西楚酒花对玫瑰香葡萄酒香气的影响

以玫瑰香葡萄为原料,探讨在葡萄酒酿造中加入西楚酒花后的香气特点。采用气相色谱-质谱联用技术(GC-MS)对添加不同浓度的西楚酒花玫瑰香葡萄酒中挥发性物质进行定性鉴定和定量分析,运用主成分分析法(PCA)分析不同浓度的西楚酒花玫瑰香葡萄酒的关键香气物质,并结合香气阈值确定各挥发性成分的相对气味活度值(ROAV)。结果表明:共检测到31种香气成分,包括13种酯类、11种醇类、1种酸类、6种其他类,其中醇类和酯类物质含量较高,对葡萄酒整体香气具有重要贡献作用;通过主成分分析得出,5个酒样在前3个主成分呈分散分布,说明添加西楚酒花的玫瑰香葡萄酒与普通酒样的香气成分种类之间差异明显;在酒样中,随着西楚酒花浓度的增加,同时玫瑰香葡萄酒的特征风味物质香茅醇的含量也在增加。综合得出,西楚酒花葡萄酒中能保留部分酒花香味物质,酒花香气物质与葡萄酒本身香气物质并不是简单叠加。

Effect of Citra Hops on the Aromatic Components in Muscat Hamburg Wine

The aroma characteristics of Muscat Hamburg wine were studied by adding citra hops in the process of making Muscat Hamburg wine.Different concentrations of citra hops were added and the volatile components were analyzed by gas chromatography-mass spectrometry(GC-MS).Principal component analysis(PCA)was used to evaluate the aroma components of citra rose wine,and analyze the key flavor components.The relative odor activity values(ROAV)of different volatile components were determined combined with aroma thresholds.The results suggested that 31 volatile compounds were detected by GC-MS,including 13 esters,11 alcohols,1 acid and 6 other compounds.Among them,alcohols and esters were higher,which played an important role in the overall aroma of wine.According to the principal component analysis,the first three principal components of the five kinds of wine samples were dispersed,which indicating that the wines with or without the citra hops during the brewing process had significant differences among the aroma components.With the increase of the concentration of citra hops,the content of citronellol increased,which was the characteristic flavor substance of rose wine.In summary,some hop aroma substances can be retained in citra hops wine,but overall,the hops aroma and wine aroma are not simply superimposed.