为了分析不同类型橡木桶陈酿对“美乐”干红葡萄酒香气构成的影响，该研究以2013年产自延庆（北京）的“美乐”干红葡萄酒在不同种、产地、烘烤度的6种橡木桶中分别陈酿不同时间（0、3、9、12个月），采用顶空固相微萃取（SPME）和液液萃取（LLE）结合气相色谱-质谱联用（GC-MS）技术，对其香气物质进行分析。结果表明：橡木板材品种和产地主要影响酚醛类物质和愈创木酚、4-甲基愈创木酚、紫丁香酚、4-甲基紫丁香酚等挥发性酚类物质浓度。橡木板材烘烤度主要影响呋喃类和大部分挥发性酚类物质。与轻度烘烤的板材相比，陈酿结束后酚醛类物质的总浓度在中度烘烤的板材中可提高9 520 μg/L以上。不同橡木桶陈酿处理的样品中，来源于葡萄果实和发酵过程中产生的香气物质成分相似，而与橡木桶陈酿有关的部分香气物质则能用于辨别不同橡木桶的类型。香气值（OAV）分析发现，花香、焦糖、化学、烘烤和烟熏等香气主要受橡木桶烘烤度影响，而用于区别不同橡木种和产地的香气则为橡木、烟熏和皮革等。本研究可为干红葡萄酒陈酿过程中橡木桶的选择和使用提供一定理论依据。

The influence of aging in different types of oak barrels on the aroma composition of Merlot dry red wine was analyzed. Merlot dry red wine produced in Yanqing District (Beijing) in 2013 was aged for different lengths of time (zero, three, nine, and twelve months) in six different types of oak barrels separately, which had different oak species, geographic origins, and toasting degrees. The aroma compounds were extracted by head space-solid phase microextraction (HS-SPME) and liquid-liquid extraction (LLE) techniques and then analyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that the species and origins of oak barrels mainly affected the concentrations of phenolic aldehydes and some volatile phenols, such as guaiacol, 4-methyl guaiacol, syringol, and 4-methyl syringol. The toasting degrees of oaks primarily affected furans and most of the volatile phenolics. Compared to lightly toasted barrels, moderately toasted barrels could increase the total concentration of phenolic aldehydes by at least 9 520 μg/L at the end of aging. The principal component and discriminant analyses showed that among samples processed in different types of oak barrels, aroma compounds derived from grapes and fermentation were similar, but the aroma compounds associated with aging in oak barrels could be used to discriminate the different types of oak barrels. The results of odor activity value analysis and the establishment of the simulated aroma profiles showed that the aromas of floral, caramel, nutty, chemical, toast, and smoky series were mainly influenced by the toasting degree of the oak barrels, while the aromas of the oak, smoke, and leather could be used to discriminate the different oak species and geographic origins of the oak barrels. This study can provide a theoretical basis for selecting and using oak barrels in the aging process of dry red wine.

宁夏回族自治区重点研发计划“揭榜挂帅”项目（2022BBF01003）；财政部和农业农村部国家现代农业产业技术体系资助项目（CARS-29）