白兰地中香气成分的来源及陈酿期间香气物质变化研究进展

近年来随着白兰地市场规模的扩大，消费者对白兰地品质的要求也越来越高，其中白兰地中的香气成分是评价白兰地酒品质的一个重要感官指标。该文对白兰地中的香气来源进行综述，从葡萄原料、酵母发酵和橡木桶陈酿三个方面分别总结了白兰地中醇类、酸类、酯类、羰基化合物、苯酚化合物、氮化合物、萜烯化合物及其他香气化合物的来源，重点阐述了产地微生物包括酿酒酵母和非酿酒酵母等对于白兰地基酒的理化、香气等感官指标的影响以及陈酿期间的一系列化学反应和物质变化，同时也对超高压等催陈技术在白兰地陈酿过程中的作用和前景进行了探究，以期为生产具有产地特色的优质高端白兰地提供参考，对于提升我国白兰地的品质和市场竞争力具有重要意义。

Research progress on the sources of aroma components of brandy and the changes of aroma components during aging

In recent years, with the expansion of the brandy market, consumers had higher and higher requirements for the quality of brandy. Among them, the aroma components in brandy are important sensory indexes for evaluating the quality of brandy. In this article, the aroma sources of brandy were summarized, and the sources of alcohols, acids, esters, carbonyl compounds, phenol compounds, nitrogen compounds, terpenes and other aroma compounds in brandy were summarized respectively from the three aspects of grape raw materials, yeast fermentation and oak barrel aging. It focused on the effect of microorganisms in the producing area, including Saccharomyces cerevisiae and non-Saccharomyces cerevisiae, on the physical and chemical indicators and aroma sensory indicators of brandy base liquor, as well as a series of chemical reactions and material changes during aging. At the same time, the role and prospects of ultra-high pressure and other aging technologies in the brandy aging process were explored, looking forward to providing references for the production of high-quality high-end brandy with local characteristics, which will be of great significance for improving the quality and market competitiveness of Chinese brandy.