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当前位置: 首页 > 文章 > 不同年份、不同葡萄品种葡萄酒品质特征分析研究 食品工业科技 2017,38 (9) 285-289
Position: Home > Articles > Research of quality characteristics in grape wines from different aging vintages,grape varieties Science and Technology of Food Industry 2017,38 (9) 285-289

不同年份、不同葡萄品种葡萄酒品质特征分析研究

作  者：
齐晓茹;侯丽娟;师旭;马艳莉;赵翡;王颉
单  位：
河北农业大学食品科技学院
关键词：
葡萄酒;理化指标;香气成分;顶空固相微萃取-气质联用;主成分分析
摘  要：
为比较不同年份、不同葡萄品种葡萄酒间理化性质及香气成分的差异,对葡萄酒的理化指标及香气物质进行分析测定。结果表明:干白葡萄酒的p H,干浸出物含量、色度、总酚含量显著低于干红葡萄酒,色调显著高于干红葡萄酒(p<0.05);从两种葡萄酒中共鉴定出54种香气成分,鉴定出两种葡萄酒共有香气成分14种,其中酯类物质种类最多,且相对含量最高,为主要呈香物质。不同年份、不同葡萄品种葡萄酒间理化指标、香气种类、主要香气成分及相对含量均有差异。
译  名：
Research of quality characteristics in grape wines from different aging vintages,grape varieties
作  者：
QI Xiao-ru;HOU Li-juan;SHI Xu;MA Yan-li;ZHAO Fei;WANG Jie;College of Food Science and Technology,Agricultural University of Hebei;
关键词：
wine;;physicochemical index;;aroma components;;HS-SPME-GC-MS;;PCA
摘  要：
In order to compare wines from different years,different grape varieties between physicochemical properties and aroma components,the physicochemical index and aroma substances were determined.The results showed that the dry wine p H,dry extract,chromaticity values,total phenolic content was significantly lower than that of dry red wine,dry red hue was significantly higher than that of wine( p < 0.05).54 kinds of aroma components were identified from two wines and 14 kinds of them were both detected in two samples,esters had most species,and the highest relative content,and was the main aroma. In different years,varieties of grape wine aroma types,main aroma components and relative content were different.

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