地形对赤霞珠干红葡萄酒香气成分的影响

Influence of different terrain on aroma components of Cabernet Sauvignon dry red wine

采用液液萃取法提取3种地形下赤霞珠干红葡萄酒的香气成分,用气相色谱-质谱进行分离测定,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:海拔较低的山地葡萄酒主要香气成分的种类和相对含量高于海拔高的山地葡萄酒,其中吲哚-3-乙醇、2-乙基己醇、己酸乙酯仅在前者中被检出;平地葡萄酒主要香气成分的种类和相对含量仅次于地势较低的山地葡萄酒,其中酯类化合物含量明显高于山地葡萄酒;苯乙醇、乙酸异戊酯等构成葡萄酒特征香气的组分在高海拔山地葡萄酒中未被检出。

Chemical constituents of the volatile compounds from the dry red wine of Cabernet Sauvignon fermented by the grapes from 3 different terrains were studied. The aromatic compounds were extracted by solvent extraction and analyzed by GC-MS, and their relative contents determined by area normalization. The result shows that the main types and relative contents of aromatic compounds of the wine of low altitude terrain are superior to the wine of high altitude terrain, and Hexanoic acid, ethyl ester, 1 - Hexanol, 2 - ethyl -, Indole- 3 - ethanol were only detected in the former; the wine of the plain is inferior to that of low altitude terrain, but esters relative content is higher than that of hilly terrain; Phenylethyl Alcohol, Butanoic acid, 3 - methyl -, ethyl ester were not found in the wine of high altitude terrain.