宁夏青铜峡小产区不同品种干红葡萄酒的香气成分分析

采用顶空固相微萃取与气相色谱-质谱联用的方法对宁夏青铜峡小产区单品种橡木桶陈酿干红葡萄酒挥发性香气成分进行分析。结果表明：美乐、赤霞珠、西拉样品分别定性检测出68、55、67种香气化合物，其含量范围依次为0.03～126.37 mg/L、0.02～123.86 mg/L、0.05～154.91 mg/L，共有组分41种，占已定性总组分数的46.6%，含量普遍具有差异性；三者在主要香气成分组成上具有一致性，主要为酯类和醇类物质；已知气味活性值（OAV）＞1的物质中，依次有19、18、19种香气成分有感官贡献，且共有香气成分为12种。主成分分析显示要利用少数几个成分来区别不同品种酒的香味特征十分困难。聚类分析表明3个酒样之间的香气物质有较大差异。

Analysis on aroma components of dry red wines with different varieties of grape from Ningxia Qingtongxia region

The aroma components of oak barrels aged dry red wine with a single variety of grape from the region of Qingtongxia, Ningxia were analyzed by HS-SPME and then by GC-MS. The results showed that there were 68, 55 and 67 kinds of aroma compounds detected in Merlot, Cabernet Sauvignon, Syrah samples, respectively, and the contents ranges in turn were 0.03-126.37 mg/L, 0.02-123.86 mg/L, and 0.05-154.91 mg/L, respectively. There were 41 kinds of common components in all samples, which accounted for 46.6% of total numbers of the qualitative groups, and the contents were generally different; the mainly composition had the consistency in the three samples, and the esters and alcohols were the main aroma components. In the known odor activity value (OAV) ＞1, there were 19 (Merlot), 18 (Cabernet Sauvignon), 19 (Syrah) aroma components that had a sensory contribution, and 12 common components in all the samples. Principal component analysis showed that it was very difficult to distinguish the aroma characteristics of different varieties with a few ingredients. Cluster analysis showed that there was a significant difference among the three wine samples.