied and compared with the wine produced with traditional technology during their fermentation and aging process,the results showed that: during the fermentation and aging process in oak barrels,the wines produced with flash evaporation technology,which were macerated for 3d,5d,7d have more total phenols and tannins and the content of total phenols and tannins is positively correlated with maceration time;all the wines produced with flash evaporation technology have higher color density and lower color tone;the wine produced with flash evaporation and macerated for 5d has the darkest color while the wine macerated for 7d has the most red color tone after aged for 270d.