炭疽病对赤霞珠葡萄酒香气的影响

Effect of anthracnose infecting on the aromatic composition in Cabernet Sauvignon wines

采用二氯甲烷液-液萃取法提取健康赤霞珠和感染炭疽病的赤霞珠葡萄酒中的香气成分,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。在两种赤霞珠酒样中共检测定性出35种挥发性成分,主要包括醇类、酯类、有机酸、醛酮和少量烷烃类化合物;两种葡萄酒样的香气物质在种类和数量上差异较大,苯乙醇、丁酸内酯、2,3-丁二酮,丁二酸二乙酯,苯甲酸以及1,2-乙氧基乙烷等烷烃类是感染炭疽病的赤霞珠葡萄酒的主要香气成分。

The aromatic compounds in wines made from the healthy Cabernet Sauvignon grape berry and anthracnose-mtected grape berry were extracted with dichloromethane, respectively. The compounds and their relative contents were analyzed by means of gas chromatography-mass spectrometry and peak area normalization method. In the two wines from healthy and anthracnose-infected berry, thirty-five aromatic compounds were separated and identified, of which the major ones were alcohols, esters, acids, aldehydes, ketones and some low quantity of alkane compounds. The composition and content of the aromatic compounds in the two wines showed much difference that phenylethanol, butyrolactone, 2,3-butanedion, diethyl succinate, benzonic acid, and 1,2-ethoxy ethane were the major aromatic components in anthracnose-infected wines.