我国几个产区不同年份干红葡萄酒香气特征的差异

Aroma Differences Among Chinese Dry Red Wines of Distinct Vintages from Several Districts

感官量化分析干红葡萄酒的香气特征,旨在寻找我国不同地理标志干红葡萄酒产品的特征香气,为其感官识别提供实践支持.采集干红葡萄酒样品涉及我国5个葡萄酒产区、15个年份的7个葡萄品种所酿的干红葡萄酒.葡萄酒品尝小组感官分析前进行标准葡萄酒香气物质的培训,感官量化分析要求用5点标度法量化,最终量化数据综合香气特征使用频率和强度率,用MF值表示.香气数据的主成分分析表明赤霞珠和梅尔诺干红葡萄酒小浆果、花香和植物香较重,而山普斯、佳美、西拉、玫瑰蜜等干红葡萄酒温带水果和焦糖味明显;赤霞珠干红葡萄酒随着陈酿时间的增加,典型香气减弱,泡菜等不良气味特征慢慢增加.

To find typical aroma characters of Chinese different dry red wines of geographical indication, quantitative sensory analysis was used to quantify aroma characters. Selected wines were from 5 wine pro- ducing districts in China. The wines were made from 7 red grape varieties and from 15 vintages. Aroma training was made before sensory analysis of panelists by standard wine aroma materials. In the sensory a- nalysis, 5-point scale was used to quantify aroma intensity, and the final data were geometric means com- posed of term using frequency and intensity ratio. Principle component analysis （PCA） of aroma data showed that Cabernet Sauvignon and Merlot wines had more heavier aroma characters of berry, floral and vegetal traits, and wines from Chambourcin, Gamay, Shiraz, Fox had characters of temperate fruity and caramel. With ageing time prolonging, typical characters of Cabernet Sauvignon dry red wine lowered, while some bad flavors, like pickled vegetable, came into being and increased.