不同年份干红葡萄酒香气物质分析研究

Wine aroma is a significant composition contributed to differences of wine styles and qualities. The aim of this study is to ascertain the chemical composition of wine aroma in Geographic origin of Ningxia Helan Mountain Eastern Region. It provides practical value for the establishment of standard systems for sensory evaluation, technology optimization and quality appraisal for wine production. Chemical constituents of the volatile compounds from the different vintage of monovarietal dry red wines were studied. The aromatic compounds were extracted by solvent extraction and analyzed by GC-MS, with their relative contents determined by area normalization. The different peaks of 36, 31, 32, 32 and 30 compounds from the wines＇ vintage 2002 of Cabernet Sauvignon, Merlot, Cabernet Gernischt for 1997 and 1994 of Cabernet Gernischt were respectively obtained, and 36, 31, 31 and 29 of them were identified. These constituents respectively represented 100.00% ,100.00%, 99.97%, 99.74% and 99.66% of the total peak areas. They were mainly fatty acids, fatty alcohol, aralkanols, fatty ketones, heterocyclic compounds, ethers and other chemical groups. Under the same fermentation technology, the higher relative contents and patterns of aromatic compounds were similar but the characteristic aroma trace components were very different; so as to be led to an unique aroma and style for different variety wines. Cabernet Gernischt wines which aged in steel containers from vintages 2002, 1997 and 1994 were tested respectively. A total 37 kinds of aroma were detected in their processes, while 25 kinds of aroma were common to the three different vintages. The aroma components changed gently during the aging of the wine. The patterns showed： the relative contents of total ester changed low→high→lower; total alcohols were high→ low→ higher; while organic acids, ketones and heterocyclic compounds degrade and transform; with esters showing low→high→higher.

Study on Aromatic Compositions for Different Vintages of Dry Red Wines

Wine aroma is a significant composition contributed to differences of wine styles and qualities. The aim of this study is to ascertain the chemical composition of wine aroma in Geographic origin of Ningxia Helan Mountain Eastern Region. It provides practical value for the establishment of standard systems for sensory evaluation, technology optimization and quality appraisal for wine production. Chemical constituents of the volatile compounds from the different vintage of monovarietal dry red wines were studied. The aromatic compounds were extracted by solvent extraction and analyzed by GC-MS, with their relative contents determined by area normalization. The different peaks of 36, 31, 32, 32 and 30 compounds from the wines' vintage 2002 of Cabernet Sauvignon, Merlot, Cabernet Gernischt for 1997 and 1994 of Cabernet Gernischt were respectively obtained, and 36, 31, 31 and 29 of them were identified. These constituents respectively represented 100.00% ,100.00%, 99.97%, 99.74% and 99.66% of the total peak areas. They were mainly fatty acids, fatty alcohol, aralkanols, fatty ketones, heterocyclic compounds, ethers and other chemical groups. Under the same fermentation technology, the higher relative contents and patterns of aromatic compounds were similar but the characteristic aroma trace components were very different; so as to be led to an unique aroma and style for different variety wines. Cabernet Gernischt wines which aged in steel containers from vintages 2002, 1997 and 1994 were tested respectively. A total 37 kinds of aroma were detected in their processes, while 25 kinds of aroma were common to the three different vintages. The aroma components changed gently during the aging of the wine. The patterns showed: the relative contents of total ester changed low → high → lower; total alcohols were high → low → higher; while organic acids, ketones and heterocyclic compounds degrade and transform; with esters showing low→high→higher.