中国黄土高原地区赤霞珠、品丽珠和霞多丽葡萄酿造的年轻葡萄酒的挥发性化合物。
Volatile compounds of young wines from cabernet sauvignon, cabernet gernischet and chardonnay varieties grown in the loess plateau region of china.
机构信息
College of Enology, Northwest A&F University, Yangling 712100, China.
出版信息
Molecules. 2010 Dec 10;15(12):9184-96. doi: 10.3390/molecules15129184.
Abstract
In order to elucidate the aroma components of wine produced in the Loess Plateau region of China, volatile compounds of young wines from Cabernet Sauvignon, Cabernet Gernischet and Chardonnay varieties grown in the new ecological region were investigated for the first time in this research. Among the volatile compounds analyzed by HS-SPME with GC-MS, a total of 45, 44 and 42 volatile compounds were identified and quantified in Cabernet Sauvignon, Cabernet Gernischet and Chardonnay wines, respectively. In the volatiles detected, alcohols formed the most abundant group in the aroma compounds of the three wines, followed by esters and fatty acids. According to their odor active values (OAVs), 18 volatile compounds were always present in the three wines at concentrations higher than their threshold values, but ethyl octanoate, ethyl hexanoate, and isoamyl acetate were found to jointly contribute to 92.9%, 93.3%, and 98.7%, of the global aroma of Cabernet Sauvignon, Cabernet Gernischet and Chardonnay wines, respectively. These odorants are associated with "fruity'' and ''ripe fruit'' odor descriptors.
摘要
为了阐明中国黄土高原地区葡萄酒的香气成分，本研究首次对该新生态区种植的赤霞珠、品丽珠和霞多丽三种品种的年轻葡萄酒中的挥发性化合物进行了研究。通过 HS-SPME 与 GC-MS 分析的挥发性化合物中，在赤霞珠、品丽珠和霞多丽葡萄酒中分别鉴定和定量了 45、44 和 42 种挥发性化合物。在所检测到的挥发性化合物中，醇类在三种葡萄酒的香气化合物中形成了最丰富的组，其次是酯类和脂肪酸。根据它们的气味活度值（OAV），在三种葡萄酒中，18 种挥发性化合物始终以高于其阈值的浓度存在，但己酸乙酯、己酸乙酯和乙酸异戊酯分别对赤霞珠、品丽珠和霞多丽葡萄酒的总香气贡献了 92.9%、93.3%和 98.7%。这些气味物质与“果香”和“成熟水果”气味描述符有关。
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