自然干化赤霞珠葡萄酒的生产及风味特征分析

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英文篇名：Production of Naturally-Dried Cabernet Sauvignon Raisin Wine and Analysis of Its Flavoring Characteristics 作者：缪成鹏 ; 祁新春 ; 魏如腾 ; 白春艳 ; 王抓柱 ; 陈帅 ; 刘变英 英文作者：MIAO Chengpeng;Qi Xinchun;WEI Ruteng;BAI Chunyan;WANG Zhuazhu;CHEN Shuai;LIU Bianying;Rongzi Chateau Co.Ltd.; 关键词：自然干化 ; 干化葡萄酒 ; 香气特征量化 ; 气质联用 英文关键词：natural drying;;raisin wine;;quantification of aroma characteristics;;GC-MS 中文刊名：酿酒科技 英文刊名：Liquor-Making Science & Technology 机构：山西戎子酒庄有限公司; 出版日期：2019-06-24 13:59 出版单位：酿酒科技 年：2019 期：08 语种：中文; 页：69-73+78 页数：6 CN：52-1051/TS ISSN：1001-9286 分类号：TS262.6

摘要

介绍了干化葡萄酒生产中原料自然干化处理的方法,并对原酒进行香气感官特征量化分析,以及采用顶空固相微萃取结合气质联用技术,对自然干化赤霞珠葡萄酒的风味特征进行了分析。结果表明,葡萄果穗在枝条上自然干化,总糖达到了275 g/L;自然干化赤霞珠葡萄酒原酒的花香类、烘培类和香料类的香气特征的MF值相比普通赤霞珠葡萄酒原酒的MF值分别提高了16.7%、144.1%、204.1%。采用顶空固相微萃取结合气质联用技术,共检测出62种风味物质,主要为呈现出花香、水果香气、香料类香气、乳制品香气的化合物。
        In this study, the natural drying of Cabernet Sauvignon grape was introduced, the quantitative analysis of aroma sensory characteristics of the base wine was performed, and the flavoring characteristics of the produced Cabernet Sauvignon wine were analyzed by HS-SPME-GC/MS. The results showed that, as the ears of grape dried naturally on the branches, their total sugar reached up to 275 g/L. MF values of floral, roasted and aromatic characteristics of the base wine made from naturally-dried Cabernet Sauvignon increased by 16.7 %, 144.1 % and 204.1 % respectively, compared with the base wine made from common Cabernet Sauvignon. A total of 62 flavoring substances were detected by HS-SPME-GC/MS, and they were mainly the compounds with flower aroma, fruit aroma, and dairy aroma.

引文

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