赤霞珠干红葡萄酒风味物质成分分析  

Analysis of the Flavoring Compounds in Cabernet Sauvignon Dry Red Wine

作　　者：齐晓茹[1] 赵翡 张玉杰[1] 王颉[1] 马艳莉[1] 刘亚琼[1] 

机构地区：[1]河北农业大学食品科技学院,河北保定071001

出　　处：《酿酒科技》2016年第11期112-115,119,共5页Liquor-Making Science & Technology

基　　金：怀来酒庄酒产品研发关键技术及质量评价(项目编号:16236802D-2)

摘　　要：采用顶空固相微萃取-气质联用技术,对6种不同酒龄赤霞珠干红葡萄酒中风味物质的变化规律进行比较分析。结果表明,在6种干红葡萄酒中共鉴定出69种香气化合物,包括酯类、醇类、醛酮类、酸类、烃类等。其中己酸乙酯、乳酸乙酯、辛酸乙酯、月桂酸乙酯、癸酸乙酯、苯乙醇和己酸为共有成分中含量较高的物质,构成了其主要香气成分;且在6种不同酒龄干红葡萄酒中香气化合物相对含量高低依次为酯类、烃类、醇类、酸类、醛酮类及其他物质,但含量及种类略有不同,2011年份的香气成分检出最少,2010年份的香气成分检出最多。Headspace solid-phase microextraction （HS-SPME） and GC-MS were used for the qualitative determination of volatile compounds in 6 Cabernet Sauvignon dry red wine of different wine age. The results suggested that, 69 kinds of flavoring compounds in total were detected in these 6 wine samples including esters, alcohols, aldehydes and ketones, acids, and hydrocarbons etc.;among them, ethyl caproate, ethyl lac-tate, ethyl caprylate, ethyl laurate, ethyl caprate, phenethyl alcohol and hexanoic acid as common flavoring compounds were the main flavoring compounds with higher content; the relative content of flavoring compounds in dry red wine of different wine age ranked in decreasing se-quence as esters〉hydrocarbons〉alcohols〉acids〉aldehyde〉ketones〉other substances, and there was slight difference in the content and the vari-eties of flavoring compounds;among the 6 wine samples, the least flavoring compounds detected in wine of year 2011 and the most flavoring compounds detected in wine of year 2010.

关 键 词：赤霞珠干红葡萄酒 顶空固相微萃取 气质联用 风味物质 

分 类 号：TS262.6[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]