| 摘要: |
| 采用色谱-质谱-计算机联用系统对两种葡萄酒的香气成分分析表明, 3-甲基-1-丁醇是最主要的香气成分,分别占总量的69. 54% (索味浓酒)和68. 33% (赤霞珠酒);两种葡萄酒香气成分的总量及各类成分的含量均存在明显的差异。赤霞珠酒具青椒、蘑菇、松脂等香气,索味浓酒具橡木、蜂蜜、茶等香气特征。 |
| 关键词: 葡萄酒，香气成分，香气特点 |
| DOI： |
| 分类号:TS201.2 |
| 基金项目:国家教委博士点基金资助项目（950706） |
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| Aroma Components of Wines from Quality Grape Varieties |
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| Abstract: |
| Aroma components of wines from two quality grape varieties were analysed with Gas chromatography-Mass spectrome-Computer systems (GC-MS-CS).The results indicated that 3-methyl-1-butanol was the most major aroma component of the two wines,and accounted for 69.54% (Sauvignon blanc) and 68.33% (Cabernet sauvignon) of the total amount, respectively.Clear difference existed in the amounts of most constitutes.Cabernet sauvignon wine aroma showed pepper,mushroom,pine resin and perfumed notes,while sauvignon blanc wine had oak,honey and tea odor notes. |
| Key words: wine,aroma component,aroma notes |
