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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Grape Contribution to Wine Aroma: Production of Hexyl Acetate, Octyl Acetate, and Benzyl Acetate during Yeast Fermentation Is Dependent upon Precursors in the Must
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Grape Contribution to Wine Aroma: Production of Hexyl Acetate, Octyl Acetate, and Benzyl Acetate during Yeast Fermentation Is Dependent upon Precursors in the Must

机译：葡萄对葡萄酒香气的贡献：酵母发酵过程中乙酸己酯，乙酸辛酯和乙酸苄酯的生产取决于必不可少的前体

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摘要

Wine is a complex consumer product produced predominately by the action of yeast upon grape juice musts. Model must systems have proven ideal for studies of the effects of fermentation conditions on the production of certain wine volatiles. To identify grape-derived precursors to acetate esters, model fermentation systems were developed by spiking precursors into model must at different concentrations. Solid-phase microextraction—gas chromatgraphy mass spectrometry analysis of the fermented wines showed that a variety of grape-derived aliphatic alcohols and aldehydes are precursors to acetate esters. The C6 compounds hexan-1-ol, hexenal, (E)-2-hexen-l-ol, and (E)-2-hexenal are all precursors to hexyl acetate, and octanol and benzyl alcohol are precursors to octyl acetate and benzyl acetate, respectively. In these cases, the postfermentation concentration of an acetate ester increased proportionally with the prefermentation concentration of the respective precursor in the model must. Determining viticultural or winemaking methods to alter the prefermentation concentration of precursor compounds or change the precursor-to-acetate ester ratio will have implications upon the final flavor and aroma of wines.
机译：葡萄酒是一种复杂的消费产品，主要通过酵母对葡萄汁汁的作用而产生。模型必须系统已经证明是研究发酵条件对某些葡萄酒挥发物产生影响的理想选择。为了鉴定乙酸酯的葡萄来源前体，通过将前体掺入不同浓度的模型必须物中来开发模型发酵系统。发酵葡萄酒的固相微萃取-气相色谱质谱分析表明，多种葡萄衍生的脂肪醇和醛是乙酸酯的前体。 C 6化合物己烯-1-醇，己烯醇，（E）-2-己烯-1-醇和（E）-2-己烯醇都是乙酸己酯的前体，辛醇和苄醇是乙酸辛酯和苄基的前体醋酸盐。在这些情况下，乙酸酯的发酵后浓度与模型必须中各个前体的优选浓度成比例地增加。确定葡萄栽培或酿酒方法以改变前体化合物的优选浓度或改变前体与乙酸酯的比率将影响葡萄酒的最终风味和香气。

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