网络市场畅销赤霞珠干红葡萄酒产品内部特征分析  

Research on Internal Characteristics of Selling Cabernet sauvignon Dry Red Wine Products in Internet Market

作　　者：李国彤 李德美[1] 张亚东 王宗义[1] 李媛媛 LI Guotong;LI Demei;ZHANG Yadong;WANG Zongyi;LI Yuanyuan(College of Food Science and Engineering,Beijing University of Agriculture,Beijing 102206,China;Tianjin Beichen Inspection Bureau for Health and Family Planning,Tianjin 300400,China)

机构地区：[1]北京农学院食品科学与工程学院,北京102206 [2]天津市北辰区卫生计生综合监督所,天津300400

出　　处：《农产品加工》2020年第9期45-48,共4页Farm Products Processing

摘　　要：筛选网络市场畅销的8款赤霞珠干红葡萄酒,加入1款线下超市购买酒样进行内部特征分析。采用顶空固相微萃取-气相色谱-质谱联用法(HS-SPME-GC-MS)进行香气物质检测,采用半定量法进行香气物质浓度计算。由19名葡萄酒行业业内人士对9款样品进行感官评价。结果表明,9款赤霞珠干红葡萄酒中均含有癸酸乙酯、丁二酸二乙酯、3-甲基丁基琥珀酸乙酯、苯乙醇、苯甲醇,共有特点是果实香气浓郁、植物香气较浓,感官评价结果与GC-MS试验结果匹配。Eight popular Cabernet sauvignon dry red wines were screened,and an offline supermarket was added to purchase wine samples for internal characteristics analysis.Headspace solid phase microextraction and gas chromatography mass spectrometry(HS-SPME-GC-MS)were used to detect aroma substances,and the semi-quantitative method was used to calculate aroma substance concentrations.Nine wine samples were sensory evaluated by 19 wine industry professionals.The results showed that all 9 Cabernet sauvignon dry red wines contained ethyl caprate,diethyl succinate,ethyl 3-methylbutylsuccinate,phenylethanol,and benzyl alcohol.Their common characteristics were strong fruit aromas and strong plant aromas.The sensory evaluation results matched the GC-MS experimental results.

关 键 词：赤霞珠 干红葡萄酒 网络市场 GC-MS 感官评价 

分 类 号：TS262.6[轻工技术与工程—发酵工程]