酿酒葡萄品种及产区对贺兰山东麓葡萄酒香气质量的影响研究

为研究酿酒葡萄品种及产区对葡萄酒香气的影响，采用气相色谱-质谱联用（GC-MS）技术分析了贺兰山东麓产区四种不同品种葡萄酒、中国四个不同大产区以及贺兰山东麓四个小产区的赤霞珠葡萄酒品种香气差异并对结果进行主成分分析（PCA）。结果表明：四种不同品种葡萄酒中共检测出香气物质50种，其中酯类21种、醇类15种、酸类7种、醛类4种以及其他类3种，香气活性值（OAV）＞1的香气物质有11种，其中霞多丽、赤霞珠葡萄酒中OAV最高的风味物质均为乙酸异戊酯和异戊酸，而马瑟兰和北玫葡萄酒中OAV最高的风味物质为大马士酮。PCA结果显示，宁夏贺兰山东麓不同小产区赤霞珠葡萄酒香气成分之间无明显差异；中国不同酿酒葡萄产区的赤霞珠葡萄酒香气成分之间差异明显。

Effects of wine grape varieties and producing areas on aroma quality of wine in the eastern foot of Helan Mountain

In order to study the effects of wine grape varieties and production areas on wine aroma, the aroma differences of 4 different varieties of wines from the eastern foot of Helan Mountain, Cabernet Sauvignon wine varieties from 4 differently large producing areas in China and 4 small producing areas at the eastern foot of Helan Mountains were analyzed by GC-MS. The testing results were performed by principal component analysis (PCA). The results showed that a total of 50 aroma substances were detected in the 4 different varieties of wine, including 21 esters, 15 alcohols, 7 acids, 4 aldehydes and 3 other compounds. There were 11 kinds of aroma substances with odor activity value (OAV)＞1, among them, the flavor substances with highest OAV in Chardonnay and Cabernet Sauvignon wines were isoamyl acetate and isoamyl acid, while the flavor substances with the highest OAV in Matheran and Northern Rose wines were damascenone. The results of PCA showed that there was no significant difference in aroma components of Cabernet Sauvignon wines from different small production areas at the eastern foot of Helan Mountain in Ningxia. The aroma components of Cabernet sauvignon wines from different wine grape producing areas in China were obviously different.