葡萄酒香气分析方法研究现状及应用展望  

A Study of Analytic Techniques of Aroma Compounds in Wines and Prospects for its Application

作　　者：雷安亮[1,2] 钟其顶[2] 刘长江[1] 熊正河[2] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳100161 [2]中国食品发酵工业研究院,北京100027

出　　处：《酿酒》2008年第6期24-28,共5页Liquor Making

基　　金：科技部"十一五"支撑计划"重要酒类保真与原产地保护技术研究"项目资助;项目编号:2006BAK02A17-1

摘　　要：香气成分的研究是探索葡萄酒中呈香物质与葡萄品种、酿酒工艺、产地环境、葡萄酒质量等关系的重要手段。对葡萄酒中香气成分种类、分析方法进行了综述,并对葡萄酒中香气成分研究的发展趋势及应用进行了展望。Wine is rich of aroma compounds, which are related closely to the style of grope, process of fermentation, environment of producing area and quality of wine. Analyzing aroma compounds in wines is an important method for exploring relation among them. This overview concerns the classifying of the aroma compounds and an investigation of the current analytical techniques that are being used for the qualitative and quantitative determination of them in wines. The prospects of the analytical method and application about aroma compounds in wines have been depicted.

关 键 词：葡萄酒 香气成分 分析方法 应用 

分 类 号：TS263.6[轻工技术与工程—发酵工程] TS207.3[轻工技术与工程—食品科学与工程]