桂葡3号干白葡萄酒香气特征分析

Analysis of aroma characteristics of Guipu No.3 dry white wine

采用顶空-固相微萃取(HS-SPME)结合气相色谱-质谱联用(GC-MS)分析广西一年两收栽培模式下桂葡3号夏果酿造的干白葡萄酒挥发性成分,应用香气活性值(OAV)法对活性和特征香气成分进行鉴定,分析葡萄酒香气特征。结果表明,桂葡3号干白葡萄酒共鉴定出43种挥发性成分,包括醇类9种、酯类25种、醛酮类3种、酸类2种,其他类4种。挥发性成分总含量达32.11 mg/L,醇类和酯类成分占了种类和含量的90%以上,是构成桂葡3号干白葡萄酒香气特征最主要的挥发性成分类别。桂葡3号干白葡萄酒特征性香气成分有己酸乙酯、乙酸乙酯、癸酸乙酯、乙酸己酯、辛酸乙酯、壬酸乙酯、异戊醇等,构成了以青苹果、菠萝、柑橘为主的果香,以及玫瑰为主的花香等香气特征。

The volatile components of dry white wine brewed by Guipu No.3 summer grape grown under two-crop-a-year grape cultivation system mode in Guangxi were analyzed by HS-SPME combined with GC-MS.The active and characteristic volatiles were identified by odor activity values(OAV)method,and the aroma characteristics of wine were analyzed.The results showed that 43 volatiles were identified in Guipu No.3 dry white wine,including 9 alcohols,25 esters,3 aldoketones,2 acids,and 4 others.Total content of volatile components reached 32.11 mg/L.The alcohols and esters accounted for more than 90%of the species and contents,which played the most important roles in the aroma characteristics of the white wine.The characteristic aroma components of the white wine were ethyl caproate,ethyl acetate,ethyl caprate,hexyl acetate,ethyl caprylate,ethyl nonanoate and isoamyl alcohol,etc,which constituted the aroma characteristics of green apple,pineapple,citrus,and the floral of rose.