河西走廊地区赤霞珠干红葡萄酒中的香气成分分析

Analysis on Aroma Compounds in Dry Red Wine of Cabernet Sauvignon in Hexi Corridor

采用顶空固相微萃取-气质色谱联用技术(HS/SPME-GC/MS)对比分析河西走廊地区赤霞珠葡萄原汁和酒中的挥发性香气物质,共检出130种香气成分,其中葡萄汁和葡萄酒中相同的香气成分有35种,葡萄汁中自有的香气成分有40种,葡萄酒中自有的香气成分有52种。对比分析结果显示,河西走廊地区原产地域赤霞珠干红葡萄酒中的异戊醇相对含量比原汁高出41.83%,异丁醇相对含量比原汁高出5.32%,苯乙醇相对含量比原汁高出0.81%;酯类物质中,癸酸乙酯相对含量比原汁高出10.93%,辛酸乙酯相对含量比原汁高出3.7%。

Aroma compounds in juice and dry red wine of Cabernet Sauvignon planted in Hexi Corridor were determined by headspace solid-phase microextraction-gas chromatography-mass spectrometry. 130 aroma compounds were identified totally, in which, 35 kinds of aroma compounds were common in Cabernet Sauvignon juice and dry red wine, 40 kinds of aroma compounds were unique in Cabernet Sauvignon juice, and 52 kinds of aroma compounds were unique in Cabemet Sauvignon red wine. The result of comparative analysis showed that the relative contents of isoamyl alcohol, isobutanol, phenethyl alcohol, ethyl caprate and ethyl octanoate in the dry wine were higher than them in the juice about 41.83%, 5.32%, 0.81%, 10.93% and 3.7% respectively.