威代尔葡萄及其芽变果实的品质分析

Quality Analysis of Vidal and Vidal Bud Sport Grape Fruits

[目的]探索威代尔芽变果实的品质组成。[方法]采用HPLC和HS-SPME-GC/MS检测方法,测定了威代尔及威代尔芽变葡萄果实中糖、酸和香气的组成成分及含量,并探讨了2种材料中各成分含量之间的差异。[结果]威代尔葡萄果实中的糖主要由蔗糖、葡萄糖和果糖组成,酸主要由苹果酸和酒石酸组成;威代尔芽变和威代尔葡萄果实香气成分中的醇类相对含量分别为27.14%和12.39%。试验结果表明该威代尔葡萄芽变适合生产酿制冰酒。[结论]为生产不同品质的冰酒和果实香气理论研究提供了借鉴和科学依据。

[Objective]The aim was to explore the quality of Vidal grape planted in Chaoyang area.[Method]It adapted HPLC and HS-SPME-GC/MS method to determine the components and contents of glucose,acid and aroma in grape Vidal and Vidal bud sport fruits.The difference in glucose,acid and aroma were explored between grape Vidal and Vidal bud sport fruits.[Result]It could be concluded that both grape Vidal and Vidal bud sport fruits contained sucrose,fructose and glucose,the mainly ingredient of alpha hydroxy acid was malic acid and tartaric acid.Compared with grape Vidal,the content of characteristic aroma 2-phenylethanol were increased both in normal and delayed collecting time(12.39%vs 27.14%,grape Vidal and vs Vidal bud sport).The Vidal bud sport fruits were selected to make icewine.[Conclusion]This study provided references for making different quality icewine and scientific theory for fruit aroma research.