赤霞珠、蛇龙珠和玫瑰香葡萄酒芳香性成分的差异性研究

芳香类物质种类及含量的差异是决定葡萄酒风味的重要因素。本文对赤霞珠、蛇龙珠和玫瑰香葡萄酒的芳香性成分进行探讨分析。结果表明,3种葡萄酒中3-甲基-1-丁醇的含量最高,相对含量分别为20.61%、21.00%和15.54%;次之为丁二酸单乙酯,含量分别为17.90%、8.94%和16.55%;再次为乳酸乙酯,含量分别为12.36%、17.01%和12.06%。赤霞珠干红葡萄酒中特有的检出成分为乙酸异戊酯和丙酸;玫瑰香葡萄酒中特有的检出成分为3-乙氧基丙醇。蛇龙珠葡萄酒中没有检出1-丁醇、4-酮基-戊酸乙酯和癸酸乙酯,赤霞珠和玫瑰香葡萄酒中均有上述成分;玫瑰香葡萄酒中未检测到(顺)3-己烯-1-醇和糠醇。

Study on the difference of aromatic compounds in Cabernet Sauvignon, Cabernet Gernischet and Muscat Hamburg Wines

The kinds and contents of aromatic compounds were the important factors effecting the flavor of wine.The aromatic compounds in Cabernet Sauvignon,Cabernet Gernischet and Muscat wines were analysed in this study.The results showed that the contents of 3-methy-1-butanol were the highest,the relative contents of which in the three kinds of wines were 20.61%,21.00% and 15.54% respectively.Next were Succinic acid ethyl ester and Ethyl lactate.The relative contents of Succinic acid ethyl ester in the three wines were 17.90%,8.94% and 16.55%,and the relative contents of Ethyl lactate were 12.36%,17.01% and 12.06% respectively.The special compounds in Cabernet Sauvignon wine were acetic acid isoamyl ester and propanoic acid.And the special compound in Muscat wine was 3-ethoxy-1-propanol.The compounds of 1-butanol,4-Oxopentanoic acid ethyl ester and ethyl caprate were not detected in Cabernet Gernischet wine,but they were detected in Cabernet Sauvignon wine and Muscat Hamburg wine.The components of cis-3-Hexen-1-ol and furfuryl alcohol were also not detected in Muscat Hamburg wine.