烟台产区三个葡萄品种原白兰地香气成分及感官特征的对比

以烟台产区三种酿酒葡萄白玉霓（Ugni Blanc）、蛇龙珠（Cabernet Gernischt）和赤霞珠（Cabernet Sauvignon）为原料酿造葡萄原白兰地，并对其中挥发性香气成分及其感官特征进行分析。结果表明，三个品种葡萄原白兰地共检测到64种挥发性香气成分；其中白玉霓原白兰地的酯类物质种类最丰富，但含量差异不显著（P＞0.05）；蛇龙珠原白兰地的醇类、酸类、醛酮类及缩醛类物质总含量最高且差异显著（P＜0.05）；赤霞珠原白兰地的芳香类、萜烯类和降异戊二烯类物质总含量最高且差异显著（P＜0.05）；丁酸乙酯等26种化合物可很好实现对三个品种原白兰地的判别分类，蛇龙珠与白玉霓品种间聚类距离更近。三个葡萄品种均符合原白兰地的原料质量要求，感官质量综合排序为白玉霓＞蛇龙珠＞赤霞珠。

Comparison of aroma components and sensory characteristics of freshly distilled brandy from three grape varieties in Yantai

Using three wine grape varieties of Ugni Blanc, Cabernet Gernischt and Cabernet Sauvignon in Yantai as raw materials, the freshly distilled brandies were produced, and the volatile aroma compounds and sensory characteristics in the brandies were analyzed. The results showed that a total of 64 volatile aroma components were detected in three kinds of brandy. Among them, the esters in Ugni Blanc brandy were the most abundant, but the content difference was not significant (P＞0.05). The total contents of alcohols, acids, aldehydes, ketones and acetals in Cabernet Gernischt brandy were the highest and they were significantly different (P＜0.05). The total contents of aromatic, terpene and isoprene in Cabernet Sauvignon brandy were the highest and they were significantly different (P＜0.05). The 26 compounds, such as ethyl butyrate, could be used to classify three grape varieties, and the clustering distance between Ugni Blanc and Cabernet Gernischt was closer. The three grape varieties all met the raw material quality requirements of freshly distilled brandy, and the comprehensive ranking of sensory quality was Ugni Blanc＞Cabernet sauvignon＞Cabernet Sauvignon.