Monitoring Effects of Ethanol Spray on Cabernet franc and Merlot Grapes and Wine Volatiles Using Electronic Nose Systems
利用電子鼻系統(tǒng)檢測(cè)乙醇噴霧對(duì)品麗珠、美樂及其葡萄酒揮發(fā)物的影響
Bruce W. Zoecklein,1* Yamuna S. Devarajan,2 Kumar Mallikarjunan,3 and Denise M. Gardner2,4
Abstract:
The ability of two electronic nose systems (conducting polymer and surface acoustic wave-based) to differentiate volatiles of grapes and wines treated with an aqueous ethanol spray (5% v/v) at veraison was evaluated. Ethanol spray induced fruit ethylene production immediay posttreatment, which then declined progressively. The electronic nose evaluations of grape volatiles were compared with Cabernet franc and Merlot physicochemistry and with wine gas chromatographic and aroma sensory data. Canonical discriminant and principal component analysis found that both electronic nose systems and the physicochemical measures (Brix, TA, pH, color intensity and hue, total phenols, glycosides, and berry weight) were able to discriminate between ethanol-treated and untreated grapes and wines for both c*rs. Grape physicochemical treatment differences were due mainly to variations in hue, phenolic-free glycosides, and total phenols. Aroma sensory evaluations using a consumer panel differentiated between ethanol treatments and controls for Merlot, but not for Cabernet franc wines.
評(píng)價(jià)了兩種電子鼻系統(tǒng)(導(dǎo)電聚合物和表面聲波)區(qū)分葡萄和葡萄酒在VelaSin的含水乙醇噴霧(5% V/V)分析的揮發(fā)性物質(zhì)的能力。乙醇噴霧可導(dǎo)致果實(shí)乙烯含量迅速上升，然后逐漸降低。對(duì)葡萄揮發(fā)物的電子鼻評(píng)價(jià)與品麗珠、美樂、葡萄酒氣相色譜和香氣感官數(shù)據(jù)進(jìn)行了比較。典型判別分析和主成分分析發(fā)現(xiàn)，電子鼻系統(tǒng)和理化測(cè)量(硬度、TA、ph、顏色強(qiáng)度和色調(diào)、總酚類、苷類和漿果重量)都能夠區(qū)分兩個(gè)品種的乙醇處理和未處理葡萄和葡萄酒。葡萄理化處理差異主要是由于色澤、無酚苷和總酚的變化。使用消費(fèi)者小組對(duì)美樂葡萄酒進(jìn)行香氣感官評(píng)價(jià)，這一評(píng)價(jià)在乙醇處理和對(duì)照之間有所區(qū)別，但不適用于品麗珠葡萄酒。
Key words: electronic nose, volatiles, Merlot, Cabernet franc
關(guān)鍵詞：電子鼻、揮發(fā)物、美樂、品麗珠
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