不同产区葡萄及葡萄酒香气成分比较研究

Comparison of Aroma Components of the Grape and Wine from Different Area

以采自甘肃武威和山东烟台的赤霞珠葡萄为原料,用2株分离自甘肃的天然葡萄酒酵母菌株GS13F和GS38A发酵酿造干红葡萄酒,分别对葡萄汁和酒样进行香气成分的GC-MS分析。结果表明,2产区葡萄的香气成分均检出8种,但其种类和含量有显著差异。采自武威的主要是邻苯二甲酸二甲酯(68.48%)和邻苯二甲酸二乙酯(10.05%);而采自烟台的主要是邻苯二甲酸二甲酯(46.62%)和2苯-乙醇(7.69%)。

Two Cabernet sauvignon grapeberry material(harvested from WuWei and YanTai)were used for dry red wine fermentation with two natural wine yeast strains(GS13F and GS38A isolated from GanSu province).aroma-component analysis with GC-MS for the grape bunch and wine respectively,The results showed that 8 aroma-components were found in each grapes from two areas,but the type and content were significant different.The main aroma components of the grape harvested from WuWei were Dimethyl phthalate(68.48%)and Diethyl phthalate(10.05%),and the main aroma components of the grape harvested from YanTai were Dimethyl phthalate(46.62%)and 2-Phenylethanol(7.69%).The type and content of aroma components of wine were largely decided by aroma components of grape.In the course of brewing,different wine yeast strains have apparently different contribution to the aroma components type and content of the wine.