沙城产区橡木桶陈酿赤霞珠葡萄酒中橡木香气成分的研究.docVIP

沙城产区橡木桶陈酿赤霞珠葡萄酒中橡木香气成分的研究 尹建邦作者简介：尹建邦(1985.10-), 男, 山东潍坊人, 硕士研究生, 作者简介：尹建邦(1985.10-), 男, 山东潍坊人, 硕士研究生, 主要研究方向为葡萄酒风味, Tel.Email：jianbangyin@; （1、中国长城葡萄酒有限公司技术中心，河北沙城，075400； 2、中粮酒业有限公司，北京，100005） 摘 要：采用顶空-固相微萃取和气质联用选择离子扫描技术定量分析了沙城产区经橡木桶陈酿的赤霞珠葡萄酒中的橡木香气成分：顺-威士忌内酯、反-威士忌内酯、香兰素、丁香酚、愈创木酚和4-甲基愈创木酚。结果表明，香兰素是含量最高的橡木香气成分；顺-威士忌内酯具有最高的香气活性值。顺-威士忌内酯、丁香酚、香兰素、愈创木酚和反-威士忌内酯的浓度均高于其感官阈值，是葡萄酒中重要的橡木香气成分。 关键词：顶空-固相微萃取；气质联用；橡木香气；香兰素；威士忌内酯 Study of volatile oak compounds in oak-aged Cabernet Sauvignon wine from Shacheng district Yin Jianbang1, Sun Jianping1, Liu Jing2 (1. COFCO WineSpirit Company Limited, Beijing, China, 100005; 2. Technology Centre of China Great Wall Wine Company Limited, Shacheng, Hebei, 075400) Abstract: A HS-SPME coupled with GC-MS(SIM) method was applied to quantify six volatile oak compounds in oak-aged red wine. The results showed that vanillin had the highest concentration, while the cis-whiskeylactone had the highest odor activity value. The concentrations of cis-whiskeylactone eugenol, vanillin, guaiacol and trans-whiskeylactone were all above their thresholds, and these compounds were considered to be potent important oak aroma compounds in Cabernet Sauvignon wine. Key words: HS-SPME, GC-MS, oak aroma compounds, vanillin, whiskeylactone 橡木桶陈酿是葡萄酒酿造工艺中一个传统和重要的环节，它可以使葡萄酒香气更加复杂、浓郁。国外关于橡木桶陈酿对葡萄酒香气的影响已进行了全面深入的研究。Aiken J.W.指出：经橡木桶陈酿的葡萄酒其橡木香、香草香及调料香料香会明显增强 ADDIN EN.CITE EndNoteCiteAuthorAiken/AuthorYear1984/YearRecNum277/RecNumDisplayTextstyle face=superscript[1]/style/DisplayTextrecordrec-number277/rec-numberforeign-keyskey app=EN db-id=fsp2rwr070ede8evas9pepa3p0xv5zzaw9v5277/key/foreign-keysref-type name=Journal Article17/ref-typecontributorsauthorsauthorAiken, JW/authorauthorNoble, AC/author/authors/contributorstitlestitleComparison of the aromas of oak-and glass-aged wines/titlesecondary-titleAmerican Journal of Enology and Viticulture/secondary-title/titlesperiodicalfull-titleAmerican Journal of Enology and Viticulture/full-titleabbr-1Am. J. Enol. Vi