宁夏贺兰山东麓3种干红葡萄酒挥发性香气成分比较分析  

Comparative Analysis of Volatile Aroma Components of Three Dry Red Wines from East Helan Mountain

作　　者：甘军 刘成敏[1] 单守明[1] 兰鑫 李娟[1] 徐菲 GAN Jun;LIU Chengmin*;SHAN Shouming;LAN Xin;LI Juan;XU Fei(College of Enology and Horticulture,Ningxia University,Yinchuan,Ningxia 750021,China)

机构地区：[1]宁夏大学葡萄酒与园艺学院,宁夏银川750021

出　　处：《酿酒科技》2024年第8期17-24,共8页Liquor-Making Science & Technology

基　　金：宁夏回族自治区农业育种专项(NXNYYZ20210102)。

摘　　要：为了解不同品种干红葡萄酒香气物质的特征差异,利用顶空固相微萃取-气相色谱-质谱联用技术分别测定成熟期“黑比诺”“赤霞珠”和“北玫”葡萄所酿葡萄酒的挥发性香气物质,并采用显著性分析、主成分分析方法进行分析。结果表明,共检出79种挥发性物质,黑比诺、赤霞珠、北玫分别检测出48种、41种、29种香气物质,特有香气化合物21种、23种、12种;对3种葡萄酒挥发性香气成分进行主成分分析(PCA),确定了3种干红葡萄酒的特征香气成分,同一地区不同品种的葡萄酒香气成分含量和种类存在差异,醇类物质是“黑比诺”葡萄酒的主要贡献挥发性物质,酯类物质是“北玫”葡萄酒的主要贡献挥发性物质,“赤霞珠”葡萄酒的主要贡献挥发性物质是醇类和酯类。In order to understand the characteristics of aroma components of dry red wines made from different varieties of grapes,the headspace solid phase microextraction-gas chromatography-mass spectrometry technology was adopted to determine the volatile aroma substances of wines made from mature Pinot Noir,Cabernet Sauvignon,and Beimei grapes.The significance analysis and principal component analysis were carried out.A total of 79 kinds of volatile substances were detected,and there were 48,41 and 29 kinds of aroma substances and 21,23 and 12 kinds of characteristic aroma substances in Pinot Noir,Cabernet Sauvignon,and Beimei wine,respectively.Principal component analysis(PCA)identified the characteristic aroma components of the three dry red wines.The content and kinds of aroma substances of the wines made from different varieties of grapes are different:alcohols are the main contributive volatile substances of Pinot Noir wine,esters are the main contributive volatile substances of Beimei wine,and alcohols and esters are the main contributive volatile substances of Cabernet Sauvignon wine.

关 键 词：葡萄酒 香气成分 顶空固相微萃取 主成分分析 

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