葡萄酒香气来源与改良方法研究进展

Research progress on the origin and methods of improvement of wine aroma

葡萄酒香气是评价葡萄酒品质的重要指标。葡萄酒的香气物质组分以及各个阶段香气物质的生化反应和通过控制酵母菌、浸渍工艺、橡木桶类型、葡萄栽培方式等方法对葡萄酒香气物质进行多途径的改良,旨在为葡萄酒生产工艺提供参考。

Aroma of wine is an important quality parameter of wine.This paper reviews components of the aroma and biochem- ical reaction of aroma compositions at various stages,mainly reviews the methods of improving aroma compositions of wine by con- trolling the yeast,the process of impregnation,the types of oak barrels and the methods of cultivation of grape, which provided reference for wine production process.