Schueuermann C, Bremer P, Silcock P
Department of Food Science, University of Otago, PO Box 56, Dunedin, 9054, New Zealand.
National Wine and Grape Industry Centre, School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, New South Wales, 2678, Australia.
J Mass Spectrom. 2017 Sep;52(9):625-631. doi: 10.1002/jms.3956.
This study investigated the effect of vineyard site on the volatile profiles of Pinot Noir wines using proton-transfer reaction mass spectrometry with prior headspace dilution. The ANOVA and PCA enabled discrimination of wine based on vineyard site. Sample separation was due to differences in the ratios of a mixture of compounds, including higher alcohols, ethyl, and acetate esters. Proton-transfer reaction mass spectrometry appears to be a useful technique for rapidly discriminating wines based on vineyard site. The similarities and differences expressed in the wines' volatile profiles may help winemakers to reveal the potential of individual vineyard sites to produce wines of certain character. Copyright © 2017 John Wiley & Sons, Ltd.
本研究采用顶空稀释-质子转移反应质谱法，探究了葡萄园产地对黑皮诺葡萄酒挥发性成分的影响。方差分析和主成分分析能够根据葡萄园产地对葡萄酒进行区分。样品的分离是由于包括高级醇、乙酯和乙酸酯在内的化合物混合物比例存在差异。质子转移反应质谱法似乎是一种基于葡萄园产地快速鉴别葡萄酒的有用技术。葡萄酒挥发性成分中表现出的异同可能有助于酿酒师发掘各个葡萄园产地生产具有特定品质葡萄酒的潜力。版权所有© 2017约翰威立父子有限公司。
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