鲜葡萄酒与传统陈酿葡萄酒品质比较

该试验采用高效液相色谱法对鲜葡萄酒与传统陈酿干红葡萄酒的有机酸和单体花色苷进行了分析，采用气相色谱-质谱联用法对其香气成分进行了分析。结果表明，鲜葡萄酒共检出7种花色苷，传统干红葡萄酒共检出9种花色苷，但是鲜葡萄酒花色苷的总含量高于传统干红葡萄酒；鲜葡萄酒中共检出6种有机酸，总含量为7.82 g/L，传统干红葡萄酒中共检出5种有机酸，总含量为5.50 g/L；鲜葡萄酒及传统干红葡萄酒均共检出12种香气成分，总含量分别为62.327 μg/mL、20.107 μg/mL。酿造工艺的不同，使得鲜葡萄酒与传统干红葡萄酒的花色苷、有机酸和香气物质的种类与含量都存在差异。

Comparison of quality of fresh wine and traditional aged wine

The contents of organic acids and monomeric anthocyanin were analyzed by HPLC, and the aroma components were determined by GC-MS. The results showed that seven kinds of anthocyanins were detected in fresh wine, night kinds of anthocyanins were detected in traditional dry red wine, but the total content of anthocyanin in fresh wine was higher than that in traditional dry red wine. Six kinds of organic acids were detected in fresh wine with total content of 7.82 g/L, and five kinds of organic acids were detected in traditional red wine with total content of 5.50 g/L. 12 kinds of aroma components were detected in fresh wine and traditional red wine, and the content was 62.327 μg/ml and 20.107 μg/ml, respectively. Due to the different brewing process, the anthocyanins, the species and contents of organic acids and aroma components in fresh wine and traditional dry red wine were different.