吉林省通化产区北冰红冰酒香气成分研究

以吉林通化柳河与集安产地北冰红冰葡萄酒为研究对象，基于北冰红冰葡萄果汁及冰酒基本理化指标、冰酒香气物质含量以及感官特性，对不同产地冰酒进行品质评价。结果表明，柳河产地冰酒的干浸出物、残糖、总花色苷、单宁、总酸含量均显著高于集安产地（P＜0.05）。两地冰酒均共检测出46种香气物质，包括酸类3种、酯类19种、醇类9种、酮类6种、醛类9种，其中酯类总含量最多（分别为16.38 mg/L、15.43 mg/L），主要呈现果香味。将气味活度值（OAV）＞1的关键香气成分进行主成分分析（PCA），结果表明乙酸异戊酯、乙酸乙酯、2-甲基丁酸乙酯等对冰酒香气影响较大。柳河产地冰酒颜色及香气评分较高，分别为9.30分、27.04分，集安产地冰酒澄清度与口感评分较高，分别为9.43分、32.84分。

Aroma components of Beibinghong ice wine in Tonghua production area of Jilin province

Taking Beibinghong ice wine from Liuhe and Ji'an in Tonghua region of Jilin province as the research objects, the quality of Beibinghong ice wine from different wine-producing region was evaluated based on the physicochemical indexes of Beibinghong ice grape juice and ice wine, the aroma substances contents and sensory characteristics of ice wine. The results showed that the contents of dry extract, residual sugar, total anthocyanins, tannin and total acid in Liuhe ice wine were significantly higher than those in Ji'an ice wine (P＜0.05). A total of 46 aroma compounds were detected in both ice wines, including 3 acids, 19 esters, 9 alcohols, 6 ketones and 9 aldehydes. The total content of esters was the highest (16.38 mg/L and 15.43 mg/L, respectively), which was mainly reflected in fruit flavor. The key aroma components with odor activity value (OAV)＞1 were analyzed by principal component analysis (PCA). The results showed that isoamyl acetate, ethyl acetate and ethyl 2-methylbutyrate had great influence on the aroma of ice wine. The sensory evaluation results showed that Liuhe ice wine had higher color score (9.30) and aroma score (27.04), Ji'an ice wine had higher clarity score (9.43) and taste score (32.84).