【作者】 宋慧丽；

【导师】 韩舜愈；

【作者基本信息】 甘肃农业大学 ， 农产品加工及贮藏工程， 2009， 硕士

【摘要】 为研究确定河西走廊原产地域赤霞珠干红葡萄酒的主体香气成分,试验采用顶空固相微萃取法结合气相色谱-质谱法,分析了葡萄酒不同酿造阶段的酒样中各类挥发性风味物质的变化规律,同时利用内标法和标准曲线相结合的方法,初步确定了河西走廊原产地域赤霞珠干红葡萄酒的主体香气成分并对其进行了准确定量。主要结果如下:通过对2007年和2008年河西走廊原产地域赤霞珠干红葡萄酒不同酿造过程中酒样总计10个样品,进行挥发性风味物质分析后,初步确定了174种挥发性风味物质,其中酯类物质53种,醇类物质41种,酸类物质18种,萜烯类15,烃类12种,酮类物质8种,醛类物质14种,其它类13种。不同葡萄酒样中挥发性风味物质的种类及相对含量均有一定变化。随葡萄汁发酵的进行,样品中醇类化合物的相对含量呈明显的先上升后下降的趋势;酯类化合物相对含量呈上升趋势;酸类化合物相对含量总体呈先上升后缓慢下降的变化;而萜烯类化合物和烃类化合物的相对含量则不断降低;醛类、酮类及其他类物质的变化并不显著。采用主成分分析方法对不同酿造阶段赤霞珠干红酒样的挥发性风味物质进行了分析,初步确定了河西走廊原产地域赤霞珠干红葡萄酒的主体香气成分。它们是:乙酸异戊酯、1-己醇、正辛酸、癸酸乙酯、β-苯乙醇、异丁醇、乙酸乙酯、乙酸苯乙酯、异戊醇。这些香气物质各自香味特征明显,其中乙酸异戊酯具有典型的果香味,1-己醇具有青草的味道,正辛酸具有奶酪味和涩味,癸酸乙酯具有果香和舒适的醋味,β-苯乙醇具有玫瑰香、紫罗兰香味,异丁醇具有杂醇油的醇香,乙酸乙酯具有浓郁的果香和酯香,乙酸苯乙酯具有舒适的花香,异戊醇具有浓郁的醇香。这些香气成分赋予了河西走廊原产地域赤霞珠干红葡萄酒主体风味。此外,试验还分别对不同酿造阶段酒样中的这9种主体香气成分进行了准确定量。更多还原

【Abstract】 To determine the highest aromatic constituents of cabernet sauvignon dry red wines from Hexi Corridor original producing area, the regularity for change of various aromatic componds was studied systematically by Headspace Solid-phase Micro-extraction and Gas Chromatography/Mass Spectrometry during different fermentation stages of wine, meanwhile the main aromatic compounds of cabernet sauvignon wines from Hexi Corridor original producing area were determined and quantified accurately by internal standard method with standard curve. The main results were as the follows:Totally ten samples of different fermentation stages of cabernet sauvignon dry wine brewed in 2007 and 2008 were selected, and the aromatic compounds were analyzed by GC–MS. The total 174 aromatic compounds were identified. The compounds included 53 esters, 41 alcohols, 18 organic acids, 15 terpenes, 12 hydrocarbons, 8 ketones, 14 aldehydes and 13 others. the varieties and relative contents of aromatic compounds from different fermentation stages of cabernet sauvignon dry wine shew regularity.With the fermentation of grape juice, the relative content of alcohols obviously increased firstly and reduced at last; the relative content of esters had been increasing during the process of brewing; and the relative content of organic acids increased firstly and reduced slowly ; but the terpenes and hydrocarbons reduced consistently during the brewing progress; aldehydes, ketones,and others had not obviously alteration.The aromatic ingredients of 10 samples in different brewing stages were analyzed by principal component analysis and the main aromatic ingredients of cabernet sauvignon wines from Hexi Corridor original producing area were determined. They were: Isoamyl acetate, 1-Hexanol, Caprylic acid, Ethyl caprate,β-Phenylethyl alcohol, Isobutyl alcohol, Ethyl acetate, 2-Phenylethyl acetate, Isoamyl alcohol. These aromatic compounds had obvious aroma characteristic, for example, isoamyl acetate had typical fruit bouquet,1-hexanol had typical grass bouquet, caprylic acid had cheese and astringency bouquet, ethyl caprate had fruit bouquet and comfortable vinegar bouquet, phenylethyl alcohol had typical rose and common stock bouquet, isobutyl alcohol had fusel oil bouquet, ethyl acetate had strong fruit bouquet and ester bouquet, 2-Phenylethyl acetate had easy flower bouquet, isoamyl alcohol had overpowering alcohol bouquet. These aromatic compounds gave main flavour characteristic of cabernet sauvignon dry red wines from Hexi Corridor original producing area. In addition, The 9 aromatic compounds of cabernet sauvignon wines from different brewing stages were quantificated accurately by internal standard compare method.更多还原