不同品种葡萄酒香气特征及成分分析

Analysis of aroma components of different variety wines

选用东北地区山葡萄品种‘左山一’和欧洲品种‘赤霞珠’‘西拉’及‘美乐’为原料酿造葡萄酒,采用气相色谱-质谱联用(GC-MS)及气相色谱-嗅闻-质谱(GC-O-MS)对各葡萄酒间香气成分种类、含量及嗅闻特征进行测定,探究各品种葡萄酒之间的香气特征,并分析比较他们之间的差异。定性分析结果表明,4种葡萄酒共39种主体风味物质,以酯类、醇类、酸类、酚类4大类为主,其中酯类物质共计19种,醇类物质共计15种,酸类物质共计4种,酚类物质1种;而定量分析结果则检测出31中香气成分,其中酯类15种,醇类10种,酚类、酸类和醛类物质各2种。通过GC-O-MS香气成分分析得知,‘左山一’葡萄酒整体风味物质含量较高,果香气味突出;其余3个品种均具有成熟的黑色水果香气和香料香,表现出各自的品种特点。

Vitis amurensis Rupr'Zuoshangyi'and vitis vinifera L.'Cabernet Sauvignon''Syrah'and'Merlot'were contucted to make wine as raw material,using gas chromatography-mass spectrometry(GC-MS)and gas chromatography-smell-mass spectrometry(GC-O-MS)between the wine aroma component type,content and characteristics of sniffing are measured,and an analysis of the differences between different kinds of wine.The results of qualitative analysis showed that there were thirty-nine main flavor substances in the four wines,mainly esters,alcohols,acids and phenols,among which there were nineteen esters,fifteen alcohols,four acids and one phenolic substance.There were fifteen esters,ten alcohols,two phenols,two acids and two aldehydes substance in the quantitative analysis.GC-O-MS aroma composition analysis showed that the overall flavor content of'Zuoshanyi'wine was relatively high,and the fruity aroma was prominent.Compared with the other three variety wines,there are mature black fruit aroma and spice aroma,showing their own variety characteristics.