霞多丽营养系干白葡萄酒香气成分的分析

Analysis of aromatic composition in the dry white wine of clone from chardonnay by gas chromatography/mass spectrometry

采用溶液萃取法提取霞多丽营养系干白葡萄酒中的香气成分,用气相色谱-质谱进行分离,结合计算机检索技术对分离化合物进行鉴定,并应用色谱峰面积归一法测定各成分的相对含量。结果表明,在霞多丽6个营养系干白葡萄酒中共分离出66种挥发性物质,各营养系之间存在明显差异:其中98-CH-76、98-CH-96、98-CH-132、98-CH-548中乙酸异戊酯相对含量较高;98-CH-277中丙酸-2-羰基-异戊酯相对含量较高;98-CH-549中乙酸-3-甲基-丁酯相对含量较高,而且己酸乙酯、乙酸己酯、辛酸乙酯相对含量较其他5个营养系高;98-CH-549中辛酸、癸酸含量较高,它对香气的直接贡献不大,但是形成乙醇化的酯对香气有很大的贡献,苯乙醇、1,3-丁二醇含量相对较高。从检测到的结果结合品尝结果可知,香气综合表现较好的酒样是98-CH-549。

The aromatic compounds from the dry white wine of clone for chardonnay are extracted by solvent extraction and analyzed by GC/MS and 66 compounds are separated and indentified. There are great differences among the dry white wine of clone for chardonnay：the isoamyl acetate of 98-CH-76,98- CH- 96,98-CH-132,98-CH-548 are higher,those of the Propanoic acid, 2-carbonyl of 98-CH-277 are higher are much higher;the relative content of the isopentyl alcohol acetate of 98-CH-549 is higher and those of ethyl hexanoate,ethyl octanoate,hexyl acetate are even higher than others,the octanoic acid and decanoic acid of 98-CH-549 is higher,and the contribution of these two acids is huge for aroma. The aroma of 98- CH-549 is the best in all the dry white wine of clone for chadonnay.