分析与检测
中
国
酿
造
新疆和田红干白葡萄酒香气成分分析
杨继红1-2，来疆文1-2*，高畅1-2
2011年第11期总第236期
(1.西北农林科技大学葡葡酒学院，陕西杨凌712100;2.陕西省葡葡与葡萄酒工程研究中心，陕西杨凌712100）
·163-
要：该研究以新强和田地区酿酒葡帮和田红”为原料进行工业化酿酒，利用固相微萃取和气相色谱质谱联用技术，研究和田红摘
鹤酒中共签定出40种香气化合物，主要包括酯类(20种，占77.8%)、醇类(5种，占8.2%)和酸类(6种，占6.07%)化合物，酯类化合物含量最高，对其香气贡献最大。和田红干白葡萄酒中相对百分含量较高的香气化合物分别是辛酸乙酯、癸酸乙酯、已酸乙酯、乙醇、辛酸、3-甲基1-丁醇、突酸、乙酸乙酯。
关键词：干白葡莓酒；和田红：组分分析：气质联用
中图分类号：TS262.6
文献标识码：A
文章编号：0254-5071(2011)11-016303
Analysis ofaroma componentsin drywhitewineof XingjiangHetianhong
YANG Jihong2, LAI Jiangwen*, GAO Chang/2
(I.College ofEnology, Northwest A&F University, Yangling 712100, China; 2.Shaanxi Engineering Research Center for Viti-Viniculture,
Yangling 712100, China)
Abstract: Wine grape variety "Hetianhong" in Hetian Xinjiang area were used to produce dry-white wine with industrialization technology, and the eoe(soenaaseosooinekeeeoenaarooao phy-mass spectrometry (GC-MS) method. The results showed that physical and chemical indexes of Hetianhong dry white wine meet the national standards; and the total phenols content was 178.122mg/L, A total of 40 aroma compounds were identified, including esters (20 sorts, account for 77.8%), alcohols (5 sorts, account for 8.2%) and acids (6 sorts, account for 6.07%). The esters content was the highest and significantly contributed to wine aroma. The relatively high contents of compounds were octanoic acid ethyl ester, decanoic acid ethyl ester, hexanoic acid ethyl ester, ethanol,
octanoic acid, 3-methyl-1-butanol, decanoic acid and ethyl acetate. Key words: dry white wine; Hetianhong; aroma components; GC/MS
葡萄品种、产地和酿酒工艺的不同，形成了葡萄酒丰富的多样性和迷人的独特性。葡葡酒中的香气成分是构成葡萄酒质量的主要因素之一，决定着葡萄酒的风味和典型性；目前，葡萄酒中已经鉴定出了1000多种风味化合物，主要包括醇类、酯类、酸类、酮类、烯醇类、醛类、烯烃、含硫化合物、含氮化合物、杂环化合物等23，
收稿日期：2011-07-27
和田红葡葡主产于新疆和田地区，栽植历史已有千余年。葡萄果穗大，平均穗重为680g～900g，双歧肩圆锥形，极紧密，果粒大，呈圆形，汁黄白色，含可溶性固形物18%~ 24%，味酸甜，果实成熟于9月中旬，为晚熟品种；和田红葡葡适应性强，耐弊薄，耐盐碱，较抗寒旱，高产稳产，是新疆优秀的酿酒葡萄品种之一。本研究利用新疆和田红葡萄
基金项目：陕西省科学技术研究发展计划项目(2010K01-29-1)；西北农林科技大学回国人员资助项目(V111020902) 作者简介：杨继红（1975-)，女，汉，陕西扶风人，讲师，主要从事能萄与留萄酒研究；来疆文*，讲师，通信作者。
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