龙眼葡萄在三种炼白浓缩工艺下葡萄酒香气成分比较研究

葡萄酒的香气成分对葡萄酒的感官品质有重要作用，不同浓缩温度的酿造工艺对葡萄酒香气有关键影响。该研究利用顶空固相微萃取（HS-SPME）结合气相色谱-质谱（GC-MS）联用技术对龙眼葡萄在3种浓缩工艺（炼白-1、炼白-2、炼白-3）下酿造的炼白葡萄酒进行香气成分检测，比较其香气物质差异。结果表明，3种浓缩工艺下，炼白-3葡萄酒中挥发酸含量最低，其中醇类、酯类、酸类、醛类和萜烯化学香气成分含量均大于其他两种炼白葡萄酒中的含量，且含量超过阈值的6种酯类物质、具有水果香和植物香的香气活力总值均最高。通过降低浓缩温度并加抗氧化剂，可以有效地提高所酿造的葡萄酒的品质。

Comparison of aroma components of wine brewed by Longyan grapes under three kinds of lianbai concentration processes

Aroma components play an important role in the sensory quality of wine. Different concentration temperatures of brewing process have a key impact on the aroma of wine. The aroma components of lianbai wine brewed by Longyan grapes under three kinds of concentration processes (lianbai-1, lianbai-2 and lianbai-3) were detected using headspace solid-phase microextraction combined with GC-MS, and the difference of aroma substances were compared. The results showed that the content of volatile acid in lianbai-3 wine was the lowest under the three concentration processes. Among them, the contents of alcohols, esters, acids, aldehydes and terpenes in lianbai-3 wine were all higher than those in the other two lianbai wines, and the total aroma activity value of the six kinds of esters exceeding the threshold and the aroma with fruity and plant aroma were the highest. By lowering the concentration temperature and adding antioxidant, the quality of the lianbai wine could be effectively improved.