葡萄酒酿造中香气糖苷的呈香过程及其调控机制

The release of varietal aroma compounds from hydrolysis of grape aroma glycosides is the key chemical reaction in aroma formation during winemaking. However, the aroma presentation process and its control mechanism are still unclear. In this project, grapes of main varieties from typical wine producing areas in China are to be used as materials. The research work is carried out around the aroma presentation of aroma glycosides. The chemical constitutions and concentrations of aroma glycosides are determined by gas chromatography coupled with mass spectrometry and liquid chromatography coupled with mass spectrometry. The evolution of aroma glycosides and free aroma compounds are also determined during winemaking process. Aroma characteristics are described and quantified by wine aroma quantitative method. The chemical recognition models of aroma glycosides for different grape materials will be built. After illustrating the hydrolysis process and its kinetic characters of aroma glycosides, the effect of chemical matrix on the aroma presentation of aroma glycosides and the interaction mechanism of aroma glycosides will be revealed by fermenting model grape juice with different polyphenols. Finally, the hydrolysis of aroma glycosides in winemaking is modulated by selected yeasts and their glycosidases to explain the enzymatic control mechanism of the aroma presentation. The research methods and the results have theoretical innovation in enology, and have the guiding significances for developing technologies for wine aroma enhancements in China.

葡萄香气糖苷水解释放出品种香气成分的化学反应是葡萄酒酿造中主要的呈香化学反应，但是重要香气糖苷的呈香过程及其调控机制尚不清楚。本项目以我国原产地域主栽酿酒葡萄原料为研究对象，围绕葡萄香气糖苷的呈香过程展开工作。采用气相色谱-质谱/液相色谱-质谱联用技术分析果实中香气糖苷的组成和含量，定量分析酿造过程中香气糖苷和游离品种香气成分的变化，采用葡萄酒香气感官量化品评法分析香气特征及其强度，建立不同葡萄原料的香气糖苷化学识别模式，研究重要香气糖苷呈香过程的动力学特征，并模拟葡萄汁发酵的多酚环境，阐明重要香气糖苷呈香过程的多酚基质效应和互作机制，进而通过优选酵母及其糖苷酶调控酿造过程中香气糖苷的水解，揭示其呈香过程的酶促调控机制。研究方法和研究结果在葡萄酒学研究领域具有理论创新，对我国葡萄酒产业的技术革新具有指导意义。

葡萄香气糖苷水解释放出品种香气成分的化学反应是葡萄酒酿造中主要的呈香化学反应。本项目以我国原产地域主栽酿酒葡萄品种原料为研究对象，围绕葡萄香气糖苷的呈香过程展开工作。采用气相色谱-质谱、液相色谱-质谱联用技术分析果实中香气糖苷的组成和含量，定量分析酿造过程中香气糖苷和游离品种香气成分的变化，采用葡萄酒香气感官量化品评法分析香气特征及其强度，建立不同葡萄原料的香气糖苷化学识别模式，研究重要香气糖苷呈香过程的动力学特征，并模拟葡萄汁发酵的多酚环境，阐明重要香气糖苷呈香过程的多酚基质效应和互作机制，进而通过优选酵母及其糖苷酶调控酿造过程中香气糖苷的水解，揭示其呈香过程的酶促调控机制。主要研究结果如下：1）建立了葡萄香气糖苷仪器分析与气味贡献的定性定量方法；2）采用量子化学计算方法探究了葡萄香气糖苷发酵呈香过程的多酚基质效应；3）阐释了优选酵母及其糖苷酶增香酿造葡萄酒的风味化学基础；4）研究揭示了葡萄酒酿造过程中应用优选酵母及其糖苷酶促进香气糖苷水解呈香的作用机制。项目研究方法和研究结果在葡萄酒酿造学研究领域具有理论创新，对我国葡萄酒产业的酿造技术革新具有理论和实践指导意义。

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