非橡木桶陈酿的葡萄酒中香草醛形成机理的研究

香草醛是一种可以为葡萄酒带来优雅且复杂香气的挥发性酚类化合物，其源于被烘烤的橡木，从而通常存在于高成本的橡木桶陈酿葡萄酒中。申请人前期发现了一种源于酿酒葡萄果籽的香草酰单宁化合物，推测其带有的香草酰基团在葡萄酒中可游离形成香草醛。然而，葡萄籽中香草酰单宁是否与非橡木桶陈酿的葡萄酒中的香草香气有关尚不明朗。本项目拟以前期发现的香草酰单宁为原料，利用同位素示踪法追踪模拟葡萄酒溶液中香草酰单宁的化学变化过程，探明香草酰单宁游离香草醛的化学反应机理。在此基础上，以宁夏贺兰山东麓葡萄酒产区葡萄为材料进行酿造实验，采用化学分析及感官分析的方法跟踪酿造过程，验证香草酰单宁作为香气前体物质游离香草醛的反应机理，明确关键反应节点。本项目旨在阐明葡萄酒从葡萄本身亦可获取部分橡木桶陈酿香气的化学机理，为改进我国葡萄酒特色工艺路线提供必要的理论依据。

Vanillin is a volatile phenolic compound that brings elegant and complex aromas to wines. Since it originates from the oak being toasted, vanillin is usually found in high-cost oak aged wine. The applicant earlier discovered tannin vanillate derived from seeds of wine grape, whose vanillate group is presumed to dissociate vanillin in wine media. It remains ambiguous whether vanillate tannins produce vanillin aroma in non-oaked wine. In this project, tannin vanillate will be used as material. The reaction process in model wine will be traced through isotope tracing method. It is to illustrate the mechanism of vanillin dissociation from tannin vanillate. Furthermore, winemaking experiments will be performed with the grapes produced in China Helan mountain’s east foothill. Both chemical and sensory analysis methods will be applied for tracing the winemaking process. The result will confirm the mechanism of vanillin dissociation from tannin vanillate and determine the key reaction time. The aim of this project is to reveal the chemical mechanism that the aged aroma derived from oak barrel can also be obtained from grape berry. The results will contribute to essential theoretical basis for improving the Chinese winemaking process.