三种不同珠干红葡萄酒品质的对比性研究

选取烟台地区的赤霞珠、梅鹿辄和蛇龙珠葡萄为原料，采用相同的工艺酿造干红葡萄酒，对酒的品质进行对比研究。结果表明，酒中3-甲基-1-丁醇、2-甲基-1-丁醇、1-己醇、β-苯乙醇、4-羟基-苯乙醇、甘油、丁二酸单乙酯、1,4丁内酯和丁二酸二乙酯的含量为赤霞珠＞梅鹿辄＞蛇龙珠。赤霞珠、梅鹿辄葡萄酒中2-甲基-1-丙醇的含量均高于蛇龙珠葡萄酒。蛇龙珠葡萄酒中丙醇、1-丁醇、丁二醇的含量较高。蛇龙珠葡萄酒中乳酸含量最高，而梅鹿辄葡萄酒中酒石酸含量最高。梅鹿辄、赤霞珠葡萄酒中杨梅素、槲皮素含量分别为蛇龙珠葡萄酒的5.0倍、6.4倍和19.6倍、44.5倍。蛇龙珠葡萄酒中除对香豆酸外，其余酚类物质的含量较少。梅鹿辄和赤霞珠葡萄酒的感官得分高于蛇龙珠葡萄酒。

Comparative study of Cabernet Sauvignon,Merlot and Cabernet Gernischet red wine quality

The quality of dry red wine fermented by Yantai Cabernet Sauvignon, Merlot, Cabernet Gernischt using the same technology were compared. The results showed that the content of 3-methyl 1-butanol, 2-methyl 1-butanol, 1-hexanol, β-phenylethyl alcohol, 4-hydroxyphenethyl alcohol, glycerol, monoethyl succinate, 1,4-butyrolactone and diethyl succinate in wines from high to low was Cabernet Sauvignon, Merlot and Cabernet Gernischt. The contents of 2-methyl 1-propanol in Cabernet Sauvignon wine and Merlot wine were higher than that in Cabernet Gernischt wine. The content of propanol, 1-butanol and 1,2-butanediol in Cabernet Gernischt wine was higher. The content of lactic acid in Cabernet Gernischt wine was the highest while the content of tartaric acid in Merlot wine was the highest. The contents of myricetin in Merlot and Cabernet Sauvignon wine were 5.0 times and 6.4 times of Cabernet Gernischt wine, respectively. The content of quercetin in Merlot and Cabernet Sauvignon wine were 19.6 times and 44.5 times of Cabernet Gernischt, respectively. The content of phenolic compounds in Cabernet Gernischt wine was less than others except p-coumaric acid. The sensory scores of Merlot wine and Cabernet Sauvignon wine were higher than that of Cabernet Gernischt wine.