| 葡萄酒香气化学研究进展 |
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| 引用本文： | 刘丽媛,刘延琳,李华. 葡萄酒香气化学研究进展[J]. 食品科学, 2011, 32(5): 310-316. DOI: 10.7506/spkx1002-6630-201105068 |
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| 作者姓名： | 刘丽媛 刘延琳 李华 |
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| 作者单位： | 西北农林科技大学葡萄酒学院，陕西省葡萄与葡萄酒工程技术研究中心 |
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| 摘 要： | 葡萄酒的整体香气主要取决于气味物质之间以及气味物质与非芳香基质成分的复杂反应。对葡萄与葡萄酒香气的化学研究，主要集中于对风味起作用的挥发性芳香物质的复杂性，以及不同葡萄品种、种植区和年份引起的变化。本文对葡萄酒中香气成分的种类、影响因素、分析方法及其应用进行综述。
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| 关 键 词： | 葡萄酒 香气 影响因素 分析方法 |
| 收稿时间： | 2010-08-24 |
Research Progress of Wine Aroma |
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| LIU Li-yuan,LIU Yan-lin,LI Hua. Research Progress of Wine Aroma[J]. Food Science, 2011, 32(5): 310-316. DOI: 10.7506/spkx1002-6630-201105068 |
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| Authors: | LIU Li-yuan LIU Yan-lin LI Hua |
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| Affiliation: | Shaanxi Engineering Research Center for Viti-viniculture, College of Enology, Northwest A&F University, Yangling 712100, China |
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| Abstract: | The wine aroma is mainly due to complex reactions between aroma components as well as aroma components and non-aromatic matrix components.Chemical components for grape and wine aroma have been comprehensively studied,which is focused on the complexity of volatile aromatic compounds responsible for wine aroma,and their changes caused by different grape varieties,growing areas and wine age.In this article,the types of aroma components in wine,corresponding factors,analytical methods and applications are revie... |
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| Keywords: | wine aroma factor analytical method |
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