昌黎产区不同成熟度赤霞珠葡萄所酿酒香气成分比较

陶永胜; 李华; 董辉

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昌黎产区不同成熟度赤霞珠葡萄所酿酒香气成分比较

首发时间：2008-10-27

陶永胜 ¹ 李华 ¹ 董辉 ¹

1、西北农林科技大学葡萄酒学院

摘要：【目的】研究确定昌黎产区赤霞珠葡萄原料合理的采摘成熟度。【方法】选择具有不同含糖量的葡萄原料（含糖量分别为Brix17.0、Brix19.0、Brix20.6、Brix22.0）进行酿酒实验，拟用所酿酒香气成分来比较确定该品种合适的采摘成熟度。香气成分采用二氯甲烷液－液萃取，萃取液真空浓缩后经气相色谱－质谱联用仪（GC-MS）检测分析，得到香气成分的半定量数据。【结果】香气成分分析结果得到50种香气成分，Brix20.6葡萄所酿酒含有最高含量的香气成分。不同类别香气成分的比较分析表明，Brix20.6葡萄所酿酒含有最高含量的高级醇、酯类化合物，适中含量的有机酸和呋喃类化合物，理论上推测Brix20.6所酿酒具有更为浓郁的果香、花香特点，并且其奶香、巧克力、焦糖等的香气特点与主要的果香和花香特点能够协调与平衡。【结论】根据不同成熟度葡萄所酿酒香气成分分析结果推测昌黎产区赤霞珠葡萄最佳的酿酒技术成熟度在Brix20.6左右。

关键词：赤霞珠葡萄酒香气成分成熟度昌黎

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The Comparison of Aroma Components in Wines from Cabernet Sauvignon Grapes with Different Maturity in Cahngli County

Tao Yongsheng ¹ Li Hua ¹ Dong Hui ²

1、College of Enology, Northwest A & F University
2、College of Enology, Northwest A & F University, Yangling, Shaanxi Province

Abstract：【Objective】The aim is to make certain the appropriate maturity of picking for Cabernet Sauvignon grape in Changli County. 【Method】Four grape materials with different maturities were selected to making wine. The maturity of grape was expressed by dissoluble solid contents. They have the maturities of Brix17.0, Brix19.0, Brix20.6 and Brix22.0, respectively. Aroma components in wines were compared to select best maturity. Aroma compounds were analyzed by Liquid Extraction-Gas Chromatography-Mass Spectrometry (LE-GC-MS). Aroma components were extracted by dichloromethane firstly. Then collected dichloromethane was concentrated in vacuum condition for analyzing by GC-MS. Finally, aroma components identified by GC-MS were semi- quantified with internal standards. 【Result】50 aroma compounds were detected in sample wines. The wine made from grapes with Brix20.6 had highest contents of aroma components. The comparison of different chemical groups among wines showed the wine made from grapes with Brix20.6 had the highest content of high alcohol and the highest content of ester. It also had appropriate contents of organic acid and furans. In theory, the wine made from grapes with Brix20.6 had much more fruity and floury aroma intensity. Other aroma characters, such as chocolate, caramel and caramel, could supply the aroma very well and the whole aroma of the wine was complex and in equilibrium. 【Conclusion】From the aroma components comparison of wines made of grapes with different maturities, the appropriate maturity of picking for Cabernet Sauvignon grape in Changli County was Brix20.6.

Keywords： Cabernet Sauvignon Wine aroma component maturity Changli

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1. 国家自然科学基金（30571281）

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陶永胜，李华，董辉. 昌黎产区不同成熟度赤霞珠葡萄所酿酒香气成分比较[EB/OL]. 北京：中国科技论文在线 [2008-10-27]. https://www.paper.edu.cn/releasepaper/content/200810-672.

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论文编号	200810-672
论文题目	昌黎产区不同成熟度赤霞珠葡萄所酿酒香气成分比较
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