市售葡萄酒风味物质与感官品质的关系分析

The Relations between Flavoring Components and Sensory Quality of Market-sold Grape Wine

采用气相色谱对8种市售葡萄酒中酯类、醇类与有机酸风味物质进行分析,同时对葡萄酒进行感官品评和评分。结果表明,白葡萄酒中风味物质种类及含量均低于红葡萄酒;感官品评得分较高的葡萄酒中乙酸乙酯、乳酸乙酯含量较高。活性戊醇是对葡萄酒的风味起着关键影响的风味物质。此外,通过相关性分析发现正丁醇、乙酸、庚酸、2,3-丁二醇、β-苯乙醇与葡萄酒感官品评得分呈正相关。

In this study, esters, alcohols and organic acids of eight market-sold wine products were analyzed by GC. Meanwhile, those wine products were scored by sensory evaluation. It was found that, the varieties and content of flavoring components of white wine were lower than red wine, and wine with high sensory evaluation score had higher content of ethyl acetate and ethyl lactate. Active-amyl alcohol had key influ-ence on wine flavor. In addition, relativity analysis suggested that wine sensory score had positive correlations with the content of n-butanol, acetic acid, heptylic acid, 2,3-butanediol andβ-phenethylamine.