武威地区‘黑比诺’干红葡萄酒挥发性香气成分分析

Volatile compounds on dry red wines of‘Pinot Noir'from two producers in Wuwei

以武威地区凉州区黄羊河农场和民勤苏武山两个葡萄园区葡萄原料酿造的‘黑比诺’干红葡萄酒为试验原料,以二氯甲烷为萃取剂,通过液液萃取法提取葡萄酒香气成分,运用GC-MS技术对其香气成分进行分析,采用气味活度值(OAV)评价各香气化合物对酒样总体香气的贡献.酒样中共检出57种香气成分,主要香气物质为:3-甲基-1-丁醇、2-甲基丙醇、乙酸乙酯、乙酸、苯乙醇、正丙醇、2,3-丁二醇、正己酸、3-羟基-2-丁酮;主要香气贡献物有:3-甲基-1-丁醇、2-甲基丙醇、苯乙醇、辛酸乙酯、乙酸异戊酯、乙酸乙酯、异戊酸、2-甲基丁酸、己酸和辛酸.其中,黄羊河农场酒样中共检出53种香气成分,香气总量为593.49mg/L,苏武山酒样中共检出26种香气成分,香气总量为472.62mg/L.对比分析两个产地的‘黑比诺’干红葡萄酒,其主要香气成分和香气贡献物在种类和含量上均有所差异,赋予葡萄酒不同的香气特性.

The volatile compounds of‘Pinot Noir’dry red wine from two producers （Huangyanghe and Suwushan）in Wuwei were analyzed with dichloromethane as the extracts and gas chromatography-mass spectrometry （GC-MS）.The odor activity value （OVA）was employed for evaluating the contribution of volatile compounds.The result showed that 5 7 aroma compounds were identified.The maj or compounds in-cluded 3-methyl-1-butanol,2-methyl-propanol,ethyl acetate,acetic acid,phenyl ethanol,1-propanol,2,3-bu-tanediol,1-hexanoic acid,3-hydroxy-2-butanone.The main contributing compounds included 3-methyl-1-bu-tanol,2-methyl-propanol,benzyl alcohol,ethyl octanoate,isoamyl acetate,ethyl acetate,isovaleric acid,2-methyl-butyric acid,hexanoic acid and octanoate.There were 53 aroma compounds identified form Huangy-anghe wine,26 aroma compounds identified from Suwushan wine,the total aroma content was 593.49 mg/L and 472.62 mg/L respectively.It is suggested that there is a significant difference in type and content of major volatile compounds and main contributing compounds,the differences represent their own specific flavor characteristics.