不同产区赤霞珠干红葡萄酒非挥发风味物质的差异性分析

以宁夏贺兰山东麓、河北怀来、新疆焉耆产区的2016年份15款赤霞珠干红葡萄酒为研究对象，检测其理化指标，采用高效液相色谱法（HPLC）检测供试酒样中非挥发风味物质（糖类、醇类、酸类及酚类等）含量，并对结果进行主成分分析（PCA）及层次聚类分析（HCA）。结果表明，不同产区赤霞珠干红葡萄酒的总酚、总原花青素、黄烷醇、原花青素B1、表棓儿茶素、儿茶素、原花青素B2含量存在极显著差异（P＜0.01），酒石酸、表儿茶素没食子酸酯存在显著差异（P＜0.05）。经主成分分析得出，供试酒样前2个主成分分别占方差贡献率的33.66%和27.07%；经层次聚类分析得出，新疆焉耆产区酒样与其他产区酒样可以明显归为两类，宁夏贺兰山东麓产区与河北怀来产区酒样也得到了很好的区分。结果表明，产区是影响其风味差异的重要因素。

Difference of non-volatile flavor compounds in Cabernet Sauvignon dry red wine from different regions

15 Cabernet Sauvignon dry red wine samples of 2016 vintage from the eastern foot of Helan Mountain in Ningxia, Huailai in Hebei and Yanqi in Xinjiang were selected as the research objects. The physical and chemical indexes of wine samples were detected, the contents of non-volatile flavor compounds (such as sugars, alcohols, acids and phenols) were determined by HPLC, and the results were analyzed by principal component analysis (PCA) and hierarchical cluster analysis (HCA). The results showed that the contents of total phenols, total procyanidins, flavanols, procyanidin B1, epigallocatechin, catechin and hierarchical procyanidin B2 in Cabernet Sauvignon dry red wines from different regions were extremely different (P＜0.01), and the contents of tartaric acid and epigallocatechin gallate were significantly different (P＜0.05). By the PCA, the first two principal components respectively accounted for 33.66% and 27.07% of total variance contribution rates. According to the HCA, the wine samples from Yanqi in Xinjiang and other two regions could be obviously classified into two categories, and the wine samples from the eastern foot of Helan Mountain in Ningxia and Huailai in Hebei were also well distinguished. The results showed that the region was an important factor affecting the flavor differences.