葡萄酒中生青气味的研究进展

Recent advances on green flavor in wine

葡萄酒香气是葡萄酒品质的重要组成部分,也是葡萄酒感官评价的关键风味指标。生青气味是葡萄酒中常见的一类特征香气,过重的生青气味通常被认为是葡萄酒的品质缺陷,其受葡萄品质、葡萄园风土及酿造工艺等因素的影响。该文对葡萄酒中有关生青气味的研究进行了综述,主要介绍了葡萄酒中生青气味的描述词、物质基础和影响因素,旨在为更好地了解我国葡萄酒中生青气味的形成原因及生产过程中对其进行精准调控提供理论依据。

Wine aroma is an important part of wine quality and a key flavor index for wine sensory evaluation.Green flavor is a characteristic type of aroma commonly found in wine,and excessive green flavor is usually considered to be a quality defect of wine.Green flavor is affected by factors such as grape quality,vineyard terroir and winemaking technology.This paper reviews the research on the green flavor in wine from the aspects of sensory descriptors,chemical origin,effect factors and control measures.The aim of this review is to better understand the formation of green flavor in Chinese wine,and to provide a theoretical basis for its precise regulation during the production process.