干化葡萄酒品质的比较及挥发性成分的GC-MS分析

以宁夏贺兰山东麓地区赤霞珠葡萄为原料，采用3种不同方法进行干化处理，而后接种酵母进行干化葡萄酒的酿造，用顶空-固相微萃取（HS-SPME）气质联用技术（GC-MS）分析比较了干化葡萄酒的挥发性风味物质的差异。结果表明，与鲜酿的葡萄酒相比，干化葡萄酒中总酚含量最高增加了2.47%，单宁含量最高增加了3.54%，花色苷含量最高增加了0.033 g/L；鲜酿的葡萄酒中检测的挥发性风味物质有36种，3种干化葡萄酒中检测到的挥发性风味物质分别有38、40、37种，酯类物质的含量最大提高了9.95%。

Comparison of quality and volatile components of dried grape wine analysis by GC-MS

Using Cabernet Sauvignon grape in East Helan Mountain Area in Ningxia as raw material, after processed with three different drying methods, yeast was inoculated to make dried grape wine. The differences of volatile flavor substances in dried grape wines were analyzed and compared by HS-SPME-GC-MS. The results showed that compared with fresh grape wine, the highest total phenol content in dried grape wine was increased by 2.47%, the highest tannin content was increase by 3.54%, and the highest anthocyanin content was increased 0.033 g/L in dried grape wine. 36 kinds of volatile flavor compounds were detected in fresh grape wines and 38, 40 and 37 kinds of volatile flavor compounds were detected in the three dried grape wines, respectively, the highest esters content increased by 9.95%.