摘要
以新疆天山北麓地区3个酒园的赤霞珠干红葡萄酒为试材,采用溶剂微萃取法提取香气成分,用内标法对检测峰进行半定量分析,经气相色谱-质谱并结合计算机检索技术对分离物进行鉴定。从3个酒园的葡萄酒中共检出37种香气成分,其中酮类1种,醇类9种,酯类14种,酸类4种,其他成分9种。天池酒园酒中被检出香气成分20种,玛河酒园27种,伊犁河酒园30种。3种酒中相对含量较高的香气成分种类相似,最高的均为醇类,其次是酯类,表现出品种的一致性;但微量香气成分差异较大,体现出葡萄酒香气的地域特征,这些结果为不同园区的赤霞珠干红葡萄酒的鉴别提供了依据。
The aromatic compounds in dry red wines of Cabernet Sauvignon produced in 2007 from three vineyards were extracted through solvent microextraction technique, semi-quantified by using internal standard method and identified by means of gas chromatography-mass spectrometry （GS/MS） combined with computer technology. 37 aromatic components were detected from the wines of three vineyards, including 1 ketone, 9 alcohols, 14 esters, 4 acidities and 9 other components. Twenty aromatic components were identified from Tianchi Vineyard wine, 27 from Manas Vineyard wine, 30 from Yili Valley Vineyard wine. These regional wines had similar profiles for the aromatic compounds with a relatively high level and the highest was alcohols, the second highest being esters, which reflected the consistency of grape variety. However, a great difference among these wine samples was present in the aromatic components with trace level, showing the geographical characteristics of wine aroma. These findings would provide a basis for distinguishing regional wines.
出处
《中外葡萄与葡萄酒》
2009年第5期23-26,共4页
Sino-Overseas Grapevine & Wine
关键词
赤霞珠干红葡萄酒
香气成分
GC/MS
不同酒园
Cabernet Sauvignon
dry red wine
aromatic components
GC/MS ~ different vineyards
