不同酒花葡萄酒香气主成分分析及聚类分析

Principal component and cluster analyses of volatile components in different hops wines

采用顶空固相微萃取(HS-SPME)结合气相色谱-质谱联用(GC-MS)对添加哈拉道、捷克萨兹、卡斯卡特、西姆科4种酒花酿造的葡萄酒的香气成分进行检测,比较4种酒花葡萄酒的香气成分相似处及不同点。结果表明:添加卡斯卡特、捷克萨兹、西姆科3种酒花的葡萄酒挥发性成分种类增加。主成分分析结果显示,卡斯卡特、哈拉道、西姆科酒样存在着相同的特征香气成分,香气类似。聚类分析将不同的酒花葡萄酒样品聚为两组,一组为哈拉道、卡斯卡特、西姆科,另一组为捷克萨兹,与主成分分析结果一致。两种分析方法能较好区分出加入不同种类的酒花葡萄酒。

In order to study the difference between four different varieties of hops wine,the aroma components of four hops(HLA,JKA,KSKTA and XMA)wine were detected by headspace solid-phase micro extraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS).The results showed that the species of aroma volatile substances in hop wine was increased by adding KSKTA,JKA and XMA.Different hos increase different aroma components.The results of PCA showed that HLA,KSKTA and XMA had the same characteristic aroma substances.The hops wine was clustered into two groups by clustering analysis.In the first group,there were HLA,KSKTA and XMA,while JKA was clustered in the second group.The conclusion was consistent with the result of principal component analysis.The two analysis methods could distinguish the different hops wine and provide theoretical basis for brewing hops wine.