葡萄与葡萄酒香气物质研究进展_张明霞.pdfVIP

中国农业科学 2008,41(7):2098-2104 Scientia Agricultura Sinica doi: 10.3864/j.issn.0578-1752.2008.07.030 葡萄与葡萄酒香气物质研究进展 1,2 1 1 张明霞 ，吴玉文 ，段长青 1 2 （中国农业大学食品科学与营养工程学院葡萄与葡萄酒研究中心，北京 100083 ； 河南科技学院生命科学院，河南新乡 453003 ） 摘要：香气是葡萄酒的重要感官质量指标之一。葡萄酒中香气物质主要受葡萄品种、生态条件、果实成熟质 量及酿造工艺技术等因素影响，香气物质的种类和含量对葡萄酒的风格和典型性起决定作用。本文详细阐述了葡 萄与葡萄酒中各类香气物质及影响其形成和组成的各种因素，以期为葡萄酒工业化生产提供理论指导。 关键词：葡萄酒；香气物质；品种香；发酵香；陈酿香 Progress in Study of Aromatic Compounds in Grape and Wine 1,2 1 1 ZHANG Ming-xia , WU Yu-wen , DUAN Chang-qing 1 ( Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083 ; 2School of Life Science and Technology, Henan Institute of Science and Technology, Xinxiang 453003, He’nan) Abstract: Aroma of wine is an important sensory quality. In wine, aromatic compounds are affected by varieties, growth conditions and quality of ripe grape berries and vinification practices of wine. Composition of aromatic compounds plays key roles in wine styles. This paper described in detail the composition of aromatic compounds in wine. Effects of various factors on formation and composition of aromatic compounds were discussed. The aim is to provide theoretical guidance for wine industry. Key words: Wine; Aromatic compounds; Varietal aroma; Fermented aroma; Ageing aroma 中香气物质的相关研究结果，阐述葡萄与葡萄酒中各 0 引言 类香气物质及其影响因素，以期为进一步深入研究和 香气是葡萄酒的重要感官质量指标之一。构成葡 工业化生产提供理论指导。 萄酒香气的物