葡萄酒香气物质及其影响因素研究  

The Aromatic Components of Grape Wine and Their Influencing Factors

作　　者：赵玉娟[1] 

机构地区：[1]内蒙古乌兰察布职业学院,内蒙古集宁012000

出　　处：《酿酒科技》2015年第4期58-60,64,共4页Liquor-Making Science & Technology

摘　　要：香气是衡量葡萄酒品质的重要指标。葡萄酒香气的化学成分主要包括醇、酯、有机酸、挥发性酚、内酯、缩醛、芳香酮、萜烯类、脂肪酸、单萜、醇氧化物等。这些化合物含量、性质及相互之间的平衡,对葡萄及葡萄酒的香气品质具有决定性作用。对国外葡萄酒中香气成分的种类、影响因素、质量改良方法进行了综述,提出今后值得关注的研究方向,以期对我国葡萄酒业的发展有所帮助。Aroma is an important indicator to judge grape wine quality. The aromatic components of grape wine mainly include alcohols, esters, organic acids, volatile phenols, lactones, acetals, aromatic ketones, terpenes, fatty acids, mono terpene, and alcohols oxide. The content and the properties of those compounds, and their mutual balance, play a decisive role on the aroma features of grape and grape wine. In this paper, the varieties of aromatic components of grape wine at home and abroad, their influencing factors, and their quality improvement methods were reviewed,and the future research directions worthy of attention were put forward in order to provide useful reference for the development of wine industry in China.

关 键 词：葡萄酒 香气 影响因素 质量改良 

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]