不同产区赤霞珠干红葡萄酒香气成分分析

以新疆玛纳斯产区、伊犁产区、和硕产区、哈密产区4个产区2017年赤霞珠干红葡萄酒为试验材料，采用顶空固相微萃取结合气相色谱-质谱联用（HS-SPME-GC-MS）仪，分析研究不同产区赤霞珠干红葡萄酒挥发性香气成分的差异。结果表明，4个产区的干红葡萄酒中共鉴定出91种香气成分，4个不同产区的赤霞珠干红葡萄酒香气成分种类基本相近，但各香气成分相对含量有明显差异。对香气成分进行主成分分析（PCA），初步确定了4个产区赤霞珠干红葡萄酒的特征香气成分，且1号玛纳斯产区和2号伊犁产区得分的关联度较大。

Analysis of aroma components of Cabernet Sauvignon dry red wine in different production areas

Using the Cabernet Sauvignon dry red wines produced in Manasi, Yili, Heshuo and Hami of Xinjiang province in 2017 as research materials, the differences of volatile components of wine in different production areas were determined by HS-SPME-GC-MS. As a result, 91 kinds of aroma components were identified, and the aroma components in Cabernet Sauvignon dry red wine from 4 production areas were basically similar, but the relative contents of each aroma component were obviously different. The characteristic aroma components of Cabernet Sauvignon dry red wine from 4 production areas was determined preliminarily by principal component analysis (PCA), and the scores of the wine from Manasi and Yili were greatly correlated.