不同产区、酒种的新疆‘柔丁香’葡萄酒香气轮廓差异分析  

Analysis on the Aroma Profile Differences of Xinjiang‘Roudingxiang’Wines from Different Production Areas and Wine Types

作　　者：方川川 刘宗昭 王晓军 卢丕超 许伟 武顺 李兆寰 FANG Chuanchuan;LIU Zongzhao;WANG Xiaojun;LU Pichao;XU Wei;WU Shun;LI Zhaohuan(Xinjiang CITIC Guoan Wine Co.,Ltd.,Manasi 832200,China;Xinjiang Engineering and Technology Research Center for Vinifera and Wine,Manasi 832200,China;Xinjiang Engineering Research Center for Wine and Wine Spirit,Manasi 832200,China;Xinjiang Key Laboratory of Wine Grapes and Wine,Manasi 832200,China)

机构地区：[1]新疆中信国安葡萄酒业有限公司,新疆玛纳斯832200 [2]新疆酿酒葡萄与葡萄酒工程技术研究中心,新疆玛纳斯832200 [3]新疆葡萄酒及葡萄烈酒工程研究中心,新疆玛纳斯832200 [4]新疆酿酒葡萄与葡萄酒重点实验室,新疆玛纳斯832200

出　　处：《现代食品》2023年第7期153-156,162,共5页Modern Food

基　　金：昌吉州科技支撑产业高质量发展专项“天山北麓特色葡萄酒产业链关键技术升级创新与应用”(2022Z03);十四五重大专项“典型风格葡萄酒酿造技术集成研究”(2022A02002-3)。

摘　　要：以新疆玛纳斯产区和吐鲁番产区2021年的3种‘柔丁香’葡萄酒为试验材料,采用气相色谱-质谱法分析其香气轮廓差异。结果表明,在供试葡萄酒中共检测出36种香气物质,不同产区和不同酒种葡萄酒的各类香气物质浓度存在差异。分析葡萄酒的香气值发现,玛纳斯产区的‘柔丁香’葡萄酒果香味和生青味较高,与甜葡萄酒相比,‘柔丁香’干葡萄酒的脂肪味较高。Three kinds of‘Roudingxiang’wines produced in 2021 from Xinjiang Manasi and Tulufan were used as test materials to analyze the differences in their aroma profiles by gas chromatography-mass spectrometry(GC-MS).The results showed that a total of 36 aroma substances were detected in the test wines,and the concentrations of various aroma substances in the wines were different among different wine regions and wine types.The analysis of the odor activity value of the wines revealed that the fruity and plant flavors were higher in the‘Roudingxiang’wines from Manasi,and the fatty flavors were higher in the‘Roudingxiang’dry wines compared to the sweet wines.

关 键 词：‘柔丁香’葡萄酒 香气 气相色谱-质谱法 

分 类 号：TS262.6[轻工技术与工程—发酵工程]