中国5个产区赤霞珠干红葡萄酒挥发性香气成分差异研究  

The Difference in Volatile Flavoring Components of Cabernet Sauvignon Dry Red Wine from Five Different Producing Places in China

作　　者：程玉[1] 杨勇[1] 黄治钰 张秀英[1] 朱薇[1] 刘加强 杨明挚[1] 

机构地区：[1]云南大学生命科学学院,云南昆明650091 [2]云南太阳魂酒业股份有限公司,云南文山663200

出　　处：《酿酒科技》2015年第1期23-26,共4页Liquor-Making Science & Technology

基　　金：国家自然科学基金地区项目"云南葡萄属野生资源调查;保护及酿酒葡萄新资源发掘"(31160070);云南省计划项目"云南野生葡萄资源调查及其评价"(2010ZC006);云南大学理工科校内项目(2010YB004)

摘　　要：为研究不同产区赤霞珠干红葡萄酒挥发性香气成分的差异。以我国宁夏芦花台、云南德钦、甘肃武威、河北昌黎和新疆石河子5个产区的赤霞珠干红葡萄酒为研究对象,通过二氯甲烷液-液萃取法提取香气成分和气相色谱-质谱串联检测分析,共鉴定出30种香气成分,其中主要包括醇类12种、酯类10种、有机酸6种。占主体的9种挥发性香气成分是:3-甲基丁醇、丁二酸单乙酯、2-甲基丁醇、苯乙醇、2-羟基丙酸乙酯、乙酸乙酯、2,3-丁二醇、乙酸、2-甲基丙醇。结果表明,不同产区的赤霞珠干红葡萄酒香气成分种类基本相近,但各香气成分相对含量有显著差异。由于目前干红葡萄酒的酿制方法和技术基本接近,充分了解这些香气物质在葡萄酒不同产地间的差异及其与感官上的对应关系,有助于提高我国各产区葡萄酒品质以及挖掘地方特色干红葡萄酒的优势。In order to compare the volatile flavoring components of Cabernet Sauvignon dry red wine from different producing places, in this study, five wine samples from Luhuatai （Ningxia）, Deqin （Yun＆#39;nan）, Wuwei （Gansu）, Changli （Hebei）, and Shihezi （Xinjiang） were used as research objects. Through dichloromethane liquid-liquid extraction and GC-MS analysis, there detected 30 kinds of flavoring components including 12 kinds of alcohols, 10 kinds of esters, and 6 kinds of organic acids. The 9 main flavoring components were 3-methyl-1-butanol, monoethyl succinate, 2-methyl butanol, phenylethyl alcohol, ethyl lactate, ethyl acetate, 2, 3-butanediol , acetic acid, and isobutyl alcohol. The experimental results suggested that, the flavoring components were almost the same in wine from different producing places, however, there was significant difference in the relative content of each flavoring component. At present, the producing techniques of dry red wine are almost the same in different places. Accordingly, full understanding of the difference in flavoring components of red wine from different producing places is helpful for improving wine quality and developing local characteristic dry red wine.

关 键 词：赤霞珠干红葡萄酒 香气成分 GC—MS 

分 类 号：TS262.6[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]